Russian Cardamom MeadOrigin: British Period: Modern |
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This is based on a traditional mead recipe from Russia. 
Ingredients:
10l water
Method:PreparationAs 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 this page for a step-by-step guide. Also see this page for a list of the equipment you'll need. Mix the water and honey together and bring to a boil on low heat until the volume has reduced to 5l. Remove from the heat and allow to cool. Meanwhile completely dissolve the yeast in the ale or beer. Remove the crust from the roll, soak in the beer mixture and put into the honey mixture (once this has cooled to room temperature). Add the hops then remove the roll an hour after fermentation has begun. Strain the mead, add the spices wrapped in cheesecloth. You can now follow the instructions given in the basic mead brewing page for bottling the mead in a demijohn and continuing the fermentation process. This mead is ready to consume after 2 months in the bottle but is best after 4 months. |
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Other recipes with honey and cardamom as primary ingredients: Gwîn Dail Derw Gwîn Eirin Duon Wildflower Mead Midsummer Mead Short Mead Orange Melomel Mead Nutmeg Mead Nettle Ale 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 Red Clover Wine Gorse Flower Wine Yarrow Flower Wine Hawthorn Blossom Wine Dandelion Flower Wine Dandelion Beer Yarrow Beer Elderflower 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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