Mobile

Recipes
Recipes Search
LOGIN
Add Recipe

1600's Weak Honey Drink Recipe

1600's Weak Honey Drink Recipe

Postby HighHeelKitchen » Fri Jun 03, 2011 2:52 am

1600's Weak Honey Drink:
This recipe was taken from the SCA's Known World Handbook in an article written by Michael Tighe (Sir Michael of York).

Notes on this recipe: play with the flavourings! If you don't like ginger, try using nutmeg instead. This produces a very low alcohol drink,yet well-carbonated and sweet to the taste, though not cloying. A few other things: Metheglin is fun to make: use honey/water ratios suggested for a generic mead, then go to the local healthfood store and browse in the spice section ("This smells good - grab a handful") Nothing scientific about this - a little of this and that. DON'T boil these herbs and spices in your wort! Instead, make a "tea" and add that to the wort as you pitch your yeast. For any spices or herbs you use, never use the powdered stuff out of the jar if you can avoid it. Powdered cloves just don't have the same taste as whole cloves (by the way, for nutmegs: if you don't have a nutmeg grinder, use a hammer!)
Finally: to boil or not to boil. A friend of source made an unboiled mead and when he bottled it wound up with a wax deposit on the bottom 1/2 inch in his bottles. No harm, but esthetically icky.

Procedure:
Put in a six-quart pot one pint of honey and nine pints of water (spring water is suggested but not necessary). Stir well, dissolving the honey. Boil for about 30 minutes, skimming off the foam as it rises to the surface. About 1 minute before you remove the liquid from the heat, throw in a teaspoon of rinsed, sliced, or broken ginger (powdered will not do the right thing) and about the same amount of the rind of an orange (eat the rest of the orange). Set the mead aside for a few hours until it be lukewarm (5 hours is more than enough) and then add yeast to the mead, stirring well. Mead yeast is the real yeast to use, but any wine yeast will do. Do not use brewer's yeast or ale yeast. Let the mead stand a day or two (you can wait as much as a week if you want); then bottle it in clean bottles. In a few days it is drinkable, source likes to wait a week.


translate or share this recipe
User avatar
HighHeelKitchen
Site Admin
 
Posts: 456
Joined: Wed Jun 01, 2011 10:32 pm
Location: Berlin, Germany



RSS @HighHeelKitchen Pinterest Facebook G+


Return to Alcohol Recipes



Who is online

Users browsing this forum: Google [Bot] and 1 guest

Who Visited this Topic?

1 user has visited this topic: HighHeelKitchen


cron