honey wanted for an old mead recipe

[cliveystb]

Hi Guys, I have just got hold of a Mead recipe that I would like to try it requires 12Kg of honey, like others I would like to use locally sourced honey instead of purchased online im in the fleet/farnborough area of hampshire.

This recipe takes 2 years to make which explains why it is for 5 gallons of the stuff.

2 years is a long time to be patient...........i'll have to find some

any help or pointers will be gratfully recieved

thanks

Clive

 

[Queens59]

Care to share the recipe?

 

[Bee-Key-Pur]

Can you share the recipe?

 

[Bee-Key-Pur]

Care to share the recipe?

You got in before me....lol

 

[Tom Bick]

Ask for unripe honey should be a good bit available in a week or two.

And sorry all my unripe and surplus honey is for my mead and honey marmalade

 

[cliveystb]

This has been translated by a Danish friend and although has come across ok some parts need a bit of thought e.g yeast pipes is the airlock

All I need is some honey to make it with without breaking the bank.
I hvae noticed that although he said it was an old recipe im not sure how old is old looking at some of the ingrediants

mead recipe

ingrediants
recipe for 25 litres of mead
12kg of honey
100grm bakers yeast (or brewers yeast)
20g chalk
250g of raisins
100g of hops
10g of nutrients
20g of rosemary
1 sachet of enzyme clarifier
8g of thyme
70g tartaric acid
3g ground cloves
1kg malt extract
6g all spice
1 sachet of sulfer powder or 4g of potassium
50g of hydrogen peroxide

1st day

6 kg of honey are boiled 1 hour in 6 liters of water containing 10 g chalk.
The foam is removed,
100 g of hops is boiled for 3 liters of water for 20 minutes
filtered. All other spices in gauze bag is boiled in 2 liters of water for 10 minutes.
Raisins are boiled in 2 liters of water for 10 minutes.
the cooked honey and hops and spice filtrates cooled
(as in a clean plastic container). When the temperature is approx. 30 degrees
added baker's yeast (or yeasts), nutrient and enzyme clarifier.


3-5 days later:

6 kg of honey are boiled 1 hour in 6 liters of water
containing 10 g chalk. The foam is removed.
Malt extract be given a short heat-up in 2 liters of water
(or honey water). After cooling (30 °) is added in the plastic container.
When the stormy fermentation after a few days has slowed the yeast mixture
poured into glass balloon, perhaps. is filled with boiled cooled
water and applied yeast pipes. Placed in a room at 22 degrees.


Subject: Last process 2-4 months - tapping Pt 1

After 2 - 4 months Syphon first time
after 6 months Syphon second time after roughly 1 year Syphon again
A portion of said honey can be advantageously
replaced by the equivalent amount of honey
in the 2 4 old pollen boards (not become moldy)
Once fermentation is completed is added after a racking 1 letter sulfur powder or 4 grams of potassium.
14 days later add hydrogen peroxide.
Mead can be bottled 1 month or years later, aged 1 year. Good mead can be kept for 30 years
With baker's yeast is achieved up to 14% alcohol, perhaps. little more with yeasts.

Enjoy.