Recipe - Sack Mead

3 ga Water
16 pound Honey
One fourth cup Keemun tea
One fourth cup Oolong tea
2 teaspoon Cinnamon
One half teaspoon Whole anise seed
18 Clusters
20 Allspice, crushed
1 Inch galingale root,
Crushed
Yeast
Unflavored gelatin (fining)
Cardamom, crushed

Boil water, adding tea and spices. Remove from heat and stir in honey.
(Some mead makers boil the honey, skimming the scum as it forms). Cover
boiled water, and set aside to cool (this usually takes a long time, so
start on the next step). Make a yeast starter solution by boiling a cup of
water and a tablespoon or two of honey. Add starter to cooled liquid. Cover
and ferment using blow tube or fermentation lock. Rack two or three
times to get rid of sediment. This recipe took about 6One half months from
brewing to bottling. First rack took place 15 days after brewing. 2nd rack
3 weeks later. 3rd rack 3 months later. Gelatin added 1 month later.
Bottled about 2One half months later. Yield 3.7 gallons. Sweet, smooth,
potent. A dessert wine. This is perhaps the best of my 20 or more batches
of mead.

Recipe By : Serving Size:

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