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[CorwynWdwd]

Dear Puck:
	Per your request, here's our recipe for small mead.

In a stainless steel pot (doesn't change the taste like aluminum) mix and
gently simmer 1 part honey to 5 parts water.  (We like to use orange
blossom honey and distilled water)  Skim off the "scum" that rises to the
top throughout the simmering process until no more scum rises.  At this
point add 4 cinnamon sticks and the peel of 2 oranges (without any pith)
for every gallon of liquid in the pot.  Simmer for an additional 15
minutes.  Remove cinnamon sticks and orange peel; pour into a prepared
primary.  Cover and allow to cool for 24 hours.  Add yeast at that time.
(We like Lalvin Champagne Yeast, but we've tried all kinds...)  Allow to
ferment in the primary for APPROXIMATELY 14 days.  (This depends on a lot
of factors like the temperature of the room, activity of the yeast, etc.)
Bottle the mixture in Champagne bottles ONLY.  (Wine bottles will shatter;
and we had bad luck with beer bottles...)  Allow to sit for an additional 6
weeks, minimum and then enjoy!
Just a few more hints:
1)  Make sure everything is CLEAN and rinsed of any/all soap residue.  In
fact, we don't use soap in our bottles.  Just lots of hot water and sulfites.
2)  Sulfite down the primary before you put in the hot mead mixture.
3)  We used to use corks with wire cages to close the bottles; we have
switched to caps due to the poor supply of good corks in our area.
4) LABEL, LABEL, LABEL.  "Caution:  Contents under pressure.  Keep cold and
open away from self and others."
5)  Once bottled, keep mead at cool or cold temperature for best flavor,
least amount of "foam over" upon opening and least risk for "blowing its
top"  If it gets warm, you risk a mess or worse!!!
6)  If you do start to have incidents of caps blowing, you may have to
re-open bottles, dump back into a prepared primary and let it ferment for a
few more days, then re-bottle.  Our rule of thumb is that it is better to
let it go for a few more days in primary at first and know that it will
need to spend a little extra time in bottle to build up pressure than to
risk exploding bottles.

Have fun with this one.  If you have any questions, just give us a yell
back.  Sorry to have taken so long, the holidays just kind of sprang up on us.

Ania




Are you looking for long mead or short mead?  We've got a small mead recipe
that we've been playing with for years and a number of our friends in
Meridies and in the Middle find it quite good.  Give us a yell (privately
if you like) and I'll send it to you.

Ania

At 07:54 PM 12/15/97 PST, you wrote:
>
>> Gentle Puck, fairy soul, can the question you may want answered be told?
> 
>Why SURE
>
>
>2.  Y'all have fun with a new/old thread on mead, I'm looking for a good
>recipe other than mix honey w/ water and yeast, go away for 11 months.
>
>HOWZAT? Puck
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