SC - Responsible use of Alcohol & the SCA

[Lark Miller]

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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