SC - Cranberry Mead recipe, as requested--??period??

[Sue Clemenger]

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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