Yarrow Flower WineOrigin: Ancient Period: Traditional |
Ingredients:
2l yarrow flowers 
Method:PreparationAs with most of the other mead recipes presented on this site, this recipe 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. Prepare the flowers by trimming away the large stems. Then place the flower heads in a large pot. Add the water and bring to the boil then add the honey a little at a time until it dissolves. Simmer for 15 minutes then turn off the heat, add the yeast nutrient the lemon and orange juice and peel then allow to cool. When it reaches about 37°C add the yeast, cover and leave for three days. After three days strain the contents and add a new yeast starter culture. At this point you can return to following the instructions given in the basic extract brewing page to make your mead. Again, this is not a 'short' mead, and you can follow the recipe given for my 'standard' basic mead exactly. As a wine-like mead, once bottled, this preparation needs to be left to mature in the bottle for at least a three months. |
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Other recipes with honey and flowers 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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