mahee_of_acre at yahoo.com
Sat Sep 11 23:21:10 PDT 2004
Take a one gallon glass jug. poor into it 3 lbs of local honey. Fill with water up to where the jug begins to narrow. Drop into jug a handful of raisins, 1 package of active dry bread yeast, and an 1/8 slice of lemon. Open an Earl Grey teabag and drop in a pinch of tea. put a vapor trap lid on your jug. Put it someplace warm and dark. Check once a week or so until the lemon slice drops to the bottom of the jug. This may take a month or several. Once lemon drops, carefully syphon the contents out, leaving whatever is on the bottom undisturbed as it is trash. The mead syphoned out should then sit in a cool dark place for a while. If you like the hard taste, it is ready to drink after a week. if you want something smooooth, let it sit for no less than a year before drinking.
others may tell you to use specialty yeasts and not bread yeast...different yeasts give different tastes and at different speeds. regular bread yeast takes a bit longer to give you that really smooth taste, but does work just as well as the fancy yeasts.
from the great and distant lands of AnTir.
"BOWERMAN, MATTHEW S. (JSC-DV6) (USA)" <matthew.s.bowerman1 at jsc.nasa.gov> wrote:
I am still seeking instruction in the fine art of mead making. Anyone? Anyone?
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