Free Recipe Sack Mead
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Sack Mead Recipe
3 ga Water
16 lb Honey
1/4 c Keemun tea
1/4 c Oolong tea
2 ts Cinnamon
1/2 ts Whole anise seed
18 Clusters
20 Allspice, crushed
1 Inch galingale root,
Crushed
Yeast
Unflavored gelatin (fining)
Cardamom, crushed
Sack Mead Preparation
Boil water, adding tea and spices. Remove from heat and stir in honey. (Some mead makers boil the honey, skimming the scum as it forms). Cover boiled water, and set aside to cool (this usually takes a long time, so start on the next step). Make a yeast starter solution by boiling a cup of water and a tablespoon or two of honey. Add starter to cooled liquid. Cover and ferment using blow tube or fermentation lock. Rack two or three times to get rid of sediment. This recipe took about 6-1/2 months from brewing to bottling. First rack took place 15 days after brewing. 2nd rack 3 weeks later. 3rd rack 3 months later. Gelatin added 1 month later. Bottled about 2-1/2 months later. Yield 3.7 gallons. Sweet, smooth, potent. A dessert wine. This is perhaps the best of my 20 or more batches of mead. Recipe By : Serving Size:
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Sack Mead?
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