HOT MEAD
_**Miód Pitny na Ciepł**_ Mead-fermented honey-is a Polish drink that goes back to the Middle Ages. In Polish sagas and epics, warriors drink mead before battles. Even now it has an indefinable, and probably undeserved, reputation as a healthier form of alcohol. In Poland you can buy bottled mead, the making of which grows more sophisticated every year. At a dinner organized in Warsaw not long ago by Slow Food Polska-the Polish branch of the international Slow Food movement-Anne was served several extraordinary organic meads, each made by a slightly different method. The company that produces them, Pasieka Jaros, has been researching and experimenting with ancient methods of mead production for more than thirty years. This recipe is something slightly different: It's a hot form of Honey and Ginger SpicedVodka, which you can make at home. Serve this as a winter cocktail-or after a day spent cross-country skiing-and drink it in front of a roaring fire.
Provided by Anne Applebaum
Yield Serves 4 to 6 (makes about 20 oz/600 ml)
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring the honey and water to a boil, skimming any foam from the surface. Add the cloves, cinnamon sticks, vanilla bean pod, and orange rind, return to a boil, and remove from the heat. Let sit for 1 or 2 minutes, then bring to a boil again. Remove from the heat, cover, and set aside for at least 30 minutes to steep. Strain through a fine-mesh strainer or a regular strainer lined with a coffee filter or cheesecloth, and again bring to a boil. Pour in the vodka. Stir well and serve piping hot.
MULLED MEAD
Mulled mead or cider with a splash of brandy is a real festive treat, a warming alternative to mulled wine with cinnamon, ginger and citrus notes
Provided by Miriam Nice
Categories Drink
Time 15m
Yield makes around 1 litre
Number Of Ingredients 7
Steps:
- Pour the mead (or cider) into a saucepan and add the brandy, apple juice, lemon peel, cloves, cinnamon stick and ginger. Gently warm through until simmering then remove the spices and lemon zest with tongs or strain through a sieve before serving.
Nutrition Facts : Calories 65 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.1 grams fiber, Protein 0.1 grams protein
BASIC MEAD
The mead you make with this recipe will reflect the qualities of the honey you use. Consult our guide to mead and consider using a first-rate varietal honey. Because mead is fairly high in alcohol (10- to 12-percent by volume), I recommend 12-ouncebottles over 22-ounce ones.
Categories Wine Alcoholic Cocktail Party Poker/Game Night Honey Party Drink
Yield Makes about five gallons, which should fill 53 twelve-ounce bottles.
Number Of Ingredients 3
Steps:
- Note on equipment:
- Making mead requires essentially the same basic kit necessary to brew beer at home: primary and secondary plastic-bucket fermenters with air locks and spigots, transfer hosing, a bottle-filler tube, heavy bottles, bottle caps, bottle capper, and a bottle brush and washer. You should be able to find these items for approximately $70 total (excluding the bottles) through a home-brewing supplier, such as The Home Brewery. Bottles cost from $6 to $20 per dozen, depending on style. You might instead buy a couple of cases of beer in returnable bottles, drink the beer, and - after sanitizing them! - reuse those bottles, for the cost of the deposit.
- All your equipment must be sanitized or sterilized before use. Ordinary unscented household bleach does the job fine. Put all the equipment (including the lid and stirring spoons) into the fermentation bucket, fill with water, and add 2 teaspoons of unscented bleach. Let it sit for 30 minutes. Drain the water through the spigot, rinse everything in hot water, and allow to air-dry.
- Bring the 4 1/2 gallons of water to a boil. Well water, by the way, should be avoided because of potentially high levels of strong tasting minerals like iron. Boiling should remove harsh chlorine from municipal tap water. If you don't own a pot large enough to hold five gallons of water, boil as much as possible. You will add the remaining water to the fermenter later.
- Once the water reaches a boil, remove it from the heat and stir in all of the honey. Do not boil the honey, as it reduces the aromatic quality of the finished mead.
