- March 22, 2007 at 3:30 pm #239365BiggerPiggyBankParticipant
Here is the recipe I use: The creator of the recipe is Grey Dragon
This mead was made from an original recipe I developed when I was staring
into my larder one day. Looking for some breakfast and staring at a bottle of
pure maple syrup, I realized that syrup would ferment with honey, just like
fruit. Drawing upon (at that time) 3 years of brewing experience, I came up
with the following recipe for 1 gallon:
3 lbs Honey 3 TBS lemon juice
1/4 cup brown sugar 4 oz very strong tea
3 fluid oz of Pure maple syrup yeast according to preference
Boil some water and pour about 4 oz into a cup with a single teabag. Let
this sit for a couple of hours. Boil honey with 7 cups of water until it stops
foaming, then add maple, brown sugar, lemon, and tea.
Turn of the heat and let
cool. Pitch yeast when approximately 70 degrees F.
I tried hard to stick to ‘period’ ingredients like lemon juice and tea
(instead of using chemicals). The lemon juice adds acidity and the tea adds
Let it ferment for a month, and then rack into a secondary. After about 2
more months, rack again and taste. If you like it, bottle it.
If not, let it
sit another couple of months and then bottle. If you don’t like sweet meads,
you can cut the honey down to either 2 or 2 1/2 lbs. Drink at your leisure!
Liss Note: I usually make small batches: 2-3 gallons at a time. Let me
tell you, with a few friends over playing cards, it can be gone in a heartbeat.
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