Guest guest Posted September 10, 2007 Report Share Posted September 10, 2007 Doc's MEAD Recipe, This is so ridiculously simple to make that it really boggles my mind that you can't find mead in stores everywhere. Raw Organic Honey has natural antibacterial properties, so if you use raw honey you don't have to worry about your mead going bad while it's brewing :-) You can make it in 5-gallon batches in large glass jars called carboys, or you can also make it a gallon at a time in the glass jugs that the apple cider from your healthfood store comes in. Just make sure your jars and pots (and your hands) are clean. You don't have to sterilize everything, just use ordinary good sense and cleanliness. For 5 gallons I use 16 pounds of honey (about a gallon). Put it in a big pot and add an equal amount of DISTILLED water. Heat just to simmer, until the honey is melted and well stirred and mixed into the water. That way it won't separate out when you pour it into the jar. You can do the mixing-with-water bit in batches if you don't have a big enough pot. Pour the honey-water combo into your jar and add 1/2 cup of freshly squeezed lemon juice. The yeast won't work right if you don't have some acid in the mixture. Add enough warm water to fill up your container, leaving a little air space at the top. Take one packet of yeast (baking yeast will work just as well, or you can use wine yeast from a brew shop) and put it in 1/4 cup warm water with a teaspoon or so of honey. Stir it up and let it sit till it's foamy so you know the yeasties are alive and happy. Pour the yeast mixture into the jug of honey-water and stir gently. You can put a fancy brewer's airlock on the top, or you can just stick a balloon, rubber glove or condom on the top so the air bubbles have a place to go as the yeasties do their thing, and the gases expand. DO NOT SEAL TIGHT OR YOUR MIXTURE MAY EXPLODE!!! When it stops bubbling and the rubber glove, or condom, etc stops expanding, your MEAD is done. I generally siphon or gently decanter the clear fluid off the top and pour the sediment (dead yeast, mostly) in the garden. Then I put the clear MEAD (Honey Sherry) in another jar and let it sit for a while with the top only resting on the opening just to make sure it's done fermenting. If it doesn't do anything more, I'll bottle the stuff in about 2 weeks. Otherwise, wait till it stops fizzing and repeat the siphoning procedure. It's drinkable right away but it gets EVER so much better if you let it age a few months. It does nothing but get better with age. Proportions for 1 gallon = 2 pounds honey (a little less than a quart), 3 tablespoons of lemon juice, and water to fill your container. Still use a whole packet of yeast. The little yeasties will do their thing in just the right amount for however much honey is in your brew, so you don't have to worry about measuring it too carefully. This Recipe will produce anywhere from 12 to 18+% alcohol, depending on the particular strain of yeast you're using. I've also added mashed fruit (Apricots, Raspberries, etc.) , and used fruit juice and/or herb tea for part of the water requirements. A particularly intoxicating version that uses a strong herbal tea made from any combination of the following: Skullcap, Damiana, Lemon balm, Passion Flower, Hops, Valerian, Orange peel, Mugwort, Allspice, or Cloves) for half of the water requirements also works wonders and makes the recipe not only more tasty but quite healing depending on the herbs used. Happy brewing :-) Doc Attachment: vcard [not shown] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2007 Report Share Posted September 11, 2007 No, I'm talking about the rubber gloves that are expandable such as those used in a pharmacy or in a hospital. A condom is actually the best. You can definitely use plums or any other fruit you wish. Experiment with this yourself. For 5 gallons I'd be tempted to use around 2 dozen plums, but check this out yourself. There's not much chance you'll mess it up. By all means, leave the entire neck empty. Best, Doc Rachelle wrote: Hi There, You say not to seal it tight but isn’t it sealed tight if you put a rubber glove on the top? Can you make this with plums, I love homemade plum wine. If so would the volume to water be the same and just mash the peeled plums? For 5 gallons how many plums would you use for example if you can use them? Also, could you be more specific as to how much air space approximately you are saying to leave to the top of the glass 5 gallon carboy, can we just leave the neck empty and that be enough space? What do you store yours in for drinking? Thank you J herbal remedies (AT) Groups (DOT) com [herbal remedies (AT) Groups (DOT) com] On Behalf Of Doc Shillington Monday, September 10, 2007 5:37 PM herbal remedies {Herbal Remedies} Doc's MEAD Recipe Doc's MEAD Recipe, This is so ridiculously simple to make that it really boggles my mind that you can't find mead in stores everywhere. Raw Organic Honey has natural antibacterial properties, so if you use raw honey you don't have to worry about your mead going bad while it's brewing :-) You can make it in 5-gallon batches in large glass jars called carboys, or you can also make it a gallon at a time in the glass jugs that the apple cider from your healthfood store comes in. Just make sure your jars and pots (and your hands) are clean. You don't have to sterilize everything, just use ordinary good sense and cleanliness. For 5 gallons I use 16 pounds of honey (about a gallon). Put it in a big pot and add an equal amount of DISTILLED water. Heat just to simmer, until the honey is melted and well stirred and mixed into the water. That way it won't separate out when you pour it into the jar. You can do the mixing-with-water bit in batches if you don't have a big enough pot. Pour the honey-water combo into your jar and add 1/2 cup of freshly squeezed lemon juice. The yeast won't work right if you don't have some acid in the mixture. Add enough warm water to fill up your container, leaving a little air space at the top. Take one packet of yeast (baking yeast will work just as well, or you can use wine yeast from a brew shop) and put it in 1/4 cup warm water with a teaspoon or so of honey. Stir it up and let it sit till it's foamy so you know the yeasties are alive and happy. Pour the yeast mixture into the jug of honey-water and stir gently. You can put a