New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Irish mead?




Reply
 
LinkBack Thread Tools Display Modes
Old 12-31-2008, 07:41 PM   #1
BrewinJack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Upstairs
Posts: 630
Liked 3 Times on 3 Posts

Default Irish mead?

the world over there are no more proclaimed skilled meade makers then the Irish. Many of the recipes are kept absolutly secrate... I am looking for a real irish recipe for meade. From my research it is a mild meade, containing Alfalfa honey or other brands of wild flower honey but nothing as special as Tuballow or Sumac. Also it seems genrally expected that they contain fresh ginger or use fresh crushed wild black berrys to boost abv, fermented with a stong ale yeast... I dont know any of the exact recipes, but i will keep researching and i hoped for some of you guys aid. Thanks.

Cheers



__________________
Twin Ogre's Brewing Co.

"I wish i could give all my genrals a bottle of what he's drinking..." Honest Abe

"On the 8th day God created Bars"

Primary:
Ginger mead (3 Gal)
Edworts Apfelwine (5Gal)
Australian Lager (5gal)

Secondary:
Operation "Black Gold" (High ABV) (5 Gal)

Bottled:
Carmel Stout
Stright Juice Cider
Apple/Blue berry/ale

Last edited by BrewinJack; 01-01-2009 at 12:30 AM.
BrewinJack is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2008, 11:46 PM   #2
BrewinJack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Upstairs
Posts: 630
Liked 3 Times on 3 Posts

Default

Update:

Found a triditional old time welsh recipe for meade which might be a bit tough to duplicate

*4 gal water

*4kg honey (mixed clover and wild flower) (roughly 9lbs)

to this point the recipe seems completely understandable until here

*17 ounces of raisens... (this seems like alot)

* A pound or so of dried oak leaves (this is understandable and i assum oak leave tea would sufice in approite quanity)

* a single large ginger root, bruised (i assume its bruised to allow better movement of the ginger flavor, and that a simple ginger tea would work well for this in the approite quanity)

* strong ale froth, or wine froth (the poster of this recipe adds here that one can use yeast here instead of useing ale or wine krusen... then sugest the use of champagne yeast... which is understandable)

... heres where its funny... the recipe given sugest the use of yeast neutirents, and the author claims it part of the original recipe... as far as i know bottled yeast neutriants are a rather recent invention and the older brew recipes added herbs and plants to the must in order to boost nutrients...(in this case that would be the oak leaves and rasins)


supposed to make a dry yet tasty mead which has hints of the oak leaves and depending on yeast can have a profile close to that of a very lighty hopped ale with a syrup like consistancy... or closer up to a rather dry wine like profile with a bitter woody finnish and a crips after taste, still syrupy, if an agressive wine yeast is used.... Anybody see any flaws in this???



A bearly described Scottish meade recipe

Take 10 gallons of water and 2 gallons of strained honey, with two or three ounces of bruised white Jamaica ginger root, and 2 lemons cut in slices(for authentic meade use rose hipps). Mix all together and boil for half an hour, carefully skimming all the time. Add 2 ounces of hops (hop lightly, to a consistancy prefered) five minutes after the boiling commences. When partially cool put in a cask to ferment. In about three weeks it will be ready to bottle.


A triditional Irish Meade recipe dated 1640, said to be passed down for centuries...suposedly

*Fresh clean water

*2-3 pounds honey per gallon water, type sugested was a mix of clover and wild flower at a ratio of 2 clover to 1 wildflower

*1 cup rose hips per 3 gallon of water, less if a less tart flavor is desired

* 1 pound dried then steeped Oak or Maple leaves, depending on desired profile Maple will be sweeter, oak will give a bitter hop like taste, per 3 gallon

* 1 bruised ginger root per 3 gallons of water

* 1 pinch salt (this is for state purpose of buffering, only 1 pinch no matter how much water)<----(I think this is a shame)

* 12 apple peels, or ale froth (or modern dry or wet ale yeast)


Bring to light boil, steep leaves, rose hips, and ginger. Let steep one hour. Remove solids from boil then reduce heat and slowly dissolve honey. After all honey is completely dissolved. After completely dissolved bring back to light boil for another 10 minutes. Then remove from burner and cool. After cool add in apple peels (or yeast) should start to ferment with in 3-5 days. Fermentation should last 5-8 weeks. After fermentation is complete store in oak or ash cask, for at least 3-6 months. After 3-6 months remove from cask and bottle. (this mead is still)<--------- (could you carb it with priming sugar after 6 months in an ageing cask???)

