wine recipes
rb...@ccn.ac.uk
something different, so I am looking for recipes. If anyone has something
unusual or different from the norm I would be greatful.
R Budd
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Grasshopper -- Don Buchan
>something different, so I am looking for recipes. If anyone has something
>unusual or different from the norm I would be greatful.
ftp://ftp.cam.org/users/malak/wine/
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Julie Hazelton
rb...@ccn.ac.uk wrote:
> I have been brewing fruit based wines for 5 years and i would like to try
> something different, so I am looking for recipes. If anyone has something
> unusual or different from the norm I would be greatful.
What about Mead wine made from honey.
Take 3 liters of Honey dilute with 10 liters and bring the mixture to a slow
boil and 20 minutes. Skim any foam from the top of the mixture then cool to
room temperature. Farther dilute the mixture with enough water to bring it
into the 1.085 SG range usually about 5-8 liters of water. Add 25ml of yeast
nutrient and a good quality wine yeast. After a week or two siphon the mixture
into a carboy and from that point onward its just like making fruit wines. The
main difference is that additional yeast nutrient may have to be added after
the second racking ( 3months, honey contains no nutrients) and other
difference is that mead ages slowly perhaps a year or so before it loses that
harsh alcoholic taste.
Bryant Johnson
(snip)
> What about Mead wine made from honey.
>
> Take 3 liters of Honey dilute with 10 liters and bring the mixture to
> a slow boil and 20 minutes....
(snip)
ACH!
As a meader, please do me a favor and NEVER boil your honey!!! Just
bring it up to the 160-170F range for about 1/2 hour with skimming.
Boiling causes you to lose so much of the flavor and aroma in the
final product that it's just not worth it. You will notice a marked
improvement in your mead!
Bryant Johnson
Yarnspinner
...................got mead?
Julie Hazelton
Bryant Johnson wrote:
> Julie Hazelton wrote:
>
> (snip)
>
> As a meader, please do me a favor and NEVER boil your honey!!! Just
> bring it up to the 160-170F range for about 1/2 hour with skimming.
> Boiling causes you to lose so much of the flavor and aroma in the
> final product that it's just not worth it. You will notice a marked
> improvement in your mead!
>
I agree and do as you say that is what I ment by a slow boil my terminology
wasn't as clear as it should have been. I love the aroma of a freshly
uncorked bottle.
> ...................got mead?
Yes, I do. I have 5 gallons brewing right now it will probably be ready for
bottling by May or June and ready for Christmas.