Mead 101 W Recipes
MEAD 101 Mead: at least 50% of fermentables from honey Strength: Hydromel (<1.080 OG), Standard (1.080 – 1.120), Sack (>1.120) Effervescence: Still, Petulent, Sparkling Sweetness: Dry (<1.010 FG), Semi-sweet (1.010 – 1.025), Sweet (>1.025) Types of Mead Traditional: Honey, Water & Yeast Varietals include orange blossom, clover, sourwood, tupelo and many others. Melomel: Fruit meads, several are popular enough to have special names. Cyser: apple/cider Pyment: grapes/juice Metheglin: Spice meads Mulling spices: Allspice, cinnamon, cloves, ginger, nutmeg Beer spices: Coriander, cardamom, curacao orange, woodruff, etc. Mellow spices: Vanilla, chocolate, anise, sassafras, maple syrup Italian spices: Oregano, basil, thyme, bay, sage, rosemary, garlic Flower Petal Metheglin: Rose petals (Rhodimel), dandelion, lavendar, tea blends, heather tips, hop cones (Miomel), honeysuckle, elderberry flowers. Peppery: White/black pepper, mint, lemon grass, curry powder, grains of paradise, juniper berries, spruce, mustard seed, fennel, tumeric, cumin. Chile mead (capsicumel) varies in heat. Braggot: malt/extract (hops not required) Yeasts Lalvin K1V-1116: light & fruity meads Wyeast 4184: sweet meads “ DV-10: high gravity meads “ 4632: dry meads “ EC-1118: high gravity, neutral flavor WLP720: sweet meads Red Star Premiere Cuvee: dry meads Lalvin D-47: Med. to sweet meads, earthy tones Red Star Montrachet: dry meads “ 71B: light & fruity, med-dry meads, fast Glossary Metheglin: Mead with spices or extracts Acerglin: Mead with maple syrup Miodomel: Mead with
[Show full text]