Ahhhhhh Mead, so of you know how much I love
Mead. Honeywine is divine! It's easy to make too!
Mead. Honeywine is divine! It's easy to make too!
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SF Bay Area
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Re: Fermented
Thu, July 8, 2004 - 10:22 PMHere is recipe for a gallon;
2.5 lbs of wild flower honey ( unfiltered prefered )
About 3/4 gallon spring water
1/2 oz Bee pollen
Optional but highly recommended;
1/16 oz Propolis
1/4 oz Royal Jelly or more
You will need an airlock and a plug, plus a 1 gallon glass
jug. Be sure to clean the jug well before adding anything to
it. The plug and airlock you can get from any homebrewry shop and it's really cheap. Get some brewers yeast, a wine yeast preferably.
Heat the water up to about 120* in a steel pot w/lid
Turn off the flame, add honey, stir
to dissolve. Let in sit in some cool water til
it's about 70*. Used a funnel or tube to remove the honey
water into the glass 1 gallon. jug Follow the instructions on the yeast packet and pitch that in. After the yeast start
getting active ( bubbling )add your other ingredients. Place the gallon jug in a cool dark place. A gallon may take a few months to finish. You will know when no more gas is being passed through the airlock. -
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Re: Fermented
Tue, January 8, 2008 - 9:27 PMDuring the fermentation of this...is there a specific temperature to aim for? I know with beer, a few degrees different will have a huge effect on the final product. -
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Re: Fermented
Fri, January 11, 2008 - 8:02 PMDon't let it go over 75* and it will turn out good. If the temp goes below that fermentation will simply slow down.
High temps tend make for crude flavours.
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Re: Fermented
Sun, March 16, 2008 - 2:36 PMIf making 5 gallons, can you simply multiply the amounts in this recipe? Also, where is the best place to get propolis and do you have a preferred wine yeast?
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Re: Fermented
Fri, March 21, 2008 - 10:25 PMMultiplying the amount works. You can get propolis from Glory Bee Foods, they are from Eugene Oregon.
I use a lot of different wine yeast and I'm still not sure which one I like the best thus far. Experimentation helps because all honey
is composed of different elements that can affect flavor.
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Re: Fermented
Mon, July 12, 2004 - 2:50 PMjust so you know....since joining this tribe, i now can not seem to go a day without some -
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Re: Fermented
Tue, August 10, 2004 - 10:16 PMOn the last weekend of August I'll be brewing some up at my house. Those interested in checking out the process can message me for time and place if you haven't been to Oz Haus before.... -
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Re: Fermented
Mon, August 16, 2004 - 11:20 PMBottling an experimental batch of Chocolate Mead this week. not bad, a bit on the dry side but the chocolate really hits the back of the palate! I used whole roasted chocolate beans thrown in the primary fermentation.:<o>:. -
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Re: Fermented
Sun, December 12, 2004 - 11:29 PMIf you make another bottle, Id be really interested in seeing/tasting if you are offering. I am a raw honey enthusiast and lover of honey wine which I have only had in Etrean/Ethiopian restaurants. -
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Re: Fermented
Thu, December 16, 2004 - 10:55 AMthe best i've ever had was at a place called mama desta's ethiopian restaurant, towards the south side of chicago. truly a nectar of divinity, i hadn't had anything like it before, and most of the meads i've had since have failed to approximate this. rather syrupy actually
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Re: Fermented
Mon, December 20, 2004 - 8:57 AMHoney wine is mighty fine. I'm happy to be bottling some up this afternoon, after i get all the bottles cleaned this morning, blah. I tasted a batch Sunday, it was hard to put the stuff down * grin *. I still have bottles of Chocolate meade, Gringer meade and soon some Wildflower honey & Mandrake meade. The meade in most Etrean/Ethiopian restaurants is made with a kind of hops added to it. One in near my house has two kinds, medium and strong stuff.
I've haven't used hops in any of my meades yet. I made one with Yarrow flowers and that stuff get you trashed quick if you don't pace yerself, thujones in Yarrow are like those found in Wormwood which is used in the preparation of Absinthe though less toxic, Yarrow has many healing properties.
Catherine you live in Oakland so you should come by sometime, drop me a line.
