I just mixed up 5 Gallons of the following potion 4 days ago:
1 1/2 Gal. Raw Fireweed/Wildflower Honey
1 1/2 Gal. Raw Orange Blossom Honey
1 Gal. Canned Black Cherries and Juice
1 Gal Frozen Strawberries
1/2 Gal. Blueberries
1 Quart Blackberries
5 Lb. Mixed Pineapple, Banana, Papaya and Mango
2 Oz. Dried Heather Flowers and Tips
4 Vanilla Beans
2 cups Scottish Yeast and the 2 Cups of Beer it was stored in
2 Oz.Yeast Nutrients
It has just begun to ferment at the rate of one bubble every 30 seconds. Our batch of Dark Heineken got faster than 1 bubble per second! I hope it is ready for Thanksgiving or Christmas.
I tried real hard to get Heather Honey, but had no luck. Can anybody help? I'm willing to pay quite a bit of money for it to be shipped from Scotland. I've read in Buhner's Sacred And Healing Herbal Beers that Pure Heather Blossom Honey is the consistency of Jello, which may account for the confusion over whether the Ambrosia of the Gods was a solid or a liquid.
INSTRUCTIONS:
Liquify fruit in blender.
Mix together all ingredients in a large glass water jug (carboy).
Wait 6 months to 5 Years, freely sampling as it progresses!!
Repeat making recipe and sampling as necessary.
After 6 Months you can begin using Mead in your cooking. It makes a great sauce for beef, lamb, poultry, and pork. Add some cayeene pepper and some horseradish for a great seafood dip.
1 1/2 Gal. Raw Fireweed/Wildflower Honey
1 1/2 Gal. Raw Orange Blossom Honey
1 Gal. Canned Black Cherries and Juice
1 Gal Frozen Strawberries
1/2 Gal. Blueberries
1 Quart Blackberries
5 Lb. Mixed Pineapple, Banana, Papaya and Mango
2 Oz. Dried Heather Flowers and Tips
4 Vanilla Beans
2 cups Scottish Yeast and the 2 Cups of Beer it was stored in
2 Oz.Yeast Nutrients
It has just begun to ferment at the rate of one bubble every 30 seconds. Our batch of Dark Heineken got faster than 1 bubble per second! I hope it is ready for Thanksgiving or Christmas.
I tried real hard to get Heather Honey, but had no luck. Can anybody help? I'm willing to pay quite a bit of money for it to be shipped from Scotland. I've read in Buhner's Sacred And Healing Herbal Beers that Pure Heather Blossom Honey is the consistency of Jello, which may account for the confusion over whether the Ambrosia of the Gods was a solid or a liquid.
INSTRUCTIONS:
Liquify fruit in blender.
Mix together all ingredients in a large glass water jug (carboy).
Wait 6 months to 5 Years, freely sampling as it progresses!!
Repeat making recipe and sampling as necessary.
After 6 Months you can begin using Mead in your cooking. It makes a great sauce for beef, lamb, poultry, and pork. Add some cayeene pepper and some horseradish for a great seafood dip.
posted by:
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Seattle
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Re: Fruit Mead
Sat, June 24, 2006 - 10:12 AMYummy yum yum!!! Sounds heavenly! Good luck with your honey quest!
Cheers! -
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Re: Fruit Mead
Mon, June 26, 2006 - 7:48 AMYou put 3 gallons of honey in a 5 gallon batch ? Wow. It's amazing all those ingredients would fit !!! The yeast won't be able to consume all the sugars, that meade is gonna be super sweet ! I'd use Champagne yeast, it'll go up to 14% alcohol. It's a good time of year to start meades now that's its warm. 5 gallon batches can take up to a year to ferment all the way. I have 25 gallons going right now. One is a fruit meade with Cherries. I let the honey ferment out to almost done & then I add the fruit puree with a little honey mixed in. This way most of the fruit sugars and flavours are not lost during the long fermentation. If you want more of the fruit flavours to come through use Agave nectar for 1/2 the honey content, it has a more or less neutral flavour. The Colibree Co. has the best deal on bulk organic Agave nectar. Heather honey can be found on the internet, search with google. It can be pricey. I'd get the actual heather herb too ( wildcrafted ) and put that in the pot or use it like a dry hop. It's good to rack the meade after 3-4 months too.
