It's okay if grown-ups want to use it too.
Any one who wants to visit me in my house can come in as long as you knock first. It fits even big grownups as long as they don't try to stand.
Being a simple recipe and observations on that most ancient and civilized of beverages... MEAD!
Herein offered, in hopes of leading un-beknighted and ignorant savages toward the light of true humanity... and brotherhood.
Bring 3 qts of water to a boil, along with the spices.
Simmer 15 minutes.
Add honey, stirring vigorously (or you'll have caramel on the bottom of the pot!)
Once the honey has fully dissolved, allow the water to barely simmer.
White scum will form, skim it, and continue skimming until no more rises.
Failure to do this completely will allow the yeast to act on the waxes and form turpines (which tastes like turpentine!) so make sure you get every last bit, no matter how small.
Never allow the mixture to come to a full boil, or the character of the honey will be destroyed.
Take pot off heat, cover, and leave overnight.
Next morning, when the liquid has cooled to room temperature, add the contents of 1 FULL packet of yeast.
(Failure to add the entire packet can lead to the incubation of inferior yeast strains which will ruin the flavor.)
Cover pot again.
12 to 24 hours later - you should have a wildly foaming mixture.
Siphon the mixture into the previously sterilized 1 gal. glass jug.
(Clorox solution is fine for this - rinse well!)
Loosely screw on lid so gasses can escape, or cover with four folded paper towels and rubber band, or fermentation lock.
Allow to ferment for 48 hours more, or until bubbling nearly ceases.
Siphon the liquid off the layer of dead yeast on the bottom of the jug, so none of the bottom layer gets into the mixture.
Clean the jug carefully, replace the liquid back in the jug, top off with clean water, reseal, and place in refrigerator overnight.
Next day -
Siphon into CLEAN, STERILIZED wine bottles or 2 liter soda bottles, and cap tightly.
Leave in refrigerator 3 to 5 days and enjoy!
WARNING: pressure will be forming in the bottles; avoid excessive handling.
Flavor will improve up to ten days, after that, you really need to drink it.
Note: The hangover produced by mead was considered by the Norse to be a punishment too sublime to inflict on the frail frame of a mortal.
This is probably due to insufficient skimming of the "white scum".
These instructions produce a lightly carbonated, mildly alcoholic metheglin (spiced mead) which was originally taught to me by Duke Cariadoc in 1974, (though he doesn't remember it - Good Stuff!)
It is intended to be prepared for revels, and consumed in large quantities (proviso you are over 21 and NOT driving!)
The hangover cure is available... for an exorbitant fee!
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(LtoR): THE MIGHTY MEAD TASTERS -- Ben (wine mgr. from 5 Pts.
Bottle Shop, Athens), Serge (president of the Athens Wine Society),
Dean, Kerri, Dallas, Lari, Christian (from Five and Ten Restaurant),
and Mike (owner of Athens' Basil Press and Porterhouse restaurants).
Photo by Owen Ogletree
Owen Ogletree (director of Brewtopia Events) gathered together some of his fellow beer and wine enthusiasts on 30 April 2003 at Athens' Wild Wing Cafe to sample and comment on several mixed styles of Meads from the United States.
This sampling was done as a blind tasting where no one was aware of the names of the Meads being served.
Meads were commented upon, and the tasters attempted to assign 1st, 2nd, 3rd, and HM to the Meads, according to Beer Judge Certification Program (BJCP) Mead style guidelines.
Drop Owen an email to share your comments and opinions.
FIRST HONORABLE MENTION
Aroma: Fruit, berry, and honey.
There is a mild, subtle, cherry-like character.
Appearance: Glowing red -- clear with ruby hints.
Flavor: Sweetness is very nice.
Alcohol and berry flavors are up front.
There are also notes of vanilla.
This is a delicious and elegant Mead.
SECOND HONORABLE MENTION
Aroma: Sweet raspberries and alcohol.
Slightly perfumy with aromas of soda pop.
Appearance: Light pink color with a clear/brilliant appearance.
This Mead is slightly tart with some earthy/cellar notes that are quite interesting.
The berry tartness is pleasant.
Body is perhaps a bit thin -- a touch more fruit and honey would be appealing.
Overall, a very fruity, refreshing, dry Melomel.
Sky River Dry Mead
Aroma: Nice aroma of citrus and lemon.