Profile should be ale like with a syrupy like consitancy, thicker then beer, mild (between dry and sweet), and final ABV 9-12%



__________________
Twin Ogre's Brewing Co.

"I wish i could give all my genrals a bottle of what he's drinking..." Honest Abe

"On the 8th day God created Bars"

Primary:
Ginger mead (3 Gal)
Edworts Apfelwine (5Gal)
Australian Lager (5gal)

Secondary:
Operation "Black Gold" (High ABV) (5 Gal)

Bottled:
Carmel Stout
Stright Juice Cider
Apple/Blue berry/ale

Last edited by BrewinJack; 01-01-2009 at 12:28 AM.
BrewinJack is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2008, 11:53 PM   #3
Dude
Will work for beer
Feedback Score: 0 reviews
 
Dude's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Knob Noster, Missouri
Posts: 8,843
Liked 33 Times on 25 Posts
Likes Given: 5

Default

The dried oak leaves sound really intriguing. It makes me think of fall--and how the leaves smell. It would be nice in a mead.

__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com
Dude is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2009, 01:26 AM   #4
BrewinJack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Upstairs
Posts: 630
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by Dude View Post
The dried oak leaves sound really intriguing. It makes me think of fall--and how the leaves smell. It would be nice in a mead.
Thats what i thought of and it seems to be a common ingridant in most celtic trditional meade's as a bittering agent rather then hops...

Cheers
__________________
Twin Ogre's Brewing Co.

"I wish i could give all my genrals a bottle of what he's drinking..." Honest Abe

"On the 8th day God created Bars"

Primary:
Ginger mead (3 Gal)
Edworts Apfelwine (5Gal)
Australian Lager (5gal)

Secondary:
Operation "Black Gold" (High ABV) (5 Gal)

Bottled:
Carmel Stout
Stright Juice Cider
Apple/Blue berry/ale
BrewinJack is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2009, 09:58 PM   #5
BrewinJack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Upstairs
Posts: 630
Liked 3 Times on 3 Posts

Default

So i brewed my meade today, nothing as elaborate as those above... went for the irish style useing fresh ginger but differed buy just useing clover honey instead of a mix of the two and used an oak tea instead of oak leaves... the must smelled amazing... i wanted it to be done right then and there... but im waiting until next new years to open it, and i will ring in 2010 with it... perhaps another year will have passed and thing will have changed and i will remember what the situation was when i brewed it... maybe ill laugh... maybe ill look fondly back... who knows..

Cheers, and happy new year

__________________
Twin Ogre's Brewing Co.

"I wish i could give all my genrals a bottle of what he's drinking..." Honest Abe

"On the 8th day God created Bars"

Primary:
Ginger mead (3 Gal)
Edworts Apfelwine (5Gal)
Australian Lager (5gal)

Secondary:
Operation "Black Gold" (High ABV) (5 Gal)

Bottled:
Carmel Stout
Stright Juice Cider
Apple/Blue berry/ale
BrewinJack is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2011, 03:09 PM   #6
Jenks829
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Horsham, Pa
Posts: 196
Liked 1 Times on 1 Posts
Likes Given: 8

Default

Any update on this? How did it taste?

__________________

On Deck: This will be the summer of wheat beer experiments!

Primary: Pomegranate Wheat, Apricot Wheat, Wine Beer

Secondary: 2012 Washington State Merlot, 2012 Italian Carmenere, 2012 Italian Montepulciano, 2012 Italian Barolo, 2012 Central Valley Viognier

Aging in bottle: 2010 Washington State Merlot, 2010 California Cabernet Sauvignon, 2011 Washington State Cabernet Sauvignon

Drinking:

Jenks829 is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2011, 03:51 PM   #7
Atek
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Boise, Idaho
Posts: 413
Liked 18 Times on 16 Posts
Likes Given: 83

Default

Second that update request :-)

__________________

"Gaurd your honor, let your reputation fall where it will, and out live the bastards."

