Dark & Wicked Mead
Source: Rand Carrothers
Recipe added: 09/15/97
Recipe type: Other
Batch Size: 2 Gallons
Time in Boil:
Primary Fermentation: 3 Months
Secondary Fermentation: at least 3 Months
- 5# Honey (Your choice, I use fireweed)
- 5 oz. Dark Molasses
- 2 Tbsp Vanilla Powder (optional)
- 1 Tsp Ground Cinnamon
- 1/4 Tsp Ground Ginger
- 1/8 Tsp Grape Tannin
- 1/8 Tsp Acid Blend
- 5 Grams Champagne Yeast
- 1/4 Cup Corn Sugar
In 3/4 Gallon of water, bring honey & molasses to very hot, but not boiling, and hold for 30 minutes. Add acid blend and tannin with 5 minutes left. Add other ingredients while cooling to prepare for fermentation. Top off to 2 gallons with water, (I use 2 one gallon glass jugs). Pitch yeast (1/2 in each jug). Primary for 3 months. Secondary for minimum of 3 months. Bottle with 1/4 cup corn sugar to prime.
Try it in a month. Best in 3 months.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.