Archive for Downsizer For an ethical approach to consumption
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WhiteWolf
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Mead Recipes for SimonAs Promised
Light Mead
A light type of mead, good to drink with dinner. Serve chilled
Makes 1 gallon
For this mead, use clover honey or similar. Do not use oil seed rape, which looks like lard: it is no good for mead.
1 gallon water
2 ½ lb light honey
½ oz citric acid
2 teaspoons yeast nutrient
1 heaped tablespoon light, dried malt extract
½ teaspoon grape tannin
Yeast - Sauternes
48 hours before you begin the mead, make up a yeast starter, using the Sauternes yeast, so that it is actively working when required.
Heat the water to 57-60 degrees C. Stir in the honey. Keep at this temperature for 5 mins.
Pour honey water into a bin. Cover bin. Let it cool to about 30 degrees C.
Add other ingredients, including actively working yeast. Stir well. Cover the bin and leave it in a warm place, about 18-20 degrees C, for 4 to 5 days. Stir it daily.
# After 4-5 days, syphon liquid off sediment into a 1 gallon jar. Fit an air lock or cover top with a piece of polythene secured with a rubber band.
Keep jar in a warm place. Rack every 2 or 3 months - i.e. syphon mead off the sediment into a clean jar, replacing air lock or polythene cover until fermentation has ceased completely.
When mead is stable and clear it can be bottled. Thoroughly wash 6 bottles. Syphon mead into the bottles. If you want to keep the wine, cork the bottles with straight sided corks and lay them down on their sides. If it is going to be used in a few months, use a flanged type cork but leave bottles standing upright. @
Should be ready to drink in 9 to 12 months.
Medium Sweet Mead
A medium to sweet mead
Makes 1 gallon
1 gallon water
2lb Australian or Tasmanian Leatherwood honey
2lb general flower honey, English or clover
½ oz citric acid
1/4oz tartaric acid
½ level teaspoon grape tannin
3 teaspoons yeast nutrient
2 tablespoons light, dried malt extract
Yeast - Sauternes
48 hours before you begin the mead, make up a yeast starter, using the Sauternes yeast, so that it is actively working when required.
Heat water to 57-60 degrees C. Sit in the honey. Keep at this temperature for 5 minutes.
Pout honey water into a bin. Let it cool to about 20 degrees C
Add other ingredients, including actively working yeast. Stir well. Cover bin and leave in a warm place, about 18 degrees C, for 4 to 5 days. Stir it daily.
Follow method for mead from # to @ above.
Should be ready to drink in 9 to 12 months but if kept it will improve and mature. (Yeah Right  )
Taken from FarmHouse Kitchen II (1978)
WW 
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