Atek is offline
 
Reply With Quote Quick reply to this message
Old 03-10-2011, 05:41 AM   #8
LexxTalon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Tampa Bay, FL
Posts: 53
Default

So check this out. Here is a copy of a 17th century recipe book titled:

The
CLOSET
Of The Eminently Learned
Sir Kenelm Digby, kc.
opened:
Whereby is DISCOVERED
Several Ways For Making of
Metheglin, Sider, Cherry-Wine, &c.
Together With Excellent Directions for
COOKERY
as also for
Preserving, Conserving, Candying, &c.
Published by His Son's Consent
London. 1669.

http://www.gutenberg.org/files/16441/16441-h/16441-h.htm

__________________

Here’s to a long life and a merry one...
A quick death and an easy one...
A pretty girl and an honest one...
A cold pint and another one!

LexxTalon is offline
 
Reply With Quote Quick reply to this message
Old 03-10-2011, 05:42 AM   #9
LexxTalon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Tampa Bay, FL
Posts: 53
Default

Here is a mead recipe from it:

"To every quart of Honey, take four quarts of water. Put your water in a clean Kettle over the fire, and with a stick take the just measure, how high the water cometh, making a notch, where the superficies toucheth the stick. As soon as the water is warm, put in your Honey, and let it boil, skimming it always, till it be very clean; Then put to every Gallon of water, one pound of the best Blew-raisins of the Sun, first clean picked from the stalks, and clean washed. Let them remain in the boiling Liquor, till they be throughly swollen and soft; Then take them out, and put them into a Hair-bag, and strain all the juice and pulp and substance from them in an Apothecaries Press; which put back into your liquor, and let it boil, till it be consumed just to the notch you took at first, for the measure of your water alone. Then let your Liquor run through a Hair-strainer into an empty Woodden-fat, which must stand endwise, with the head of the upper-end out; and there let it remain till the next day, that the liquor be quite cold. Then Tun it up into a good Barrel, not filled quite full, but within three or four fingers breadth; (where Sack hath been, is the best) and let the bung remain open for six weeks with a double bolter-cloth lying upon it, to keep out any foulness from falling in. Then stop it up close, and drink not of it till after nine months.

This Meathe is singularly good for a Consumption, Stone, Gravel, Weak-sight, and many more things. A Chief Burgomaster of Antwerpe, used for many years to drink no other drink but this; at Meals and all times, even for pledging of healths. And though He were an old man, he was of an extraordinary vigor every way, and had every year a Child, had always a great appetite, and good digestion; and yet was not fat."

__________________

Here’s to a long life and a merry one...
A quick death and an easy one...
A pretty girl and an honest one...
A cold pint and another one!

LexxTalon is offline
 
Reply With Quote Quick reply to this message
Old 03-10-2011, 10:27 PM   #10
edmanster
Whats Under Your Kilt
Feedback Score: 0 reviews
 
edmanster's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Taylorsville, Utah
Posts: 1,674
Liked 70 Times on 57 Posts
Likes Given: 45

Default

Quote:
Originally Posted by BrewinJack

... heres where its funny... the recipe given sugest the use of yeast neutirents, and the author claims it part of the original recipe... as far as i know bottled yeast neutriants are a rather recent invention and the older brew recipes added herbs and plants to the must in order to boost nutrients...(in this case that would be the oak leaves and rasins)
They where probably suggesting dead yeast cells because they will cannibalize and that is basically nutrient.. I use raisins in mine all the time also and you know the yeast love them because they completely cover them and sometimes you can't tell what they are..


__________________
Quote:
Originally Posted by cadarnell
'how will i explain this to my kids' ... if i have to ask that, then i think my kids are in trouble ... just my 2 cents ... HAVE A BEER !!!
Father of 4 girls

Suffers from Zymocenosilicaphobia
edmanster is online now
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottling mead - Caps vs Corking mead - either method superior? WinsomeLass Mead Forum 29 05-23-2013 07:22 PM
Garlic Mead or Sage Mead? Matrix4b Mead Forum 12 11-04-2010 04:04 PM
Mead newbie question: how to make a bottle conditioned, sweet, sparkling mead? weirdboy Mead Forum 36 05-28-2010 06:24 AM
Mead, mead, good for your heart... Parker36 Commercial Brew Discussion 8 03-02-2010 06:13 PM
Irish Red, more like Irish Black! hollowdp Recipes/Ingredients 4 01-22-2009 04:45 AM