Short MeadOrigin: British Period: Modern |
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This is a recipe for a 'sort' (quick) mead. It is ready to drink very rapidly. Because it is a quick fermentation process it tends to become very glassy so only use good quality bottles for storing otherwise explosions may happen. Ingredients:
5l of unchlorinated 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. Follow the instructions given in the basic extract brewing page to make your mead. In this instance add all the additional to the must as soon as you take it off the heat. After about half an hour remove the lemon slices. Allow to ferment as normal, but after 5 days taste the mead. If it is too sweet for your tastes let it continue for a further two days before tasting again. Once the mead reaches the desired level of sweetness rack into bottles and refrigerate. This is important, as if the mead is not refrigerated fermentation will continue and the mead will become progressively less sweet and will slide into unpalatability. Moreover CO2 will continue to be produced and you run the risk of the bottle exploding. |
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Other recipes with honey and tea as primary ingredients: 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 Red Clover Wine Gorse Flower Wine Yarrow Flower Wine Hawthorn Blossom Wine Dandelion Flower Wine Dandelion Beer Yarrow Beer 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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