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How to Make Mead From a Seventeenth Century Recipe

One of the great things about Mead making cheesecloth bag) and drop into the water.
is the whole tradition of it. Mead has When they are swollen and soft remove
been made for centuries and quite them from the boiling water and press all
possibly millennium. You can easily find the juices out of them. Add all these
and follow these recipes with just a juices into the boiling mead. Continue to
little variation for modern times and boil the batch down to the mark you made
tools. on the pan. This is the four-quart level.
I have chosen a recipe that comes from a Once this is done cool the liquid and
book called "From the Closet of Sir strain it into a fermentation bucket for
Kenelm Digby Knight Opened". It is a six weeks. After this the fermentation
collection of recipes for making a should be almost complete and you can
variety of meads and metheglins. This transfer it to a carboy or bottle it
recipe is one of the easiest to make. If where you keep it for nine months before
you want to check out the book and see drinking.
more of the recipes the complete book is Now here are some suggestions I have for
freely available on the Gutenberg project varying from the exact recipe, which is
website.Here is the recipe as Sir Digby an update to modern times without losing
explains it: any of the ancient taste.
TO MAKE EXCELLENT MEAD First off, Digby doesn't say anything
"To every quart of Honey, take four about yeast! If you are a mead maker you
quarts of water. Put your water in a must be wondering how are we going to
clean Kettle over the fire, and with a ferment without yeast. Well, in those
stick take the just measure, how high the days they just took advantage of
water cometh, making a notch, where the naturally occuring yeast bacteria that
superficies toucheth the stick. As soon were in the air and the utensils but I
as the water is warm, put in your Honey, don't recommend you do this. We live in a
and let it boil, skimming it always, till much cleaner world and we want to
it be very clean; Then put to every exercise more control over our Mead so I
Gallon of water, one pound of the best suggest you pitch a yeast into your batch
Blew-raisins of the Sun, first clean once it has cooled. Almost any yeast will
picked from the stalks, and clean washed. work including Lalvin D-47 or even
Let them remain in the boiling Liquor, Fleischmanns bread yeast. (Just follow
till they be throughly swollen and soft; the pitching instructions that come with
Then take them out, and put them into a the yeast.)
Hair-bag, and strain all the juice and Secondly, he uses blue raisins, which are
pulp and substance from them in an a bit difficult to come by so I recommend
Apothecaries Press; which put back into you switch to some more run of the mill,
your liquor, and let it boil, till it be and readily available raisins. The
consumed just to the notch you took at raisins do have an effect on the taste
first, for the measure of your water but more importantly they act as a
alone. Then let your Liquor run through a nutrient; so other types of raisins can
Hair-strainer into an empty Wooden-fat, be used quite successfully.
which must stand endwise, with the head Finally, about the whole boiling thing.
of the upper-end out; and there let it You can successfully do this whole recipe
remain till the next day, that the liquor without any of the boiling or heating of
be quite cold. Then Tun it up into a good anything. Personally I think your mead
Barrel, not filled quite full, but within will be just as good. The reason why
three or four fingers breadth; (where Digby boils is because he has to. He got
Sack hath been, is the best) and let the his water from a well and his honey was
bung remain open for six weeks with a no doubt heavily contaminated with all
double bolter-cloth lying upon it, to kinds of stuff. His boiling of materials
keep out any foulness from falling in. would sanitize and clean everything that
Then stop it up close, and drink not of would compete with the yeast that is
it till after nine months." desirable to grow. Your sanitizing needs
Now here is my translation and are greatly reduced if you are pitching a
explanation of how to make this mead real yeast in the brew and you are going
recipe. I will stick close to his to be using extraordinarily clean honey
quantities, which will give us about 1 and water by his standards.
gallon of Mead. You can easily translate If you read the Digby book you will see
this if you want to make a 5-gallon that he claims this mead to be a good
batch. cure for consumption and other ailments.
Put four quarts of water in a pot and While I won't make the same claim, and I
heat it. Mark the side of the pot at the don't even know what consumption is I
water level. Add 1 quart of honey to the will claim that you will end up with
water and bring it very gently to a boil. quite a delicious mead you can be proud
Skim off anything that rises to the of. And it is Mead you can brag to your
surface. Put 1 pound of white raisins in friends about because it came from a
a nylon straining bag (or a doubled seventeenth century recipe.




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