| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
ga |
Water |
| 16 |
lb |
Honey |
| 1/4 |
c |
Keemun tea |
| 1/4 |
c |
Oolong tea |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Whole anise seed |
| 18 |
|
Clusters |
| 20 |
|
Allspice, crushed |
| 1 |
|
Inch galingale root, |
|
|
Crushed |
|
|
Yeast |
|
|
Unflavored gelatin (fining) |
|
|
Cardamom, crushed |
INSTRUCTIONS
Boil water, adding tea and spices. Remove from heat and stir in honey.
(Some mead makers boil the honey, skimming the scum as it forms). Cover
boiled water, and set aside to cool (this usually takes a long time, so
start on the next step). Make a yeast starter solution by boiling a cup of
water and a tablespoon or two of honey. Add starter to cooled liquid. Cover
and ferment using blow tube or fermentation lock. Rack two or three
times to get rid of sediment. This recipe took about 6-1/2 months from
brewing to bottling. First rack took place 15 days after brewing. 2nd rack
3 weeks later. 3rd rack 3 months later. Gelatin added 1 month later.
Bottled about 2--1/2 months later. Yield 3.7 gallons. Sweet, smooth,
potent. A dessert wine. This is perhaps the best of my 20 or more batches
of mead.
Recipe By : Serving Size:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”