Dark & Wicked Mead

Source: Rand Carrothers
Recipe added: 09/15/97
Email: homebrewguru@tenforward.com

Enjoy!

Specifics

Recipe type: Other
Batch Size: 2 Gallons
Starting Gravity:
Finishing Gravity:
Time in Boil:
Primary Fermentation: 3 Months
Secondary Fermentation: at least 3 Months

Ingredients:

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

Procedure:

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.

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