Strawberry Rhubarb Mead Recipes
STRAWBERRY RHUBARB MEAD
Steps:
- From: [email protected] (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT Meads are not frightening things to make. Actually, they are deceptivly easy. The only thing to keep in mind is that EVERYTHING needs sterilizing. Wash out/off all the utensils, pots, tubing, spoons, bottles, and containers with a good sanitizer. B-Brite is a good commercial brand. The second rule of mead is that anything you wash with your sanitizer needs to be very well rinsed afterwards with fresh water (no one likes a case of the runs, if you know what i mean). Keeping in mind these two rules, the est is easy: Boil the honey with 1/2 of the water As the honey begins to foam, skim the surface with a fine mesh strainer until no more foam bubbles up. Make sure you get the bulk of this, but by no means be fanatical about it. You do have other things to do. Mash up the strawberrys and the rhubarb chuncks and put them in the bottom of your plastic brewing bucket. 4: Put the boiled honey in the bucket along with the other 1/2 gallon of water. Let this mixture cool, as the hot honey will surely kill the yeast. When the mix is cool (about 85 degrees or therebouts), add your yeast. PLEASE!!! In the name of all that is good and culinary! Please dont use bread yeast!!! This IS >>>NOT
Nutrition Facts : Calories 4188 calories, Fat 0.976 g, Carbohydrate 1129.6112 g, Cholesterol 0 mg, Fiber 11.4719998073578 g, Protein 8.424 g, SaturatedFat 0.25864 g, ServingSize 1 1 Serving (1833g), Sodium 73.31 mg, Sugar 1118.13920019264 g, TransFat 0.0439200000000001 g
RHUBARB MEAD
Untried by me ... but I would like to try it if someone makes it LOL! Taken from "Rhubarb: more than just pies".
Provided by Lennie
Categories Beverages
Time P24DT30m
Yield 6 bottles
Number Of Ingredients 6
Steps:
- I have not made this recipe, and I do not know what champagne yeast is-- I hope that anyone trying this recipe will be able to find it!
- Prepare yeast as instructed on package.
- Dissolve honey in water; squeeze juice from lemon and add to honey/water mixture.
- Stir in rhubarb.
- Combine this mixture with yeast and place in sterilized carboy (you got me, don't know what this is, either LOL).
- Let sit for 4 to 6 weeks in a dark place with even temperature.
- Rack to remove solids.
- Repeat if necessary.
- Bottle into sterilized wine bottles.
Nutrition Facts : Calories 2141.6, Fat 0.8, SaturatedFat 0.2, Sodium 80.2, Carbohydrate 577.2, Fiber 8.8, Sugar 560.8, Protein 5.5
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