SC - candied fruit peel
Mark Harris
mark_harris at quickmail.sps.mot.com
Mon Jul 14 14:35:40 PDT 1997
Antipodal Mead
15# honey
10-15 grams yeast ( my husband likes champagne yeast)
5 tsp. yeast nutrient
4 tsp. acid blend
1/4 tsp. pectic enzyme
1/2 tsp. irish moss
1 tbsp. gypsum
preboiled 1 gallon water with nutrient,acid blend, pectin, irish moss and
gypsum for 15 minutes. Added honey and brought to 198 degrees F. for 30
minutes. strained into carboy with 3 gallons chilled water. Added Yeast
after temperature of batch had dropped below 81 degrees F.
cover carboy and let sit for about a month then rack it over into another
carboy to get it off the sediment and let it sit for a few more months then
bottle it. We let it sit a few more months before drinking but some people
drink it right away.
enjoy Lucilla
At 03:20 PM 7/14/97 -0600, you wrote:
>
>Mead is very popular in my shire. I would very much like to see a recipe,
also.
>
>Thank you
>
>Mercedes
>
>______________________________ Reply Separator
_________________________________
>Subject: Re: SC - Responsible use of Alcohol & the SCA
>Author: <sca-cooks at Ansteorra.ORG> at SMTP
>Date: 7/14/97 9:05 AM
>
>
>On Mon, 14 Jul 1997, Nick Sasso (fra niccolo) wrote:
>
>> Given 2 months time, most can produce a beer (6 mos+ for
>> mead) that will enhance and elavate your feast to heights you never
>> immagined.
>>
>> niccolo
>
>I brew a very nice mead from Digby that needs only ten days from
>preparation to serving. And I've attended some feasts prepared by Duchess
>Melesande de Belvoir where she served pitchers of this kind of mead at
>every table. A -most- successful drink, and only very mildly alcholic -
>maybe 2-3%.
>
>Elaina
>
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