Tea Wine AUJ
make with honey -vs- sugar
Metheglin (Spiced Mead)
The Thrilla from Vanilla
Raisin-Clove Melometh
Medium toast French oak cubes
Future:
Another White Meath - 1669
Lao Tsu's Green Tea Braggot
Master Terafan's Clove Mead
1 Gallon Water
3 lbs Honey (1 quart)
1 Lemon
12 Cloves
1 cup strong tea
Epernay II yeast
Add the honey to one gallon of boiling water. Turn off the heat and stir well. Slice or juice the lemons and add along with the clove and tea. Let stand covered until cool. Pour into a gallon jug and add the yeast. Epernay II yeast works very well, but champagne yeast or ale yeast are also fine.
Let it ferment for 18 days, and then siphon into bottles. Seal or cap the bottles and let sit at room temperature for two weeks, then put in the refrigerator. You can drink it at any. time now.
Syr Michael of York Mead
1 Gallon Water
2 1/2 lbs Honey
1 Lemon
1/2 tsp Nutmeg
1 pkg Ale or Champagne yeast
Syr Michael of York, raised in the East Kingdom, wrote the original article in the Knowne World Handbook on brewing. He has won East Kingdom brewing competitons several times with this recipe.
Boil the water and honey. Add the juice of the lemon and the nutmeg. Boil, skimming the foam that rises to the surface, until it stops foaming. Let cool to blood temperature, actually under 90 degrees F, then pitch the yeast.
Let it work two and a half weeks, bottle it and let it age two weeks.
PUT IT IF THE REFRIGERATOR, AS IT CAN BECOME EXPLOSIVE IF LEFT OUT AFTER THIS.
Drink at your leisure!
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