Difference between revisions of "Basic Mead"
RealRecipes (talk | contribs) m (Text replace - "Category:Maldivian Beverages" to "Category:Maldivian cuisine Category:Beverage recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 sachet [[sherry]] type [[yeast]] | * 1 sachet [[sherry]] type [[yeast]] | ||
| − | == | + | == Procedures == |
# In advance, prepare the [[yeast]] starter to activate the [[yeast]]. | # In advance, prepare the [[yeast]] starter to activate the [[yeast]]. | ||
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# You do not have to use one type of [[Honey]]. when you expiriment with different type trough one another, the taste of the [[mead]] will be different. | # You do not have to use one type of [[Honey]]. when you expiriment with different type trough one another, the taste of the [[mead]] will be different. | ||
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[[Category:Maldivian cuisine]] | [[Category:Maldivian cuisine]] | ||
| − | [[Category:Beverage | + | [[Category:Maldivian cuisine]] |
| + | [[Category:Beverage Recipes]] | ||
[[Category:Beverage Recipes]] | [[Category:Beverage Recipes]] | ||
[[Category:Sherry Recipes]] | [[Category:Sherry Recipes]] | ||
[[Category:Yeast Recipes]] | [[Category:Yeast Recipes]] | ||
[[Category:Mead Recipes]] | [[Category:Mead Recipes]] | ||
Latest revision as of 07:11, 14 July 2012
Description
Ingredients
- 1,36 kilo Honey for a dry mead or
- 1,8 kilo Honey for a medium sweet mead or
- 2,25 kilo Honey for a sweet meat
- 0,5 teaspoon tanine or one cup of cold tea
- 2 teaspoons citric accid
- 1,5 teaspoon yeast nutrient or 2 nutrient tablets
- 1 sachet sherry type yeast
Procedures
- In advance, prepare the yeast starter to activate the yeast.
- Place the Honey in the initial fermentation vessel or bucket and make up to 4,5 liters with hot water. Stir well with a wooden or plastic spoon until the Honey is dissolved. Cool down to 21° C and add the tanin, nutrient and accid. Stir well to dissolve. When properly dissolved, add the activated yeast. Cover closely.
- After seven days, rack into a demijohn. topping up to the shoulder with cooled, boiled water if necessary. Fit a bung and airlock and set aside in a warm place to ferment to completion. Rack from the lees in due course when the mead falls star-bright.
- You do not have to use one type of Honey. when you expiriment with different type trough one another, the taste of the mead will be different.