Appearance: Very pale with a light straw color and hint of tiny bubbles.
Flavor: Citrus notes up front with honey flavors at the finish.
Apple-like undertones are pleasant with honey flavors being dominant.
Tastes semi-sweet rather than very dry.
Aroma: Hints of plastic and phenol.
Smells of something that is a bit burnt.
Appearance: Almost clear and very light in color.
Flavor: Honey flavors impaired somewhat by phenols (band-aid).
There is a nice mouthfeel and a semi-sweet flavor.
This has a good, almost cotton candy/sugar quality to the flavor.
Sky River Sweet Mead
Aroma: Nice honey with hints of spice.
Hints of herbal/grassy aromas.
Appearance: Light straw color that is very clear.
Flavor: Sweet with an alcohol warmness.
There are also citrus notes.
This is a clean, tasty dessert wine that is very pleasant, but not very complex.
Aroma: Butter, sherry, cinnamon, muscat grapes, madeira, honey.
Appearance: Clear with a medium/dark gold color.
Flavor: Short flavor of herbal, sherry quality.
There is very little finish.
This could be an old bottle because it also has hints of paper and vermouth.
Aroma: Wild grapes with cellar/earthy hints.
Appearance: Clear with a pretty yellow/straw color and nice glow.
Flavor: Very dry with a tart character.
The peach flavors are hidden in the deep background.
This would be a fine Melomel if it had more fresh peach flavor and a bit more body and sweetness.
Life Force Marionberry Mead
Aroma: Candy, sugar, and apples.
Smells a bit artificial.
Appearance: Deep red with a dark cranberry/garnet color.
Flavor: Spicy berry with hints of cherry pits, almond, and amaretto.
Not extremely sweet -- a bit light in body and sweetness.
Almost a bit bitter.
A very interesting Mead.
Desi's Wildflower Sparkling Mead
Aroma: Interesting aromas of anise, honey, carbon dioxide, and bananas.
Appearance: Light golden in color.
Carbonation is perfect.
Flavor: Very dry with sherry hints.
Interesting flavors of spices.
This has a light, fun flavor and would be a great aperitif.
Not very astringent -- the sparkling character provides a good balance.
A bit dry and bitter.
Mead Harbor Captain's Reserve
Aroma: Spicy, apple strudel character.
Smells of fruit, dough, and applesauce.
Clear in color and very fizzy.
This is not supposed to be a sparkling Mead (we thought).
Flavor: Cotton candy, medicinal, toasty, applesauce hints.
Very dry from secondary fermentation in the bottle.
Life Force Mead
Aroma: Moderate honey aroma that is nice.
There are hints of phenols, however.
Rubber/plastic notes in aroma.
Appearance: Hint of haze with a nice, light golden color.
Flavor: Nutty with a sweet, big mouthfeel.
Unfortunately there are also undertones of rubber, plastic, and medicine.
Alcohol warmth is good.
I brought a a Torte. It is to die for..mm mm flaky, moist full of flavor.
4 servings plus leftovers
4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
Yield: 2 (9-inch) pie crusts
Something about me...
I love art of all sorts. I'm married for the 3rd time(last one), 3 wonderful
children from my first marriage. I'm Jersey born, Pennsylvania raised. I love old
monster movies, Jane Austen, Poe and Hemingway. I am an old soul Ive been told.
Gawd I feel like I'm at a dating service...um icky...Like me or Leave me...LOL..
I Love Corvids...
OK enough of that..icky spit spit...emily wanna go roll down the hill?
From the looks of things, a batch of Joe’s Ancient Orange Mead (as well as a batch of Brock’s Ancient Orange Cyser) is ready!
It’s nice and clear and even the oranges have sunk to the bottom.
I’m letting them settle for a day before I siphon them out and bottle them up.
Mead, on the left, the cyser (effectively identical, but made with slightly less honey, and apple cider, instead of water) at right.
...me? male [duh], single father of three, and to 4-month-old sheltie pup, kenny! son still lives with me, girls are on their own.
"Sheldon" is a MY HERO..
because he has accepted what was given to him, strong beyond his years, and a good honest soul.
My Hero is 25 yrs old, lying in a hospital bed in Canada
in dire pain.
lists for prayers.
Renee (Lovey) I love you dear friend..
Kiss "Sheldon" on his forehead for me..tell him he is,
Hug Jacquie for me..Hug one another.