Mead recipe

Mead recipe

Can anybody help me with a recipe of MEAD? As I've heard it is a honey
alcohol drink. One of a few used during Pesach.

Sincerely,
Boris



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Re: Mead recipe

On Jul 1, 3:08 pm, totosha <toto...@rbcmail.ru> wrote:
> Can anybody help me with a recipe of MEAD? As I've heard it is a honey
> alcohol drink. One of a few used during Pesach.
>
> Sincerely,
> Boris

Making yeyin dvash (mead) can seem to be as simple as mixing water,
honey and yeast, but it takes a lot of practice, and a lot of work...
but it can be quite fulfilling. It would take several posts to get you
a way to do it correctly, but here is a link on how to do it simply:
http :// davespicks,com /writing/mme/contents.html

And you can add fruits when you get a little practice going.



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Re: Mead recipe

"kiraq0@gmail,com " <kiraq0@gmail,com > wrote:
> On Jul 1, 3:08 pm, totosha <toto...@rbcmail.ru> wrote:
> > Can anybody help me with a recipe of MEAD? As I've heard it is a honey
> > alcohol drink. One of a few used during Pesach.

> Making yeyin dvash (mead) can seem to be as simple as mixing water,
> honey and yeast, but it takes a lot of practice, and a lot of work...
> but it can be quite fulfilling. It would take several posts to get you
> a way to do it correctly, but here is a link on how to do it simply:
> http :// davespicks,com /writing/mme/contents.html
>
> And you can add fruits when you get a little practice going.

H Baruch,

As I mentioned earlier, the folks over at rec.crafts.meadmaking should be
able to help you with quantities. Finding Kosher yeast might be a bit more
difficult.

Hre's how I make apple cider. The principles are the same. A friend sent me
some yeast and his recipe. I made it 10 months ago and it keeps getting
better. Meads can take up to a couple of years to fully develop their
flavor. I'll email him about mead, since I want to try it, too.

"Enclosed is what I had on hand.
The yeast wasn't Nottingham, but Edme, which if I can
recall correctly was substituted for Nottingham.

It should work the same. [I used the Edme]

Also enclosed are a couple of packets of Pasteur Champaign yeast.
This works great for cider, if you prefer a dryer taste. [That's what I'll
use to make mead, when I can afford the honey]

The expiry dates on these show year 2000, but they have been kept in my
freezer from day one, and a packet I sacrificed this morning is now
bubbling away in my apple juice. I believe they will work for you. These
will also produce a fine tasting ale, if you are so inclined. (I wouldn’t
try it for wine; the yeast will stop at about 8% abv. If you want a
harder cider, or some other wine type thing, use the Pasteur yeast, it will
be fine up to about 18%abv.)

Here is my basic recipe; you may modify it as you desire. It is impossible
to screw it up.

Makes 5 gallons

4 gallons pasteurized apple juice (This is the stuff you will find in the
refrigerated section of your supermarket; more on other juices later)

5 12 oz cans frozen apple cider concentrate. (You may sub 60 oz of white
or brown sugar if you want, but it will change the flavor characteristics)

5 gallon carboy (I use the cheap plastic water bottles. They are hard to
clean, and I toss ‘em after a few brews.)

Draw off 2 cups of the apple juice, and when it is up to room temp, stir in
a packet of yeast. Stir vigorously, the yeast need oxygen for the first
day or so. Let this work for a day or so. Put it in a
larger-than-you-think-you-need container, and set a loose cover on it.

The next day have a look at your juice. If it’s not foamy, and smelling
real good, pitch it in the trash, and repeat above procedure with fresher
yeast. (If you have no fresher yeast, this would be a good time to try
the bread yeast; yes, in spite of that the perfectionists in
rec.crafts.brewing said, it is possible to produce an acceptable cider
with bread yeast.)

Sterilize the carboy (2 oz bleach, fill it up with cool water, and let it
set for 20 minutes. Rinse well)

Mix up the other stuff (if you are using bread yeast, omit one can of the
concentrate) Put about half in the carboy, and cover the opening while you
shake the heck out of it for 15 seconds or so. (Dissolves O2 in the
cider.) Put in your yeast mixture, then the rest of the ingredients.

