Source: Kevin Karplus (email@example.com)
Issue #538, 11/16/90
Sweet, smooth, potent. A dessert wine. This is perhaps the best of my
20 or more batches of mead.
Ingredients: (for 3.7 gallons)
- 3 gallons, water
- 16 pounds, honey
- 1/4 cup, keemun tea
- 1/4 cup, oolong tea
- 2 teaspoons, cinnamon
- 1/2 teaspoon, whole anise seed
- 18 clusters, cardamom, crushed
- 20 allspice, crushed
- 1 inch, galingale root, crushed
- unflavored gelatin (fining)
Boil water, adding tea and spices. Remove from heat and stir in honey.
(Some mead makers boil the honey, skimming the scum as it forms). Cover
boiled water, and set aside to cool (this usually takes a long time, so
start on the next step). Make a yeast starter solution by boiling a cup
of water and a tablespoon or two of honey. Add starter to cooled liquid.
Cover and ferment using blow tube or fermentation lock. Rack two or
three times to get rid of sediment.
This recipe took about 6-1/2 months from brewing to bottling. First rack
took place 15 days after brewing. 2nd rack 3 weeks later. 3rd rack 3
months later. Gelatin added 1 month later. Bottled about 2--1/2 months
later. Yield 3.7 gallons.