SC - Edible weeds

[Elaine Koogler]

I'll have to ask Phillip (my lord and chief mead-maker), but I think he actually
uses a mead yeast.

Kiri

Sue Clemenger wrote:

> Galingale mead? Have I missed something in my flood of emails? It sounds
> really yummy!
> P.S. What kind of yeast are you using?
> --Maire
>
> Elaine Koogler wrote:
> >
> > For all of you who asked (and those of you who didn't!!), here is my
> > lord Phillip's wonderful Cranberry mead recipe (we know that the recipe
> > itself is fairly modern, but, in the spirit of the "periodoid", all of
> > the ingredients are, we believe, period):
> >
> > 9 lbs. honey (or 10)
> > 4 gal. water
> > 2 oranges
> > 1.25 lbs. cranberries
> > .5 - 1 Tbsp. ginger
> > 1 tbsp. cloves
> > 1 tbsp. allspice (ok, this one isn't, but you could probably substitute
> > something
> >                             that is)
> > 1 tbsp. rosemary
> > 2 - 3 sticks of cinnamon
> > 1 pkg. yeast
> >
> > Boil water.
> >
> > Peel orange and put aside peel.  Put segments in blender with
> > cranberries.
> >
> > Add honey to water.  After about 15 minutes, add ginger and boil 10 - 15
> > minutes.
> >
> > Add spices and orange peel and cook for 15 minutes.
> >
> > Turn off heat and add oj/cranberry mixture.
> >
> > Let cool overnight (covered) and add yeast.
> >
> > Skim top every few days.
> >
> > Kiri's notes:  This is a short mead, so can be used within a couple of
> > weeks.  However, if transporting (like to Pennsic) be sure to keep it
> > cool...and try not to shake it up.  It tends to be VERY volatile!  We
> > usually store it in 2 liter cola bottles with screw tops and carry it in
> > a styrofoam cooler with lots of ice.  When opening, do so carefully...
> >
> > Enjoy!!!
> >
> > Kiri (sorry about mentioning the recipe and not just posting it...but
> > really, Miss Gunther, I was hoping to trade it for the galingale mead
> > recipe and was offering this one in trade!  I'm sorry...it won't happen
> > again!)
> >
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> >
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