Fill with bottled water until you have the liquid up to the shoulder of the
bottle. Shouldn’t need more than a few cups.

This might bubble over, so place it somewhere where it won’t cause Jun to
yell at you.

I just place a cocktail glass over the neck instead of using an airlock.
(Haven’t had an infection yet.) [worked for me, too]

Let this bubble along for about a week, then taste. If you want a dryer
cider, let it work longer. When you like it siphon off the cider into 2
liter soda bottles, and refrigerate. If you want it carbonated, add 1
teaspoon of sugar to each bottle, and let then set out for a week to 10
days, then refrigerate. (Again; on my first run, I would place the bottles
in a safe place until they went into the refrigerator. Just in case you
end up with a bottle bomb) [I used 1.75 liter Vodka bottles and didn't make
the caps real tight, just barely snug]

Some variations:
Some companies use sulfides to inhibit fermentation; Don’t use any juice
which has sulfides or anything that sounds like that.

If you have to use un-pasteurized juice, just heat it to 135 degrees for 15
minutes.

Best fermentation temp is the low to mid 70s

Avoid the use of honey [unless you're making Mead!]. It takes FOREVER to
ferment out. Like months. (Bee saliva has sulfides in it, you never saw a
drunk bee did you?)

Using table sugar will cause those folks in the brewing group to wince.
They will frown, and tell you that table sugar causes a cidery taste in
beer. Well, we’re making cider here, right? So have at it if you want to.
Brown sugar will impart a little rummy flavor.

If you decide to use sugars, omit a can of concentrate for each cup of
sugar.

This should produce a good cider at about 7-8% alcohol by volume."

Zol zion mit mazel!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

____________________________________________________

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Re: Mead recipe

totosha wrote:
> Can anybody help me with a recipe of MEAD? As I've heard it is a honey
> alcohol drink. One of a few used during Pesach.

Whether or not home-made mead (or mead in general) is KLP falls into the
category of what we say in this newsgroup as CYLHA. Consult Your Local
Halachic Authority. That is, take the issue to the advisor you trust
for your community standards.

B/, moderator hat off, but in hand.



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Re: Mead recipe

totosha wrote:
> Can anybody help me with a recipe of MEAD? As I've heard it is a honey
> alcohol drink.

Did you ever find your mead recipe?

B/, moderator hat off



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Re: Mead recipe

Brian Mailman <bmailman@sfo.invalid> wrote:
> totosha wrote:
> > Can anybody help me with a recipe of MEAD? As I've heard it is a honey
> > alcohol drink.
>
> Did you ever find your mead recipe?

I'm not totosha, but I did an extensive search for Kosher yeast in the US,
with no luck.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

____________________________________________________

rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________

Re: Mead recipe

I have received several very helpful responses. It does though seem to
be a lot more complicated than what I was told by my grandmother A"H
many years ago.
Sadly, I was silly enough or too young and did not to ask for the exact
recipe then.


Brian Mailman wrote:
> totosha wrote:
>> Can anybody help me with a recipe of MEAD? As I've heard it is a
>> honey alcohol drink.
>
> Did you ever find your mead recipe?
>
> B/, moderator hat off
>
>
>
> rec.food.cuisine.jewish recipe archives
> < http :// www .cyber-kitchen,com /rfcj>
>
>



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Re: Mead recipe

totosha wrote:

> I have received several very helpful responses. It does though seem
> to be a lot more complicated than what I was told by my grandmother
> A"H many years ago. Sadly, I was silly enough or too young and did
> not to ask for the exact recipe then.

Yeah, I think we've all been there... it's one of the functions of this
newsgroup to try to pool collective and restore those things.

Because of the inexactitude of a lot of those recipes, that also often
combine procedure, I've seen suggestions to make video diaries to
preserve those memories.

B/, moderator hat off

> Brian Mailman wrote:
>> totosha wrote:
>>> Can anybody help me with a recipe of MEAD? As I've heard it is a
>>> honey alcohol drink.
>>
>> Did you ever find your mead recipe?
>>
>> B/, moderator hat off



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