Syr Michael of York Mead: Difference between revisions
From Cunnan
Jump to navigationJump to search
No edit summary |
m (more wikification) |
||
| Line 1: | Line 1: | ||
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 competitons several times with this recipe. This recipe is interesting because it doesn't involve a very long "working" time (many |
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 competitons 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. |
||
=== Ingredients: === |
=== Ingredients: === |
||
| Line 15: | Line 15: | ||
# Let it work two and a half weeks, bottle it and let it age two weeks. |
# 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.'' |
''WARNING: Make sure you put it in the refrigerator, as it can become [[glass grenades|explosive]] if left out after this.'' |
||
Drink at your leisure! |
Drink at your leisure! |
||
Revision as of 06:30, 6 August 2003
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 competitons 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!
