Pectic Enzyme Substitute

The best substitute for pectic enzyme is papaya peel. The layer of green immediately under the skin of the papaya contains natural pectic enzyme. Use the peeling from half a papaya as a substitute for one teaspoon of pectic enzyme. You can freeze the other half in a ZipLoc bag for later use. Just put the peeling in the primary and ferment it along with the other ingredients. It would be best, however, to order some pectic enzyme from a winemaking supplier over the internet.

http://winemaking.jackkeller.net/qa2.asp

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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

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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!

Cyser blend

About a 3:1 mixture (post-fermentation) of Mead Batch #5 and Mead Batch #7

Blended about 2007-09-08

Lao Tsu's Green Tea Braggot

300 g (10 oz) Wheat Malt Extract
550 g (1-1/5 lb) Honey
4 bags green tea
1/3 pkg. Danstar Nottingham Ale Yeast

Cyðer Day: Mead Batch #7

Cider 2007-08-08
1.2 L apple juice
1/5 tsp. Orange Zest
225 g Sugar
2.5 cm Cinnamon stick
90 g light brown Sugar
60 mL Maple Syrup
1/3 pkg. Lalvin Narbonne 71B-1122 Yeast

Racked to clean carboy 2007-08-30

Cyðer Day 2007: Mead Batch #6

Pyment Mead (Red Grape) 2007-08-08
2 lb. Honey
1 pt. Red Grape Concentrate Other
1 tsp. Yeast nutrient
1/3 pkg. Lalvin Narbonne 71B-1122 Yeast

Racked to clean carboy 2007-08-15

Cyðer Day: Mead Batch #5

Starrlight Mulled Apple Cyser 2007-08-08
1.2 kg Honey
3 L apple juice
2/3 Tbl. ground Cinnamon
1/6 Tbl. ground Cloves
1/3 Tbl. ground Allspice
1/3 Tbl. ground Nutmeg
1/6 tsp. Yeast nutrient
1/3 pkg. Lalvin Narbonne 71B-1122 Yeast

Racked to clean carboy 2007-08-30

Mead Day 2007: Mead Batch #4

Pilsener Style Braggot 2007-08-04
220 g Dry Light Malt Extract
10 g bittering Hops (60')
10 g aroma Hops (10')
450 g Honey
1/3 pkg. Danstar Nottingham Ale Yeast

3g dextrose added per bottle at bottling 2007-08-27

Mead Day 2007: Mead Batch #3

Braggot "#2" 2008-08-04
300 g (10 oz) Dry Light Malt Extract
450 g (1 lb) Honey
1/3 pkg. Danstar Nottingham Ale Yeast

3g dextrose added per bottle at botting 2007-08-27

Mead Day 2007: Mead Batch #2

Honey Ale 5 (Czworniak) 2008-08-04
1 5/6 lb. Honey
1/3 oz. Fuggles Hops
1/3 tsp. Yeast nutrient
1/3 tsp. Irish moss
1/3 pkg. Danstar Nottingham Ale Yeast


3g dextrose added per bottle at botting 2007-08-27

Cider

Making hard cider is very much like making wine. Fresh pressed apple cider is fermented without the addition of any sugars. The starting gravity should be between 1.040 and 1.050. This will produce a dry cider with about 4.5% - 5% abv. The key to success is using fresh pressed cider that has not been treated in any way.

A Note About Yeast: The type of yeast you select makes a great difference in the flavor of your cider. In the old days the cider was left to ferment on it's own. That was done out of ignorance of the true nature of bacterial fermentation. Wine yeast will produce a clean, dry flavored cider with little of no aftertaste. For a dry cider use champagne yeast or for semi sweet cider try Cote De Blanc. Cider with a more rounded flavor can be made by using brewer's yeast.

Malic acid

Malic acid is a tart-tasting organic dicarboxylic acid that plays a role in many sour or tart foods.

Apples contain malic acid, which contributes to the sourness of a green apple. Malic acid can make a wine taste tart, although the amount decreases with increasing fruit ripeness.

Zest of one lemon* [or 3 tsp malic acid]

A few lemon peels will substitute for malic acid and a spoonful of strong tea will do replace tartaric acid. Hops are a common additive and will give the mead a bit of a bitterness to offset the sweetness of the honey. The more bizarre ingredient I have heard of was Szechuan peppers, use your imagination.

The use of acids citric, malic, tartaric, acid blend, or lemon juice has been recommended by many authors to balance any residual sweetness in the finished mead. We agree that some sweet /acid balance is desirable, but feel that it is optional. Furthermore, the addition of acids pre-fermentation can reduce the pH of the honey must, resulting in a sluggish fermentation. The pH of honey is already low, and since there is very little buffering capacity, when fermentation commences, the pH drops to a range at which the yeast slows. We will expand on this point in the following section. It has been our experience that addition of acid to a finished mead is a more reliable method to achieve the desired sweet/sour balance.

# Citric Acid. The is the most popular acid, it has a characteristic fruity taste. It is found in things like lemons and oranges, which is why these fruits are often included in older recipes. Citric acid also imparts brilliance to wine.
# Malic Acid. Found in things like apples. This acid is said to help speed fermentation. There also exists stuff called malolactic bacteria, this can be persuaded to start a small fermentation in bottled wine, where the malic acid is converted to less acid lactic acid in a process called malolactic fermentation. This is generally considered a good thing.
# Tartaric Acid. The predominate acid in grapes. Imparts a vinoius character to the wine, but is apt to crystalise out of the wine some time after bottling because it is rather unstable in solution. This can lead to a deposit in the bottom of a bottle of previously clear wine. This in turn gives an exallent excuse to muck about decanting the wine.

Tangerine Cinnamon & Clove Mead (Metheglin); Mead Batch #1

1 gallon batch

* 3.25 lbs honey
* 1 tangerine (cut in eights, rind and all)
* 1 small handful of raisins (25)
* 1 stick of cinnamon
* 1 whole clove
* 1 teaspoon of Fleismanns bread yeast
* Balance spring water to one gallon

Process:

Use a clean 1 gallon carboy, Dissolve honey in some warm water and put in carboy.
Wash orange well to remove any pesticides and slice in eights --add orange. Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water. Shake the heck out of the jug with top on, of course.
When at room temperature in your kitchen. Put in 1 teaspoon of bread yeast.
Install water airlock. Put in dark place.
After 2 months and maybe a few days it will slow down to a stop and clear all by itself.
If you wait long enough even the oranges will sink to the bottom but I never waitied that long. If it is clear it is ready. You don't need a cold basement. It does better in a kitchen in the dark. (like in a cabinet) likes a little heat (70-80).

from: Joe Mattioli's Foolproof Ancient Orange, Clove, and Cinnamon Mead