I'm thinking about making a batch of mead for Christmas 2010. After a quick google I came across the recipe below. I'll upsize the quantities to make a five gallon batch, and obviously ferment it and age it over a year or so rather than one night.
I have a packet of Safale ale yeast to use in place of the bread yeast as well.
http://www.eastbournecousins.com/recipes.htm
Thoughts?
I have a packet of Safale ale yeast to use in place of the bread yeast as well.
www.eastbournecousins.com said:Ingredients:
8 quarts water
2 pounds honey
1 lemon
1 pint pale ale
¼ teaspoon bread yeast
a few raisins
a little sugar
Mode:
Bring water to boil in large preserving pan. Dissolve honey in it. Peel lemon thinly, remove pith, slice fruit, take away pips, put slices and rind into a pan. Turn off heat, leave till almost cold. Add ale and yeast dissolved in a little tepid water. Leave to stand overnight. Strain mead into bottles adding two washed raisins or sultanas to each bottle with a teaspoon of sugar. It is easiest to use bottles with screw tops, but if you use corks tie them down securely or they will eventually pop out after a day in a warm room; store in a cool dark place for a week.
There is usually a little sediment at the bottom of the bottles, so they should be handled carefully when you pour out the mead.
The recipe is very simple. It can be used immediately, but it takes a few days for the sparkle to develop.
http://www.eastbournecousins.com/recipes.htm
Thoughts?