INGREDIENTS

INSTRUCTIONS

From: dan@clark.net (Dan Eisenreich) (COLLECTION)
Date: 4 May 1994 02:46:47 GMT
Meads are not frightening things to make. Actually, they are deceptivly
easy. The only thing to keep in mind is that EVERYTHING needs sterilizing.
Wash out/off all the utensils, pots, tubing, spoons, bottles, and
containers with a good sanitizer. B-Brite is a good commercial brand. The
second rule of mead is that anything you wash with your sanitizer needs to
be very well rinsed afterwards with fresh water (no one likes a case of the
runs, if you know what i mean). Keeping in mind these two rules, the est is
easy:
Boil the honey with 1/2 of the water
As the honey begins to foam, skim the surface with a fine mesh strainer
until no more foam bubbles up. Make sure you get the bulk of this, but by
no means be fanatical about it. You do have other things to do.
Mash up the strawberrys and the rhubarb chuncks and put them in the bottom
of your plastic brewing bucket. 4: Put the boiled honey in the bucket along
with the other 1/2 gallon of water.
Let this mixture cool, as the hot honey will surely kill the yeast.
When the mix is cool (about 85 degrees or therebouts), add your yeast.
PLEASE!!! In the name of all that is good and culinary! Please dont use
bread yeast!!! This IS >>>NOT<<< the same stuff. Dont send a bread yeast to
do a beer or ale yeast's job It WILL NOT WORK!!!
At this point, cover your bucket and put an air lock on top and put it
someplace that wont be disturbed.
When the air lock slows down to bubbling once every 30 seconds or so, your
mead is just about done. This part of the brewing process takes anywhere
from three weeks to two months depending on your climatic conditions. You
can, when you think it might be done, remove the airlock sanitize and rinse
off a straw, and put the straw through the airlock hole for a taste to see
if it's done. You will want to bottle it when the honey sweetness is all
gone.
When it comes time to bottle this wonderous elixier, sanitize a bunch of
plastic soda bottles. This will make about a gallon of mead so clean as
many bottles and caps as necessary. Sanitize and rinse a piece of pvc
tubing (the hose kind that you can et at your local hardware store). Now
comes the fun part. Invite your favorite person over to help you fill the
bottles. You want to get as much of the mead out as possible without
getting any of the pulp mixed in. Strain the mead through a big strainer or
collender (that has been sanitized and rinsed) and into another bucket or
pot. Take the pvc tubing and create a vaccume type affair (you remember
from sixth grade science putting the bucket on the table and all of your
bottles on the floor... if you dont remember, e-mail me and i'll explane
it.) and syphon your mead into bottles. This really does work best with
another person to help, but it can be done with one.
Put your freshly bottled mead in the refrigerator for about a week (if you
can stand to wait that long). The result is more than worth the effort put
in. You cannot buy anything that compares to this on the market. Really.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
TAKES A COUPLE OF MONTHS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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