Traditional Mead
(makes 5 gallons)
15# Honey
Water to make 5 gallons
1 tsp. Fermaid K
2 pkg. Yeast (cotes des blancs or Lavin D10 or Lavin 71B or Lavin EC1118)
Cinnamon Nutmeg Metheglin
4 Tblsp. Nutmeg, ground
2 cinnamon sticks (or 2 tsp ground)
Use traditional mead recipe. Put in ½ of the water then add spices then the rest of the water. Mix well.
Strawberry Melomel
11 # Fresh Strawberries. (Freeze then thaw and mash)
5 tsp Pectic Enzyme
Use traditional mead recipe. Put in ½ of the water then add strawberries and pectic enzyme then the rest of the water. Mix well.
Blueberry Melomel
8 # Blueberries. (Freeze then thaw and mash)
5 tsp Pectic Enzyme
Use traditional mead recipe. Put in ½ of the water then add blueberries and pectic enzyme then the rest of the water. Mix well.
Strain after main fermentation is over
Grapefruit Melomel
2 gallons. Graprefruit juice (canned)
Use traditional mead recipe Substitute juice for some of the water. Mix well.
Strain after main fermentation is over
Chocolate Mead
Tried the Chocolate Mead aka Liquid Sex Mead. It turns out much better than expected. Don’t know about the aka .... To try it search “ Lord Rhys chocolate mead ” on web.
Ginger/Clove Metheglin
½ pound Fresh Ginger Root (grated)
2½ Tblsp. Whole Cloves
5 tsp Pectic Enzyme
1½ tsp Acid Blend
Use traditional mead recipe.
In large pot simmer honey, 2 Quarts of water, Ginger and Cloves for 20 minutes.
Put ½ of the water in carboy then add spice honey mixture and acid then the rest of the water. Mix well.
Cool to room temp before adding yeast.
Ginger, cinnamon and clove metheglin
Adapted from Sparkling Metheglin in “Homebrew Favorites”
3 oz. Fresh Ginger Root (grated)
3 Whole Cloves
2 cinnamon sticks (or 2 tsp ground)
zest of one lemon
Use traditional mead recipe. In large pot simmer honey, 2 Quarts of water, Ginger, Cinnamon and Cloves for 20 minutes.
Put ½ of the water in carboy then add spice honey mixture and zest then the rest of the water. Mix well.
Cool to room temp before adding yeast
Vanilla Metheglin
5T – Vanilla extract
Zest off 2 oranges
Use traditional mead recipe. Mix well.
Miodomel, Honey with hops
I made the Hoppin’ Honey Metheglin in “Making Wild Wines and Meads”. Iused cotes de blanc yeast and fermaidk. Very nice. I also do not put orange juice in yeast starter.
Pineapple Melomel
230 oz. Pineapple juice (canned)
Use traditional mead recipe (except use 10# honey). Substitute juice for some of the water. Mix well.
Strain after main fermentation is over
Cranberry Melomel
2½ # Fresh Cranberries. (Boil in 2 cups water until they crack then mash)
5 tsp Pectic Enzyme
Use traditional mead recipe. Put in ½ of the water then add cranberries and pectic enzyme then the rest of the water. Mix well.
Rhubarb
13 ½ # Rhubarb cleaned, cut in ½” pieces then grind in food processor.
6 tsp Pectic Enzyme
Use traditional mead recipe. Put in ½ of the water then add rhubarb and pectic enzyme then the rest of the water. Mix well.
Strain out rhubarb after main fermentation is over.
Sour Cherry
5# Fresh Fresh Frozszen sour cherries (Northstar)
5 tsp Pectic Enzyme
Use traditional mead recipe. Put in ½ of the water then add Cherries and pectic enzyme then the rest of the water. Mix well.
Strain after main fermentation is over
Red Beet
(2 gallons)
Adapted from Red Beet Wine in “Making Wild Wines and Meads”
5.35# Beets (remove leaves but not stems), wash, peal, cut into ¼ths.
Cook to tender.
Remove beets add following ingredients to beet juice.
6# honey
24 oz. frozen orange juice concentrate
simmer 10 minutes
crush cup of beets to paste add to mixture with
4 tsp fresh orange zest
2 tsp Pectic Enzyme
add
Water to make 2 gallons
1 tsp. Fermaid K
Cool to room temp before adding
1 pkg. Yeast,
cotes des blancs