Ale Mead
Classification:
mead
Source: justcoz@triton.unm.edu,
r.c.b., 4/19/92
This was part of a long series of messages posted by justcoz on the
history of mead. Preceding this message was a discussion of economic
factors that caused the decline in popularity of mead and an explanation
of how, at one time, most meads (such as those consumed by the Vikings)
were of low strength, such as this mead.
Ingredients: (for 1 gallon)
- 1 pound, honey
- 1 ounce, hops
- 1/4 ounce, citric acid (or juice of 2 small lemons)
- 2 tablespoons, yeast nutrient
- 1 package, brewers yeast (ale yeast)
- 1 gallon, water
Procedure:
Dissolve the honey in 6 pints hot water and bring to the boil. Add the
hops and boil vigorously for about 45 minutes. A few of the hops should
not be added initially, but put in about 5 minutes before the wort
reaches the end of the boiling period. Strain off the hops, add the
citric acid and nutrients, allow to cool overnight (covered closely),
then bring the volume up to 1 gallon with cold water. Add the yeast to
the cool wort and allow to ferment to completion, skimming off the yeast
as you would for a beer. Allow to settle for a few days after the
fermentation ceases, then rack into quart bottles, adding one level
teaspoonful of sugar to each bottle. Seal the bottles, store in a warm
place for 2-3 days to ensure that bottle fermentation begins, then move
to a cooler location to assist clarification. Subsequently treat as a
bottled beer. Priming is not essential, and, after fermentation, the ale
mead may be matured as a draught beer and drunk after a few months.