Source: Jacob Galley (email@example.com),
Mead Digest #50, 12/5/92
I brewed my juniper metheglin last night. This is my fifth mead (in my
first year of meading), but there were some lot of firsts.
- 5 lbs Buckwheat honey
- 3 lbs Clover honey
- 1/2 cup Fresh juniper berries, ground up
- 1 oz Fresh rosemary leaves
- 2 Bay leaves
- 1 pot Really strong pu--erh tea (very earthy flavor, high tannin)
- Belgian ale Wyeast started with 1 lump brown sugar and 2 tablespoons light malt extract
I tried not to boil the must, for the first time. But then I didn't
want to skim the white scum off too quickly, because I was afraid of
removing the juniper pulp before it could flavor the mead. So I waited
about an hour first. By this time, all the scum had disappeared! and I
had nothing to skim.