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Borscht Mead
Classification:
mead, beets, carrots
Source: Brewed by Bob Grossman, posted
by Daniel F. McConnell (Daniel.F.McConnell@med.umich.edu), MLD #99,
3/18/93
It was brewed by Bob Grossman of
Haddington Heights, NJ, for the 1st Mazer Cup Mead Competition.
Ingredients: (for 3-1/2 gallons)
- 5 lb clover honey
- 3 lb wildflower honey
- 6 lb organic carrots
- 4 lb orgnic beets
- Red Star Prise de Mousse yeast
Procedure:
Vegetables were stewed in 180 deg water for 15 min before being put through a
juicer. Honey boiled 15 min, cooled to 80 deg before adding juice.
Specifics:
- O.G.: 1.110
- F.G.: 1.005
- Primary: 1 month at 60-65 degrees
- Secondary: 3 months at 60-65 degrees