and fruit juice alone. If you want a sweeter/stronger mead, add more
honey instead.
Best,
- Erik
--- ERIC EDWARDS
>
> So no sugar after cooking eveything?
>
>
>
>
>
> ----- Original Message ----
> From: Erik
> To: E-Z-Caps@yahoogroups.com
> Sent: Thursday, June 28, 2007 1:23:36 PM
> Subject: [E-Z-Caps] Re: making mead
>
> --- In E-Z-Caps@yahoogroup s.com, "Willum"
> >
> > has anyone tried making mead this year with EZ caps?
> >
>
> I've been making mead with EZ caps for a few years now, and my
batches have been
> turning out great! I've experimented with many types of honey,
added fruit juices, and
> even herbs and spices to some. In fact I just finished making a
mead this morning. As a
> practicing Heathen, I make most of my meads for ritual use, and
this one was made to
> honor the goddess Freyja. Here is the receipe:
>
> Freyja Mead:
>
> - 1 cup of fresh strawberry juice (from blended fresh strawberries,
strained).
> - 1.5 liters of spring water (I used Poland Spring).
> - Pot sized tea infuser filled with linden flower tea leaves.
> - 3 cups of basswood (linden flower) honey.
> - Dash of lemon juice.
>
> Directions:
>
> - Add strawberry juice, water, and dash of lemon juice to pot and
begin heating. Add the
> tea infuser to begin brewing the linden flowers to the mix.
>
> - Bring to 160 degrees fahrenheit, remove tea infuser and stir in
the honey. Keep stirring
> at 160 degrees for five minutes (this is known as flash
pasteurization) .
>
> -Remove heat, cover and allow to cool. Afterwards bottle into 2
liter soda bottle, and
> follow the EZ caps instructions to add yeast and ferment.
>
> I usually ferment my meads for about three weeks, then refigerate
to cut off fermentation
> and settle the yeast the bottom. I then transfer the mead into
empty Grolsh beer swing-
> top bottles and age for at least a year (though the longer the
better!).
>
> Enjoy,
>
> - Erik
>
>
>
>
>
>
>
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ORGINAL POSTER: erik
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