I asked some old friends, this was posted long ago and had to ask how to find it again.
We have had some people in the guild start an interest in brewing there own beverages and I wanted to post here on some of the recipes that I had.
Celenon has brewed Beer and I have brewed mead, Melomel and Metheglin.
Basic Mead
1 gallon water
2 oranges, sliced
1/2 package champagne yeast
5 pounds Dark honey
1 lemon, sliced
Place the honey, water, and fruit in a 2 gallon pot over medium heat. Bring the mead to a rolling boil, skimming off any scum which rises to the top over the next hour. Cool to lukewarm, strain out the fruit, and add the yeast (dissolved in 1/4 cup warm water). Allow this mixture to set, covered with a towel, for 7 days, until fermentation has slowed considerably. Strain again, pouring off only the clear top fluids into bottles to age. These bottles should be lightly corked for about 2 months, then tightly sealed for 6 months before using.
Hops Mead
1 gallon water
1 ounce Cascade Hops
4 pounds Light Honey
1 lemon, sliced
2 ornges, sliced
1/2 pound white raisins, chopped
1/2 package yeast (I assume champagne yeast as well but have not made this myself.)
Place water, hops, honey, and sliced fruit into the 2 gallon pot, boiling as in the basic recipe above but only for 30 minutes. Reduce heat and add chopped raisins, stirring for another 5 minutes before removing from heat. Cool, strain, and add yeast as directed in the above recipe. Place 5 raisins in each bottle before closing. Aging time after secure corking is 1 year.
Quick Wine Mead
1 gallon red wine (medium dryness)or
Apple wine and stir with a cinnamon stick.
2 pounds Honey
2 Oranges, sliced
1/4 fresh lemon, sliced
Warm the wine over low heat, adding honey slowly to disolve thoroughly. Divide this between 2 (1-gallon) containers, with equal portions of fruit and spices in each. Cork and shake daily for 3 days before using. This should be served warm. The amont of honey can be decreased to suit personal tastes.
Nutty Mead
1 quart Hickory Nut Leaves
1 quart Black Walnut Leaves
1 pound Almonds, crushed
1 gallon water
4 pounds Honey
1 lemon, sliced
1 orange, sliced
1 tablespoon Almond extract
1/2 package yeast (Champagne)
Make sure the leaves are fresh with no signs of wilting or infestations. Crush them by hand and place them in a large pan with the Almonds. In a seperate container, heat water with honey and fruit to a low rolling boil, for 20 minutes, skimming. Add extract and follow the basic mead recipe. Age the mead for 1 year.
Clove Metheglin
1 gallon Water
3 pounds Dark Honey
2 Oranges, sliced
1 Lemon, sliced with rind
1 1/2 ounces of clove
1/2 package yeast
Place all ingredients except the yeast in a large pot and boil for 1 hour, skimming as needed. Cool to lukewarm, remove cloves and fruit, squeezing to extract the juice. next add the yeast, and leave the mixture covered in a warm area for 2 weeks. Siphon off the clear fluid into bottles and age 7 months for sweet wine. 1 year for dry wine.
Fall Metheglin
1 cup dried apple
2 large cinnamon sticks
1 tablespoon dried lemon peel
(or fresh from one whole fruit)
12 whole cloves
1 teaspoon nutmeg
1 gallon Water
7 bay leaves
1 inch bruised ginger root
1 tablespoon dried orange peel
(or fresh from one whole fruit)
7 whole allspice berries
3 pounds Dark Honey
1/2 package sparkling yeast
Place all ingredients, except the honey and yeast, in a 2 gallon pan. Simmer for 1 hour, then add the honey, bring the entire mixture to a boil, skimming off the scum. Boil for 15 minutes, then follow the basic recipe for mead. This mead has a marvelously crisp fall flavor and is good hot or cold.
Ginger-Cinnamon Warm up
3 pounds clover Honey
1 Gallon Water
3 ounces fresh ginger root, bruised
2 large cinnamon sticks, broken
1 cup raisins
Juice and rind of 1 Orange
Juice and rind of 2 Lemons
1/2 package yeast
Dissolve the Honey in warm water, adding the ginger root(cut up), cinnamon and raisins. Simmer for an hour, then strain into seperate container, adding enough warm water to replace the amount boiled away. Peel the lemons and orange, squeeze the jiuce into the container with the ginger water, and add the rinds. Dissolve the yeast in warm water, then add to mead, stirring well. Follow the basic recipe for mead, allowing mead to age 8 months to a year before use.
Well thats it for now
There was a bunch more but he said these were great places to start.
Hope they help.