Cheers! Bzzzzzzzzzzzzzzz -
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Re: Fermented
Tue, December 21, 2004 - 11:46 PMmandrake? i wasn't aware that could safely be consumed in any quantity?
is gringer a word or was that ginger?
your meades are stuff of legend (courtesy of miss mildred), i hope to have the honor of partaking some day.
meantime i hadn't known yarrow had that use. do you read i ching with the stalks too? -
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Re: Fermented
Fri, May 25, 2007 - 10:19 PMread what Dale pendel wrote about mandrake in his new book "PharmakoGnosis"
I have taken it and it is kind of amazing. it is a "stupificant"
I can get quantities of real mandragora if anyone wants to pay me in mandrake mead.
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Re: Fermented
Thu, June 16, 2005 - 3:17 AMI make meade also and I have a large patch of yarrow ( and seed if you want some) that I am using to slowly take over from the grass of the lawn.
You might also want to check out an herb called Sweet Woodruff.
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Re: Fermented
Mon, April 23, 2007 - 10:16 AMMay 6th 2007 I'm doing a workshop on fermentation @ Oz Haus in Oakland and will cover honey wine.
I resently discovered a tasty herb called Rhodiola that appears to stimulate
the activity of yeast. I made a regular 5 gallon batch of meade with Rhodiola added and
it finished out within 3 months ! Usually takes a whole year on average. The
herb Rhodiola has many amazing properties, search " Rhodiola rosea "
Cheers
.:<o>:. -
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Re: Fermented
Mon, April 23, 2007 - 10:38 AMwow! I'm very interested in the yarrow and wormwood ideas. But I am booked on the 6th. Do you offer your bottlings for tastings? *selling* is a nasty word if you don't have a license I know, but I would be willing to *re-imburse* your time and effort. Paypal? PM me if you are set up for this - otherwise I will try to arrange a trip to Oakland at a mutually convienient time.
Rosea - is that in the Rose family? does it add a flavor? and does the wormwood/yarrow additions add that anise taste? Or is it that anise is the only flavoring that will mask the bitterness of wormwood? I would be a HUGE fan of Absinthe, if only it didn't overwhelm me with anise.
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Re: Fermented
Thu, July 7, 2005 - 8:33 PMYarrow meade is some potent stuff. Yarrow is also excellent in fermented Agave nectar- YUM!
Mandrake makes a wonderful flavour for meade if used in small amounts. One large glass is quite a repose from the usual intoxication associated with just honey and bee products. too much mandrake infused in the meade could kill you. Use chopped up roots, no more than one hand full for 5-6 gallons of meade. -
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Re: Fermented
Wed, June 20, 2007 - 11:42 PMmany people sell may apple as mandrake. ask if the mandrake is actually podophylum. you will have explosive poops for days if you get the mayapple stuff.
I drank too much yarrow my first time and my testicles receded into my body cavity ( well, they tried to) This was exceedingly painful. I used an entire cup of dried yarrow to make a tea. Ah, the folly of youth.
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Re: Fermented
Mon, April 23, 2007 - 1:12 PMI am a huge fan of mead. Four Quarters Farm in the Alleghenies of PA brews its own mead... they have a delicious harvest cyser. Their "Maiden's Blush" mead is also a personal favorite. You can order from them over the phone, and soon they'll have a section up on the website for internet orders. www.4qf.org -
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Re: Fermented
Fri, June 1, 2007 - 9:49 PMI just bottled a Cherry Vanilla Bean Meade @ 5 gallons. Last time I made this I used three Vanilla beans
which turned out to be way too much ! This bathc I tihnk will age nicely. A 5 gallon batch of Bee Pollen Meade
is just around the corner * drool *..............
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Re: Fermented
Tue, December 25, 2007 - 2:48 PMI used to get lovely mead from The Meadery in Greenwich, NY, but I believe they're gone now. Sad, because they had delightful blends. However, what I've tried from Four Quarters is every bit as wonderful. The <a href=www.4qf.org/wine/>Four Quarters Web winery </a> site is now up and operational, and they're offering six different varieties. We shared a bottle of <i>Bed of Roses</i> during the drumming circle there on Saturday, and I'm giving <i>Summer Sunset</i> as gifts this holiday season.
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Re: Fermented
Wed, June 20, 2007 - 11:44 PMDistilling mead is amazing!!! 140 alcohol that smell like honey tastes but tastes like honey smells
