Mead Recipe
The following basic recipe will provide you with a working mead recipe that you can develop to become you most valuable resource and jumping off point. As you gain experience in mead-making, you will naturally make adjustments according to the taste and performance of the mead. Amounts listed here are approximate and intended as guidelines. Remember to keep notes for each batch you make.
The Basic Building Blocks
•Honey: 0.25 - 0.4 kg per litre of water. The amount of honey you use will vary according to the style and strength of mead you are making.
•Water: Good water (spring or bottled) to make up the total amount of the recipe
•Yeast: One packet of wine or ale yeast per 5 to 20 litres of mead.
Using these three basic ingredients will enable you to make show mead. Show mead, made from these three ingredients only is eligible for competition entry. Starting from a base of show mead, you can tinker with additives and adjuncts. Additives affect the working of the fermentation process, while adjuncts affect the taste, colour, or character of the final product. Technically, any time you add an adjunct, you have a mead variation rather than a straight mead.
Remember, honey is the primary ingredient in mead and should never be used as an afterthought or a mere flavouring. Variations should be built on a solid foundation of good mead-making. Use fruits or herbs only to enhance and complement the honey. Keep your priorities straight and consider honey first.
Additives
1. Yeast Nutrient or Energiser: equivalent of 1 teaspoon per 5 litres.
Honey, particularly when diluted, lacks sufficient nutrients to maintain healthy yeast activity. This problem is further exacerbated by boiling the must. Feed the yeast beasties so they can maintain sufficient energy for the long haul.
Alternative sources (per 5 litres): Raisins (handful); Bee pollen (1-5 tablespoons); Crushed bee larvae.
2. Acid: equivalent of 1 teaspoon per 5 litres
Alternative sources: Juice and (one) peel of any citrus fruit; Other fruit juice, pulp, skins
3. Tannin: equivalent of 1/4 teaspoons per 5 litres.
Alternative sources: Brewed black tea (1-2 tablespoons); Cream of tartar; Leaves, stems, and bark; grape skins
Note: exact amounts of alternative additives will vary with the recipe and personal preference. Use the "equivalent" amounts as a rough guide, remembering that those amounts represent concentrated amounts, and that amounts are per 5 litres.
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