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