Melomel Honey Mead Recipes

HONEY MEAD

Honey Mead image

A drink almost as old as civilization. The name derives from the ancient words for honey. This recipe was used as early as 1818. Fermentation and standing time not included in preparation time. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Beverages

Time 1h15m

Yield 40 quarts

Number Of Ingredients 4

Ingredients

15 quarts honey
10 gallons water
7 1/2 ounces hops or 15 winemaker's compressed yeast cakes
1 quart brandy or 1 quart sherry wine

Steps:

Add honey to water and boil 45 minutes.
Add hops and boil 30 additional minutes (or if using yeast, cool to lukewarn and crumble yeast into it).
Let stand overnight.
Add brandy or sack and pour into a large crock or cask.
Cover with an oversized lid and let stand until fermentation is complete.
Cover tightly and seal.
Let stand a year; bottle.

Nutrition Facts : Calories 1139.2, Sodium 33, Carbohydrate 290.7, Fiber 0.7, Sugar 289.7, Protein 1.1

MELOMEL - HONEY MEAD

Melomel - Honey Mead image

Putting this here for safekeeping. From A Nation of Farmers by Sharon Astyk & Aaron Newton {highly recommend the book}. I plan on making when my raspberries come in and will update if necessary.

Provided by sugaree

Categories Beverages

Time P4DT15m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

1 cup fruit
1 cup honey, preferably local
4 -7 cups purified water

Steps:

Mix ingredients in a glass or ceramic bowl. Cover with layers of cheesecloth or a towel.
Put bowl in a warm place and stir once a day to incorporate yeast from the air.
Start tasting when the mixture gets bubbly.
When it is to your taste strain and refrigerate or strain bottle and age.
If aging put a balloon on top of bottle and regularly release when full of CO2.

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