Larry's meade

Yield: 5 gallons

Measure Ingredient
3 grams Water
5 pounds Honey
18 packs Earl Grey Tea
½ teaspoon Ground ginger
2 teaspoons Cinnamon
½ teaspoon Ground allspice
½ teaspoon Ground cloves
½ teaspoon Ground nutmeg
1 pack Champagne yeast

Steep tea in ½ gallon of the water. Remove bags after tea is at strength desired. Add to rest of water. Bring to a boil, add spices.

Remove from heat and stir in honey. Cover mixture and set aside to cool. This can take a long time. Make a yeast starter solution by boiling a cup of water and a tablespoon or two of honey. When cooled to about 85 degrees, add yeast. When meade mixture is cooled to at least 85 degrees, add started, Rack in the primary with a blow-by or fermentaion lock. Leave it in the primary at least 1 month. * Move to a secondary for another month. * then bottle.

* During this time, whenever sediment in the container becomes heavy, at least a quarter inch thick, filter the contents and rerack. Bottle when liquid is clear and golden.

Maintain at 75 degree range during fermentation.

Submitted By KATHRYN CONE On 11-11-95

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