Tracy's Quick Mead
Source: Kurt Schilling (email@example.com),
Mead Digest #468, 3/19/96
Morgaine Nidana's posting in MD 467 with questions about a quick mead recipe
gotme to thinking. So I went back into my files and found one recipe that I
have had many times and enjoyed. I am submitting it here in hopes that some
one may also get some enjoyment for an old recipe.
This is an ale strenght mead that is just fine
for a medieval feast or fro whooping it up on St Paddy's Day or Lammas.
Ingredients: (for 1 gallon)
- 2 to 2.5 lbs raw honey (any kind is OK)
- 1 quartered orange
- 1 Tbsp. fesh grated ginger
- 1/4 tsp. acid blend
- ale yeast
Combine honey, water, quartered orange, grated ginger in brew pot and bring
to boil. Skim froth from surface. Remove orange and ginger with a sanitized
strainer after 30 minutes. Cool and pour into fermenter. Pitch yeast when
must is 70-75 degrees F. Rack the mead when fermentation slows (after about
1 week) to secondary. Additional rackings may be necessary.The mead is
drinkable when cleared, but imporves with aging. Total time til drinkable is
about 2.5 months, hence teh name Quick Mead).
You can also ferment this one with a wine yeast or Mead yeast if you choose.
I have found that it is fairly dry and gingery. Quite tasty infact.