holiday mead!

hey guys i know i haven't done a post for a long time so here is some recipes for some holiday mead. enjoy!

pumpkin mead
one pack lalven D4-7 wine yeast
3 lb clover honey
2 gl spring water
12 oz can of pumpkin
1/2 a tsp of cinnamon
orange peel from one whole orange


apple pie mead
one pack lalven EC-1118 wine yeast
12 lb light clover honey
2 lb grated apples
1 tbsp pumkin pie spice
5 gl spring water
1/2 brown sugar


pumpkin spice braggot
 1 pack danstar windsor ale yeast
1 lb clover honey
2 lb unhoped amber dry malt extract
half of a 12oz can of pumpkin
2 tbsp pumkin pie spice
1 oz cascade hops
3 gl spring water



cranberry melomel
10 lb clover honey
2 lb fresh cranberry's
5 gl spring water
1 pack lalven D4-7 wine yeast


The are some of my recipe and some are barrowd  from storm the castle mead page

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chicha da jora

I know that most of you are thinking this isent mead so why is it on here?? well i thot it was intoresting anuf to post about. chicha da jora is an mexican/previan drink that the aztecs, myan and the incan people or mexaco and south amarica liked to drink. it is a simple un hopd beer made from corn here is the resipe.

4gl water
2lb of malted yellow corn
1/2 cup of brown suger
2 cinimen sticks
3 star anies
1 vinila bean split
1tbsp dryd juniper berries
1tsp clove buds
1pack danstar windser ale yeast 


brig water to a boil add corn to a corse grainbag and ad to water, let step for 25min. then add suger, cinimen, anise, vinilla, juniper and clove. boil for 30mins, cool to room temp. filter out spices useing cheese cloth. transfer liqued to a carboy toping up with water to make 4gl. ad yeast to a cup of warm water and stir to disalve. add to wort. let frement until no bublles rise. rack and bottle.

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Ginger beer

Mmmm I have always loved ginger beer here is the resipe.

2 large ginger roots(1/2-1lb total)
1/4 of a cup of honey
1/2 pineapple
1 tsp dry amber malt extract
1 kg cane sugar
1 packet danstar windser ale yeast
2 gl water
32 empty beer bottles
32 bottle caps


Grate ginger into a pot. Core and cut pineapple into cubes and add to the pot. Add the sugar malt and honey into the pot. Add water and boil for one hour. Strain out the liquid into a empty ice-cream bucket. Chill to room temperature. Add the yeast and pour into a carboy with an airlock. Let ferment until no bubbles rise. Rack into the ice-cream bucket and bottle, cap. Let sit for 2 weeks before drinking.

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What do I serve mead in?

Of coarse you can just grab a glass and start drinking but if you did that you wold not get the full flaver and aroma. The size and shape of the glass depends on a number of factors. The style of mead and the alcohol content. You wouldn't want to drink a 14% mead in a pint glass or you wold get drunk of course. For a low alcohol(3-10%) mead, serve in a pint tumbler or stout mug. For a high alcohol, sweet, melomeal or long aged mead(5-7 years) serve in a sniffer or a tulep wine glass. For more info go here : http://www.meadmadecomplicated.org/mead_tasting/glassware.html 

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Braggot? Whats That??

Braggot is like mead but not totally. What??? you might ask. Well braggot is made with a mix of malt and honey and is part beer. What I like about this is that you can cut down on your honey thus reducing the cost( ware I live 1kg of honey is $10) here is a simple recipe


3 lb light dry malt extract
4.5 lb wild flower honey
1lb crystel malt
1 oz cascade hops

1 packet danstar windser ale yeast
5 gl water

Heat 2.5 gl of the water to 165F. Place the crystal malt in a mesh grain bag. Place the full grain bag into the water an let steep for 20 min keeping the temp at 165F. Remove the grain bag and let drain out( DO NOT SQUEEZE THE BAG!!). Heat the water to a boil and whisk in the dry malt extract a bit at a time. Whisk until their are no lumps. Wait until the foam dies down and then add the hops. boil for one hour. Then fill a sink, bathtub or cooler with ice and water. Put the pot of wort into the ice bath until the temp goes down to 150F.

Siphon the cold wort into a 5 or 6 gl carboy and top up with cold water. Add the ale yest and let frement untill no more bubbles remain.

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caramelized honey mead

hmm I don't no about this one I saw it online. caramelized honey mead. basically you get the honey and boil it in a pot until it gets vary dark and looks like dark caramel, then put some water into the pot and reduce by half. then use mix that with yeast and ferment.

I have been meaning to try this tell me what you think by leaving a comment.

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YAY new carboys

im so happy. i meet a friend on the ferry and we started to talk. we got on the topic of mead and wine making when he told me "hey im going do drop of some old carboys at the wine making store you want me to get you anything?" i said "hey old carboys?!?!? il take em!" and there i got 2 carboys a 10gl one and a 5gl one.

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