4. L (1. gal) Spring Water
1. 5 kg (3 lbs) Honey
Bread yeast package (regular, not quick rise)
Two dozen raisins
1 tsp nutmeg
1 tsp allspice
1 tsp yeast nutrient (optional)
Remove 1/ 3 to 1/ 2 of the spring water from the jug to
make room for the honey, but reserve some to top up.
F' Cut the orange into figths, or smaller to get it into the
jug. You might want to squeeze the juice from the
orange slices into the water as well, no sense in having
it go to waste.
Place the honey in a hot water bath for several
minutes, this will make pouring it much easier.
Take a small amount of the spring water (. 5 L - LO L)
and heat it to 40 C - 45 C (104 F - 113 F) or whatever
I the instructions on the yeast package indicates.
You will use some this to rehydrate the yeast, but if
you use water that is *too* hot you will *kill* the yeast,
so use a thermometer to be sure.
Once the spring water is heated to the correct
temperature, add a small amount to rehydrate the
yeast. Make sure the bowl and any spoon you use to
stir the yeast is **very** clean, sanitation is **crucial**
to making good mead or any alcoholic beverage.
Leave the yeast to rehydrate for no more than 15
minutes, so at this point you should have everything
else ready to be combined in the spring water.
Add the honey to the jug of spring water. Use the
remaining heated spring water to get all the honey
out of the honey containers.
Add all the spices, raisins, orange slices and their
juice to the jug. Close the jug tightly, and shake to
combine all the ingredients, especially making sure
all the honey is dissolved.
After waiting 15 minutes for the yeast to rehydrate,
add all of it to the jug. Close the jug again and shake
for a good 5 minutes, this the liquid. The
yeast needs oxygen initially to grow, but produces
alcohol anaerobically (w/ o oxygen).
Once done shaking, place the ballon over the mouth
of the jug. Put a couple of holes in the ballon with a
needle, we want to allow the COY that yeast produce
as a byproduct to escape, but keep other nasty stuff
Place yourimg in a cool, dark place (a cupboard works
well). Wait. After 2 to 4 weeks (when the ballon goes
limp, or you don' t see any more bubbles rising) you
should have drinkable mead.
You should transfer the mead to another clean
container at this point, leaving all the sediment at the
bottom and other stuff behind. So pour *slowly*,
otherwise use food grade tubing.
lathe ballon doesn' t inflate within 24 hours,
something has gone wrong. You can either add
another package of yeast, or throw everything out
and try again.
Check out my biog for more details:
celestialseed. wordpress. com