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June 23, 2009

mead.

3 little meads
blueberry agave
lavender orange blossom
ginger lime




transfer a few times.....

its getting clearer!...!

stay tuned for a special in-the-glass appearance!

2 comments:

Shaun Jones said...

Exciting. Recipe? We are brewing up some Hefeweizen this weekend, and Mead is next on the list. I'm thinking basil.

-Cousin Shaun

June 25, 2009 at 9:03 AM
Laura Bear said...

Oo would love to try your Basil rendition! Sounds refreshing!


Recipes -

Lavender Metheglin (1 Gal.)
- 3 lbs. Mesquite Honey
- ~2 Cups Lavender Flowers
- 1 tsp. Acid Blend
- Lavin Champagne Yeast
- 1 tsp. Yest Nutrient (1/2 tsp @ start, 1/4 tsp. @ 48 hours, 1/4 tsp. @ 1 week)

-Heat Honey & Water to 180F
-Skim off foam. Add 1/2 Lavender and cap pot with lid. Steep for 15 min. then put in cold water bath.
-Make tea with remaining lavender.
-Add all to 1 Gal. fermenter and dilute
-Once at 70-75 F add yeast slurry
-Transfer after 1 week, adding lavender tea (made from 3 cups lavender flowers).

Agave Orange Blossom Blueberry Mead

-2 lbs Orange Blossom Honey
-1 lb. Mesquite Honey
-~12 oz. Golden Agave Syrup
-~16 oz. 100% Blueberry Juice
-2 lbs. fresh blueberries (smash and add juice and some berry)
-1 tsp. yeast nutrient (staggered)
-1 tsp. Acid Blend
-Juice 2 limes
-Montequet Yeast
-Heat slightly to dissolve, no boil
-Honey. mix all together
goes wild <4 hours!

Ginger Mead

-2.5 lbs Mesquite Honey
-1 lbs. Orange Blossom
-4.5 oz Ginger root (grated)
-Juice 3 limes & zest of one
-Juice Lemon & zest
Lavin Champagne
-1 tsp. yeast nutrient - staggered
-1/2 tsp. acid
-boil together with 3oz Ginger for 10 min.
-Cool w/ lid. Add rest of Ginger at 5 and 15 min.

still have to try them, so stay tuned for yumminess report :)

June 27, 2009 at 2:20 PM

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