The Mead House podcast, 3 guys sitting around the table talking mead, and on occasion wander out into the yard and talk home brewing. Fun, entertaining and instructional, The Mead House will provide you with 90 minutes of home brewing entertainment you don't want to miss!
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The Mead House Episode 34
The Mead House session-style mead recipe project.
These recipes are far from perfected, but provide a good starting point from which to build great session-style meads. As a community, we would like to take these recipes and tweak, twist and make them excellent. Give them a try, put your own spin on them and let us know what works, what doesn’t and how to make them perfect. The recipes can be found in the recipe section under Ryan.
Lemon Melomel – Version 1
2-gal
2.5lbs wild flower honey
22.5oz lemon juice (three 7.5oz bottles Minute Maid Premium 100% Pure Lemon Juice – in refrigerated section)
SG – roughly 1.050
KV1-1116
Fermaid-O, 1gram each at: pitch, 24hrs, 48hrs
After fermentation added 1 cup strong black tea
Bottle carbonated with 2oz corn/priming sugar
Lemon Melomel – Version 2
2-gal
2.5lbs white clover honey
22.5oz lemon juice (three 7.5oz bottles Minute Maid Premium 100% Pure Lemon Juice – in refrigerated section)
SG – roughly 1.050
WYEAST 1388
Fermaid-O, 1gram each at: pitch, 24hrs, 48hrs
After fermentation added 1 cup strong black tea
Carbonated on nitro
Hibiscus Cyser
1-gal
1lbs wildflower honey
1gal apple juice – used Kirkland
EC-1118
In secondary, add 8oz song hibiscus tea (steeped loose-leas hibiscus tea for 30min)
SG – 1.065 fg. 0.98
Bottle carbonated with 1oz corn/priming sugar
Cherry Bourbon
1-gal
1lbs wild flower honey
71B-1122
1/2 gram Fermaid-O: pitch, 24 hours, 48 hours
SG – roughly 1.040
when completely dry (>1.000), stabilize with Potassium Sorbate
Add 4oz. tart cherry juice
Add 1 bourbon stave (could use bourbon soaked cubes)
Age 4 months