Buku Make Mead Like a Viking by Jereme Zimmerman

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Make Mead Like a Viking by Jereme Zimmerman

Author:Jereme Zimmerman

Language: eng

Format: epub

Publisher: Chelsea Green Publishing

Published: 2015-10-13T16:00:00+00:00

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Make Mead Like a Viking by Jereme Zimmerman

Chapter Six

Basic Mead Recipes and Some Variations

Top-quality mead ingredients and a poor recipe beat poor ingredients and a top-quality recipe nine times out of ten.

 

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Make Mead Like a Viking by Jereme Zimmerman

 

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Make Mead Like a Viking by Jereme Zimmerman

Author:Jereme Zimmerman , Date: June 6, 2019

,Views: 83

Author:Jereme Zimmerman

Language: eng

Format: epub

Publisher: Chelsea Green Publishing

Published: 2015-10-13T16:00:00+00:00
Chapter Six

Basic Mead Recipes and Some Variations

Top-quality mead ingredients and a poor recipe beat poor ingredients and a top-quality recipe nine times out of ten.

—Ken Schramm, The Compleat Meadmaker1

For each of these recipes, it’s important to understand the overall mead-making process as outlined in chapter 5, as you will inevitably need to make adjustments. I’ve noted any deviations from the standard process, but you’ll need to use common sense as you develop your own technique. For instance, I don’t always list the full amount of water, but rather the recommended amount for creating the must. When you add the must to the secondary fermenter, you will likely need to add more water or honey-water to reach the neck of your carboy. Sometimes it is best to wait until after fermentation slows down—for instance, when you’re making a fruit mead with an aggressive fermentation. Also, although I will sometimes recommend botanicals for tannins and acids, be sure to read through the discussion on when, how, and if to add these in chapter 4, and have a look at table 4.1, Botanicals Containing Acids, Tannins, and Nutrients.

I encourage you to adjust ratios and ingredients to make mead you can call your own. A word of caution: You can get some great info and recipes from homebrewing websites and forums. The Internet, though, provides a certain degree of anonymity and is full of opinions that may or may not be based on actual experience or well-researched knowledge. Take everything you read with a grain of salt, including my own articles. When viewing my articles, scroll through the comments for any updates in my process or lessons learned. You can learn a lot from viewing and participating in forums on mead making, but you can also waste a good bit of time. Always double-check anything you learn, and take careful notes when trying something new.

You can substitute fruits, spices, and other ingredients with what you have available or leave out a particular ingredient if you don’t think you’ll like the flavor it will impart. If the ratio of honey to water would result in say, a semi-sweet mead—and you would prefer a drier or sweeter mead, adjust accordingly. Above all, seek out quality ingredients, and don’t feel obligated to follow any of these recipes exactly. Many of them I have made with success; others I have obtained from trusted mead-making associates, books, or Internet sources. Work with what you have available and can source locally, sustainably, and naturally. Most of all, make small batches when trying a new recipe, taste throughout the process, and have fun!

When making mead, even when going strictly from a recipe, it’s always good to take detailed notes. Since the overall process can take up a fair bit of time, you may forget what you did earlier on. Write down specific ingredients, ratios, measurements, thoughts, variations, and anything else that comes to mind. Continue by marking down the date of when you initiated fermentation, each time you racked, and when you bottled.

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