* burp * cheers ! -
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Re: Fruit Mead
Fri, June 30, 2006 - 12:54 AMI added some more ingredients today. Here is the new recipe:
1 1/2 Gal. Raw Organic Fireweed/Wildflower Honey
1 1/2 Gal. Raw Organic Orange Blossom Honey
1 Gal. Canned Black Cherries and Juice
1 Gal Frozen Strawberries
1/2 Gal. Blueberries
1 Quart Blackberries
5 Lb. Mixed Pineapple, Banana, Papaya and Mango
1 Qt. Mangosteen Juice
1 Qt. Pomegranate Juice
1/4 Cup Cardamom
1/4 Cup Cinnamon
1/4 Cup Nutmeg
1/4 Cup Allspice
1/4 Cup Cloves
2 Oz. Dried Heather Flowers and Tips
4 Vanilla Beans
1 Cup Dark Raw Chocolate Powder
2 Cups Scottish Yeast and the 2 Cups of Beer it was stored in
2 Oz.Yeast Nutrients
It is chock-full of vitamins, minerals and anti-oxidants and is very healing. Gauranteed to raise your spirits, too!!
It has just begun to ferment at the rate of one bubble every 30 seconds. Our batch of Dark Heineken got fermenting faster than 1 bubble per second! I hope it is ready for Thanksgiving or Christmas.
I tried real hard to get Heather Honey, but had no luck. Can anybody help? I'm willing to pay quite a bit of money for it to be shipped from Scotland. I've read in Buhner's Sacred And Healing Herbal Beers that Pure Heather Blossom Honey is the consistency of Jello, which may account for the confusion over whether the Ambrosia of the Gods was a solid or a liquid.
INSTRUCTIONS:
Liquify all ingredients in blender.
Mix together all ingredients in a large glass water jug (carboy).
Wait 6 months to 5 Years, freely sampling as it progresses!!
Repeat making recipe and sampling as necessary. CAUTION!! There will be pieces of Cherry Pit in your Mead!!
After 6 Months you can begin using Mead in your cooking. It makes a great sauce for beef, lamb, poultry, and pork. Add some Cayenne Pepper and Horseradish for a great seafood dip.
This is a very flexible recipe. Add any fruits and spices that get your taste buds quivering. The only ESSENTIAL ingredients for it to be Mead are Honey and Heather. Well, technically, only Honey. Preferably Heather Honey. -
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Re: Fruit Mead
Tue, July 11, 2006 - 11:55 AMI just sample a " Sour Cherry Vanilla Bean Meade " I put the vanilla bean in about a month ago and smell is quite alluring and the taste is like a Cherry sweet-tart with a Vanilla bite. I'll be bottling up that one early next month.... -
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Re: Fruit Mead
Fri, July 21, 2006 - 12:52 PMPLEASE post the recipe for this. My hubby will faint....he loves cherry and vanilla.
Yay mead makers! -
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Re: Fruit Mead
Thu, July 27, 2006 - 11:39 AM1 gallon of wildflower honey unfiltered
4 gallons of water
1/2 gallon of Cherry puree
5 Vanilla beans ( sliced down the center )
wine yeast ( not champagne )
Heat up the water to dissolve the honey, cool to 70* and pitch yeast.
Let it ferment for 6-9 months. Remove 1/2 gallon of meade ( drink it ! ) and add
the Cherry puree with Vanilla beans and let it finish out. YUM !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! -
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Re: Fruit Mead
Mon, August 7, 2006 - 6:04 PMTHANKS a bunch honey fiend..errr...ummm...I mean friend. ;)
Cheers!! -
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Re: Fruit Mead
Tue, August 8, 2006 - 8:37 AMI'll be bottling that batch next week. My meade / beer tasting is on the 19th of August @ 2:22pm.
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