TheLastWithPaganBlood
Nordman
So, anyone has some really good mead recepees (how the fuck do you spell that, recept? I know there's an I in there somwhere but I'm too drunk) to share with the rest of the board?
Well, then, are you sure you need more alcohol?? There's a bezillion recipes on the web. Here are some of the sites i like:So, anyone has some really good mead recepees (how the fuck do you spell that, recept? I know there's an I in there somwhere but I'm too drunk) to share with the rest of the board?
Well, then, are you sure you need more alcohol?? There's a bezillion recipes on the web. Here are some of the sites i like:
This is a plain and basic mead, but it makes a large quantity. Not space-saving, and maybe not great if you don't know if you're going to like mead in the first place.
BASIC MEAD Recipe at Epicurious.com
I included this link because of the short mead - it's for when you're in a hurry and don't have time to wait for things to ferment forever. The maple mead is very sweet, but it's good anyhow, not to mention it's a small quantity recipe so it saves on space. You can litterally make it under your bed! Good for a beginner. The other recipes are good too:
Mead Recipes
Mead that contains fruit is called melomel. Elderberries and pomegranate makes good melomel. Metheglin is mead containing spices. I am not a fan of most of these varieties, but ginger and cloves are OK.
Anyhow, you really should ask Runesinger. She is so good at making this stuff!
So, anyone has some really good mead recepees (how the fuck do you spell that, recept? I know there's an I in there somwhere but I'm too drunk) to share with the rest of the board?
I can, at least partially. Honey is already a liguid (don't need to spend extra time txtracting the liquid from another fruit), it's easier to ferment and still keep a good taste than most other natural sugars. They did not have some of the other liquid types of sugar, like maple syrup, sugar cane syrup, molasses and corn syrup at the time/in Scandianvia.
Mainly, though, I believe mead came into the culture by way of the religion. In almost all Indo-European religions, there is a holy drink made with honey. As the religious rituals would have entailed the use of this holy drink both for drink and sacrifice, and as the religion spread, the mead spread with it. So the use of honey to make alcohol may not seem the best way to do so in Scandinavian terms, but if the religion originated in India or Anatolia or on the steppes, then it may have been one of the few sources of natural sugar available when the first rites were performed and then it spread from there.
If you're interested in how to make it, you should ask Runesinger about mead. She's the highest authority on meadmaking that I know. Her stuff is gooooooooooooooooooooooooooooooooooooooooooooooooooooooooooood.
As far as yeast, I have use Cote des Blancs if I want a mead that is not so strong, but mostly I use Champagne yeast to make really @$$-kicking mead!
Runsinger