fancy brewer's airlock on the top, or you can just stick a balloon, rubber glove or condom on the top so the air bubbles have a place to go as the yeasties do their thing, and the gases expand. DO NOT SEAL TIGHT OR YOUR MIXTURE MAY EXPLODE!!! When it stops bubbling and the rubber glove, or condom, etc stops expanding, your MEAD is done. I generally siphon or gently decanter the clear fluid off the top and pour the sediment (dead yeast, mostly) in the garden. Then I put the clear MEAD (Honey Sherry) in another jar and let it sit for a while with the top only resting on the opening just to make sure it's done fermenting. If it doesn't do anything more, I'll bottle the stuff in about 2 weeks. Otherwise, wait till it stops fizzing and repeat the siphoning procedure. It's drinkable right away but it gets EVER so much better if you let it age a few months. It does nothing but get better with age. Proportions for 1 gallon = 2 pounds honey (a little less than a quart), 3 tablespoons of lemon juice, and water to fill your container. Still use a whole packet of yeast. The little yeasties will do their thing in just the right amount for however much honey is in your brew, so you don't have to worry about measuring it too carefully. This Recipe will produce anywhere from 12 to 18+% alcohol, depending on the particular strain of yeast you're using. I've also added mashed fruit (Apricots, Raspberries, etc.) , and used fruit juice and/or herb tea for part of the water requirements. A particularly intoxicating version that uses a strong herbal tea made from any combination of the following: Skullcap, Damiana, Lemon balm, Passion Flower, Hops, Valerian, Orange peel, Mugwort, Allspice, or Cloves) for half of the water requirements also works wonders and makes the recipe not only more tasty but quite healing depending on the herbs used. Happy brewing :-) Doc Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2007 Report Share Posted September 11, 2007 Dear Wanda, You are most welcome. Let me know how your batch turns out. All the best, Doc wanda wrote: Greetings Dr. Shillington, I just want to let you know I really enjoy reading your messages and informaion anout health.Thank you for the recipe for the Mead.I have had the pleasure of drinking mead and it is a wonderful drink and I would enjoy the herbal taste mixed with it as well.Thank you again, Many Blessings, Wanda Reed Doc Shillington <DocShillington wrote: Doc's MEAD Recipe, This is so ridiculously simple to make that it really boggles my mind that you can't find mead in stores everywhere. Raw Organic Honey has natural antibacterial properties, so if you use raw honey you don't have to worry about your mead going bad while it's brewing :-) You can make it in 5-gallon batches in large glass jars called carboys, or you can also make it a gallon at a time in the glass jugs that the apple cider from your healthfood store comes in. Just make sure your jars and pots (and your hands) are clean. You don't have to sterilize everything, just use ordinary good sense and cleanliness. For 5 gallons I use 16 pounds of honey (about a gallon). Put it in a big pot and add an equal amount of DISTILLED water. Heat just to simmer, until the honey is melted and well stirred and mixed into the water. That way it won't separate out when you pour it into the jar. You can do the mixing-with-water bit in batches if you don't have a big enough pot. Pour the honey-water combo into your jar and add 1/2 cup of freshly squeezed lemon juice. The yeast won't work right if you don't have some acid in the mixture. Add enough warm water to fill up your container, leaving a little air space at the top. Take one packet of yeast (baking yeast will work just as well, or you can use wine yeast from a brew shop) and put it in 1/4 cup warm water with a teaspoon or so of honey. Stir it up and let it sit till it's foamy so you know the yeasties are alive and happy. Pour the yeast mixture into the jug of honey-water and stir gently. You can put a fancy brewer's airlock on the top, or you can just stick a balloon, rubber glove or condom on the top so the air bubbles have a place to go as the yeasties do their thing, and the gases expand. DO NOT SEAL TIGHT OR YOUR MIXTURE MAY EXPLODE!!! When it stops bubbling and the rubber glove, or condom, etc stops expanding, your MEAD is done. I generally siphon or gently decanter the clear fluid off the top and pour the sediment (dead yeast, mostly) in the garden. Then I put the clear MEAD (Honey Sherry) in another jar and let it sit for a while with the top only resting on the opening just to make sure it's done fermenting. If it doesn't do anything more, I'll bottle the stuff in about 2 weeks. Otherwise, wait till it stops fizzing and repeat the siphoning procedure. It's drinkable right away but it gets EVER so much better if you let it age a few months. It does nothing but get better with age. Proportions for 1 gallon = 2 pounds honey (a little less than a quart), 3 tablespoons of lemon juice, and water to fill your container. Still use a whole packet of yeast. The little yeasties will do their thing in just the right amount for however much honey is in your brew, so you don't have to worry about measuring it too carefully. This Recipe will produce anywhere from 12 to 18+% alcohol, depending on the particular strain of yeast you're using. I've also added mashed fruit (Apricots, Raspberries, etc.) , and used fruit juice and/or herb tea for part of the water requirements. A particularly intoxicating version that uses a strong herbal tea made from any combination of the following: Skullcap, Damiana, Lemon balm, Passion Flower, Hops, Valerian, Orange peel, Mugwort, Allspice, or Cloves) for half of the water requirements also works wonders and makes the recipe not only more tasty but quite healing depending on the herbs used. Happy brewing :-) Doc begin:vcard fn:Doc Shillington N.D. n:Shillington N.D.;Doc org:Organic Solutions, Inc. adr:# - 188;;411 Cleveland St.,;Clearwater,;FL;33755;USA email;internet:DocShillington title:CEO tel;work:727-447-5282 tel;fax:727-239-0519 x-mozilla-html:TRUE url:Http://www.OrganicSolutionsStore.com version:2.1 end:vcard Park yourself in front of a world of choices in alternative vehicles. Visit the Auto Green Center. Quote Link to comment Share on other sites More sharing options...
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