Wildflower MeadOrigin: British Period: Modern |
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 but add the egg-white to the water at the same time as the honey. The egg-white will help remove the scum (which you need to skim off). When no more scum appears add the sultanas, turn off the heat, cover with a lid and allow to cool over night. In the morning, crush the raisins and then strain them out. Now add the yeast and prepare the must as usual. This is not a 'short' mead, and the first racking should be done after about a month and the second after fermentation stops completely. When you can read newsprint through the jug of mead, bottle and cork. This is a wine-like mead, and once bottled leave to mature for at least a year. |
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Other recipes with honey and sultanas as primary ingredients: Bara Brith 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 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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