- While the honey dissolves in the water, put a cup of lukewarm (90 to 100°F) water into a clean bowl. Sprinkle in the yeast and cover the bowl with plastic wrap. When the honey has been fully dissolved in the water and the pot is cool to the touch (not over 80°F), pour the honey-water into the fermentation bucket and stir in the yeast mixture. Note: Cooling the honey-water should take about half an hour. This process can be accelerated with a so-called sink bath, that is, repeatedly immersing the pot in cold water in a sink or basin.
- If you have not already added the full 4 1/2 gallons of water, top it off with the balance in bottled water (or tap water if you're confident of its quality).
- Seal the bucket and allow the mixture to ferment for two weeks to one month. The progress of fermentation can judged by monitoring the carbon-dioxide bubbles escaping from the air lock: When they drop to one bubble every sixty seconds, fermentation has nearly concluded. Note that is only an issue during this primary fermentation; secondary fermentation has more to do with aging and mellowing and hence is more flexible. When primary fermentation has subsided, siphon the mead over to your secondary fermentation bucket and seal it. Allow one to four months aging time. Do not open the fermenter, as this risks contaminating the mead.
- When you decide it has matured enough (and the mead has cleared), you will want to siphon it into sterilized bottles and cap them. Follow the same procedure as you would for home-brewed beer. My book Beer for Dummies has a detailed guide in its Chapter Ten, or consult the web site of the American Homebrewers Association.
- Keep in mind that this is a recipe for still (i.e., non-carbonated) mead.
- Mead typically improves with age, so the longer you can wait to open the bottles, the better.
HOT MULLED WINE
This recipe of my grandmother's is always a hit at a get-together, especially on those cold, blustery days. I usually keep it warm in a slow cooker. You can use claret or Burgundy.
Provided by Jess
Categories Drinks Recipes Mulled Wine Recipes
Time 20m
Yield 9
Number Of Ingredients 7
Steps:
- Stir water and sugar together in a saucepan until sugar dissolves. Add lemon, cloves, and cinnamon stick; bring mixture to a boil and cook until flavors combine, about 10 minutes. Strain and return water mixture to the saucepan; discard lemon, cloves, and cinnamon stick.
- Stir claret wine into water mixture; heat until hot but not boiling, 5 to 10 minutes. Serve flecked with nutmeg.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 13.5 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 10.4 mg, Sugar 12.3 g
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Author Nicholas GarciaPublished 2015-04-10Estimated Reading Time 7 mins
- Joe Mattioli’s Ancient Orange and Spice Mead. Ah, what better way to start off this list than with a mead made for the holidays? This mead recipe calls for the use of all of your wintry favorites, like cinnamon, clove, and nutmeg.
- Sir Michael of York Mead. Advertising. This mead has the distinction of being created by an expert in the brewing industry, so it’s a safe bet that you’ll like it.
- Cyser Apple Mead. This recipe notes that “cyser” is a combination of honey and apple cider, which to me sounds like a match made in heaven. And, ironically enough, this just happens to be a drink that was supremely popular during Biblical times.
- Elderberry Mead. Elderberries are thought to have powerful medical effects, and have been known to be used in a variety of homemade cold and flu remedies.
- Cherry Mead. We add cherries and cherry flavor to countless other beverages, so why not mead? What’s great about this particular brew is that the ingredients required to make it are inexpensive and easily attainable.
- Vanilla Bean Chamomile Mead. Vanilla lattes are incredibly popular amongst coffee lovers. If the flavor works so wonderfully with espresso, why not add it to mead?
- Fire Mead. Advertising. As the name would suggest, this mead is brewed using a variety of spicy, tongue-tingling ingredients. If you’re a fan of foods that make your mouth burn, then this might be the alcoholic beverage for you, as it incorporates chili peppers to provide a nice kick.
- Classic Mead. I’ve listed a bunch of fanciful and flavorful mead recipes, but what if you just want to make some of the original, basic stuff? Don’t worry, I haven’t forgot about that!
- Blackberry Mead. According to the author of this recipe, blackberry mead is the perfect beverage to brew during the summer. This is mainly because summer is, depending on where you live, the season when you’ll be able to go out and pick your own blackberries.
- Maple Mead. What happens when a mead-lover finds a bottle of maple syrup in their cupboards? They use it to create an entirely new kind of mead of course!
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