From ngoforth@boulder.earthnet.net Thu May 25 00:35:29 EDT 1995
From: ngoforth@boulder.earthnet.net (Nelson Goforth)
Newsgroups: rec.food.historic
Subject: Re: Looking for Mead Recipes
Date: Sun, 21 May 1995 23:18:52 -0700
Organization: Earthnet Inc's InterNetNews site

The recipe that I've used several times for yer basic still mead is:

12 lb honey
4 tsp acid blend
5 tsp yeast nutient
14 g champagne yeast (2 pkg)

boil honey, acid blend and yeast nutrient with 1 gallon of water (you
don't really have to boil, or really even heat honey, supposedly, but I
do). Add to the fermenter with enough water to make 5 gallons. Pitch yeast
when the mixture has cooled to 90F or lower. (I start the yeast in a
little water and honey). Ferment 1.5 to 2 months. Age 10 months or better.


Also, try the Papazian book on mead for the variations on a theme
(melomels, hypocrases, cysers, and a history of the drink. There are some
internet resources on mead (and print as well - The Meadmaker's Journal
being one) but I don't have the material at hand.

_____________________________________________________________________
 Nelson Goforth                | 
 ngoforth@boulder.earthnet.net |  
 ngoforth@aol.com              |  
 71540.2446@compuserve.com     |


From mah48d@rohmhaas.com Thu May 25 00:35:52 EDT 1995
Date: Tue, 23 May 1995 12:28:51 -0400
From: mah48d@rohmhaas.com (John E. Taylor III)
Newsgroups: rec.food.historic
Subject: Re: Looking for Mead Recipes


Check out the Mead Home Page at

     http://www.atd.ucar.edu/rdp/gfc/mead/mead.html

I can't vouch for it, as I haven't been there, but rumor suggests it has
some useful mead-related information.

--
John Taylor    (W3ZID)      |  "The opinions expressed are those of the
e-mail: mah48d@rohmhaas.com |   writer and not of Rohm and Haas Company."


From gowen@presto.cs.tufts.edu Thu May 25 00:37:29 EDT 1995
From: gowen@presto.cs.tufts.edu (Gregory Owen)
Newsgroups: rec.food.historic
Subject: Re: Looking for Mead Recipes
Date: 24 May 1995 11:17:57 GMT


	At the ftp site ftp.stanford.edu, in the directory
/pub/clubs/homebrew/mead, you'll find a recipe book that came from one
of the regulars of the Mead Lover's Digest.  It is called
BeesLees.txt.  There is also a FAQ and other related information
there.

Greg Owen { gowen@cs.tufts.edu,@xis.xerox.com } http://www.cs.tufts.edu/~gowen/
 1.01 GCS/GO d++ p+ c++ l++ u++ e+ -m+ s++/- n- h !(f)? g+ -w+ t+ r-- y?
 "I want to permeate the air you breathe/slide my way under your skin/place 
myself behind your eyes/and watch you, watch me, looking in." Katell Keineg


From sorenson@qns2.qns.com Fri May 26 23:25:35 EDT 1995
From: sorenson@qns2.qns.com (Alissa Sorenson)
Newsgroups: alt.folklore.herbs
Subject: Re: mead,marriage&herbs
Date: 25 May 1995 21:30:59 -0500

: > my fiance and i are getting married and want to make mead instead of
: >serving champange for the wedding. we are wondering what herbs and
: >spices were historically used for weddings. the herbs/spices also
: >have to taste good together. we are copnsidering cinnamon, cloves,
: >and gigner purely for taste. 

: Just to let you know.  A good mead takes at the very least, 1 year to mature.
: If you try an and drink it before then it is awful.  I made a batch awhile back
: and I was anxious to try it.  I did after just 3 months of maturing and it was
: awful.  After a year's wait it was absolutely wonderful.  Just wanted to tell
: you this in case your marriage is due within a year.

: -- 
: 					Laterness,	0 0
: 					Jim 	        _'_
: jim_corrill@vnet.ibm.com                                 U
: (All flames are cheerfully ignored!)

Absolutely right.  That's why it is suggested that you bury your mead in the 
backyard after you've bottled it. :)

Technically, mead made with herbs is called metheglin.  If you are still 
intent on brewing, you might try using orange blossom or peel, since orange is 
traditionally associated with love.  That would also blend nicely with the 
spices you've already mentioned.  Additionally apple, chamomile, and even 
rose petals could be used, you'd just have to decide what suits your taste.  

We'll be bottling our latest batch of blackberry mead (technically melomel, 
because fruit is used) this weekend, and we're going to experiment by 
bottling half the batch with chamomile tea added.

You might try asking someone on the rec.crafts.brewing newsgroup too.  Good 
luck! - Alissa Sorenson



