Sloe MeadOrigin: British Period: Modern |
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The deep dark berry flavours of sloe mead make this an excellent festive mead, one that is well worth starting in the autumn and keeping for 15 months until the following Christmas. Ingredients
3l unchlorinated water 
Method:As with most of the other recipes here, this has been gauged to make 5l of mead. Only a basic listing of ingredients is given, and for a brewing method please see here for a step-by-step mead brewing guide . Also I have a list of brewing materials you will need if you've never tried mead making before. Prepare the sloes by boiling in with 3kg honey and 2l water until the fruit 'pop' and soften. In a separate pan combine the 3l unchlorinated water and 2.7kg honey. When the honey has dissolved mix in the sloe mixture. Stir-in the orange zest and yeast nutrient then pour into your fermenting bucket. Cover and allow to cool to room temperature then stir-in the pectic enzyme and set aside for 12 hours. Add the yeast and cover then set aside in a warm place to ferment for about 8 days, stirring every day until vigourous fermentation subsides. Remove the nylon bag at this time (but make certain you squeeze any liquid from it into the fermenting bucket before discarding. Strain the liquid into a demijohn then make up to 5l with more water. Fit a bung and a fermentation lock and leave to ferment in a warm, dark, place for between 60 and 90 days (or until all fermentation has stopped. Rack the wine ino a second fermentation jar, add a bung and a fermentation lock and set aside for 45 days. Rack once more into a clean demijohn and set aside in a cool, dark, place for 45 days more, or until clarified. Rack the mead into bottles and cork securely then lay the bottles down in a cool place and allow to mature for at least 6 months. This mead, however, will age and develop over 2 years if you can leave it that long. |
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Other recipes with fruit and honey as primary ingredients: Cyw Iâr Bricyll Pwdin Reis Mam Cacen Blât Llus Cacen Blât Cwrens Duon Cacen Blât Gwsberis Cacen Blât Riwbob Cacen Blât Mwyar Duon Gwîn Dail Derw Gwîn Eirin Duon Wildflower Mead Midsummer Mead Short Mead Orange Melomel Mead Nutmeg Mead Nettle Ale Champagne Heather Mead English Sack Elderflower 'Champagne' Gwîn Eirin Duon Clove Mead Christmas Melomel Mead Ale Mead (Braggot) Basic Mead Brewing Ancient Nettle Beer Coltsfoot Wine The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: |
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