Hey guys one of my friends that are a littel into this just sent me a recipe and i was wondering how good it is ?
i know it would be too much to ask to ask you to make it
but from the looks of it how would you think it is ?`And i am sorry but the Recipe is not so good in English that's why i am gonna post it in Danish aswell
12 kg honey
100 g baker's yeast x)
20 g chalk
250g raisins
100 g of hops
10 g of nutrient salt (sec. ammoniumfosfat)
20 g rosemary
1 letter enzyme fining
8 g of thyme
70 g tartaric acid
3g white carnation
1 kg maltextrakt
6 g allspice
1. Today:
6 kg honey boil 1 hour in 6 liters of water containing 10 g of chalk. Skimmed
removed 100 g of hops boil for 3 liters of water for 20 minutes.
All other spices in gauze bag boil in 2 liters of water for 10 minutes.
Boil raisins in 2 liters of water for 10 minutes. The boiled honey and hop -
and spice filtrate cooled (f.eks.i clean plastic container). When
temperature is approx. 30 degrees, add baker's yeast (or vingær)
nutrient salt and enzyme clarification.
3 to 5 days later:
6 kg honey boil 1 hour in 6 liters of water containing 10 g of chalk. Skimmed
removed. Maltextrakt provides a brief rehash of 2 liters of water (perhaps by
honey water). After cooling (30 degrees) are added in
plastic container.
When the stormy fermentation after a few days has slowed poured into gærblandingen
glass balloon, possibly. under filled with boiled cooled water and gærrør affixed.
Placed in a room at 22 degrees.
After 2 to 4 months omstikkes 1 time after 6 months omstikkes 2 time.
Later omstikkes after 1 year.
Part of the honey are advantageously replaced by the corresponding
amount of honey in 2 4 old pollen panels (not moldy).
Once fermentation is complete, add after racking 1 letter
sulfur powder or 4 grams kaliumpyrosulfit. 14 days later, add
hydrogen peroxide.
Mead can be collected on bottles 1 months or years later, and stored 1 year. Good
mead can be kept for 30 years.
In baker's yeast with up to 14% alcohol, possibly. slightly more with vingær.
OPSKRIFT TIL 25 LITER MJØD:
12 kg honning
100 g bagegær x)
20 g kridt
250 g rosiner
100 g humle
10 g næringssalt (sek. ammoniumfosfat)
20 g rosmarin
1 brev enzymklaring
8 g timian
70 g vinsyre
3 g stødt nellike
1 kg maltextrakt
6 g allehånde
x) vingær kan anvendes i stedet
1 brev svovlpulver, eller 4 g kaliumpyrosulfit
50 g brintoverilte (modningsextrakt)
1. dag:
6 kg honning koges 1 time i 6 liter vand tilsat 10 g kridt. Skummet fjernes, 100 g humle koges i 3 liter vand i 20 minutter og filtreres. Alle øvrige krydderier i gazepose koges i 2 liter vand i 10 minutter. Rosiner koges i 2 liter vand i 10 minutter. Den kogte honning samt humle- og krydderifiltrater afkøles (f.eks.i ren plastbeholder). Når temperaturen er ca. 30 grader tilsættes bagegær (eller vingær), næringssalt og enzymklaring.
3 - 5 dage senere:
6 kg honning koges 1 time i 6 liter vand tilsat 10 g kridt. Skummet fjernes. Maltextrakt gives et kort opkog i 2 liter vand (evt. af honningvandet). Efter afkøling ( 30 grader) tilsættes det i plastbeholderen.
Når den stormende gæring efter få dage er aftaget hældes gærblandingen i glasballon, evt. efterfyldes med kogt afkølet vand, og gærrør påsættes. Anbringes i et rum ved 22 grader.
Efter 2 - 4 måneder omstikkes 1. gang, efter 6 måneder omstikkes 2. gang. Senere omstikkes efter 1 års tid.
En del af den nævnte honning kan med fordel erstattes af tilsvarende mængde honning i 2 4 gamle pollentavler (ikke mugne).
Når gæringen er afsluttet tilsættes efter en omstikning 1 brev svovlpulver eller 4 gram kaliumpyrosulfit. 14 dage senere tilsættes brintoverilte.
Mjøden kan tappes på flasker 1 måned eller år senere, og lagres 1 år. God mjød kan holde sig i 30 år.
Med bagegær opnås op til 14% alkohol, evt. lidt mere med vingær.
Again can anyone give feed back on how good this is? in theory
