Recipe - Honey Ale (Mead)

4 pound Buckwheat honey
4 ounce Styrian Goldings hops
7 g Red Star Ale yeast
1 teaspoon Acid blend
1 teaspoon Yeast nutrient
1 cup Corn sugar

Boil honey and 3 gallons water with 3 ounces hops for 47 minutes, add 1
ounce last 7 minutes. Before adding hops, skim off the scum that rises to
the top. Cool and pour into fermenter and top to 5 gallons. Add acid
blend, nutrients and rehydrated yeast. When fermentation completes, mix
with 1 cup sugar, a little yeast and bottle. This was the very first beer I
ever made and 7 years ago most people I knew didn't worry about the
bittering units of the hops. I would guess that they were around 3% AAU's.
Red star was the main yeast used at the time. Yeast nutrient is necessary
since the honey does not have the required food for the beasties. I used
buckwheat honey because I like the flavor. Do not drink this beer until
at least 1 month after bottl ing. Since it is made from honey the ale
improves with age. A bottle that I saved for 4 and a half years tasted so
good that I wish I had saved more! The beer had a very nice honey aroma
and flavor. The hops were enough to balance the sweetness. I don't think
that I would change anything except try to make more and keep it a while
before drinking. Original Gravity: 1.031 Final Gravity: 0.997

Recipe By : David Haberman

From: Big Flavors Of The Hot Sun By Chr

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip