Syr Michael of York Mead: Difference between revisions
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Syr Michael of York, raised in the [[East Kingdom]], wrote the original article in the [[Knowne World Handbook]] on [[brewing]]. He has won East Kingdom brewing |
[[Syr]] Michael of [[York]], raised in the [[East Kingdom]], wrote the original article in the [[Knowne World Handbook]] on [[brewing]]. He has won East Kingdom brewing competitions several times with this recipe. This recipe is interesting because it doesn't involve a very long "working" time (many [[mead]]s can require a period of around 5 or 6 months before they are good for drinking). This short working time probably means that this mead isn't as [[period]] as it could be. |
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=== Ingredients === |
=== Ingredients === |
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Latest revision as of 17:25, 26 January 2006
Syr Michael of York, raised in the East Kingdom, wrote the original article in the Knowne World Handbook on brewing. He has won East Kingdom brewing competitions several times with this recipe. This recipe is interesting because it doesn't involve a very long "working" time (many meads can require a period of around 5 or 6 months before they are good for drinking). This short working time probably means that this mead isn't as period as it could be.
Ingredients
- 1 Gallon Water
- 2 1/2 lbs Honey
- 1 Lemon
- 1/2 tsp Nutmeg
- 1 pkg Ale or Champagne yeast (ferments quickly)
Instructions
- Boil the water and honey.
- Add the juice of the lemon and the nutmeg.
- Boil, skimming the foam that rises to the surface, until it stops foaming.
- Let cool to blood temperature, actually under 90 degrees F (~32 C), then pitch the yeast.
- Let it work two and a half weeks, bottle it and let it age two weeks.
WARNING: Make sure you put it in the refrigerator, as it can become explosive if left out after this.
Drink at your leisure!
