Presentation on theme: "Making Mead By Robert & Gloria Leustek. Now that you have honey, what do you do with it?"— Presentation transcript:
Making Mead By Robert & Gloria Leustek
Now that you have honey, what do you do with it?
You make MEAD!
The History of Mead
Mead is thought to be the oldest alcoholic beverages know to man. The history of mead may go back more than 8,000 years. not yet been drink of the Age of drunk in classical honey-intoxicated. The oldest known meads were created on the Island of Crete. Wine had not yet been created. Mead was the drink of the Age of Gold, and the word for drunk in classical Greek is methismenos or honey-intoxicated.
The History of Mead The earliest archaeological evidence for the production of mead dates to around 7000 BC. Pottery vessels containing a mixture of mead, rice and other fruits along with organic compounds of fermentation were found in Northern China from the Old fermented honey The English word mead derives from the Old English meodu, meaning fermented honey drink
The History of Mead Legend has it that the word honeymoon is derived from an ancient tradition of sending a newly married couple off to seclusion for a month with much mead, to ensure their best chance to start a family quickly. Mead has been, and still is, considered the drink of love.
Legal New Jersey Statute §33:1-75 allows for the production of wine or malt alcoholic beverages in the home by persons over the age of 21, not to exceed 200 gallons per year, free from state excise tax. A requirement for New Jersey home beer and wine makers to obtain a state permit to practice their hobby was eliminated in January ment-affairs/statutes/new-jersey
What is Mead? A fermented drink made with honey, water and yeast also known as MUST
What is Mead? There are 4 main types of ingredients that are most commonly used: Fruit Vegetables Spices, Herbs and Plants Other Foods such as molasses, maple syrup or chocolate
Mead Styles: Sack Mead - a sweeter Mead, with more honey Melomel - with fruit or fruit juice Metheglin - with spices and extracts
Mead Styles Acerglyn - with maple syrup Morat - with mulberries Pyment - with both honey and grapes Hippocras – with honey, grapes, and spices
Mead Styles Cyser - honey and apples or apple cider (apple juice in Europe) Can also be made with peach, cherry or pear cider Braggot - honey and malt, sort of a Mead-beer Oxymel - Mead mixed with wine vinegar
Mead Styles Rhodomel - honey with Attar, a rose petal distillate, or rose petals Capsicumel - honey with chile peppers
Mead Styles T'ej –with honey, water and hops. It is the national drink of Ethiopia, and has a unique taste
Supplies you will need…. Starter Winemaking Equipment: $74.99 (8200 pg. 68) Winemaking Equipment Kit Instructional DVD 7.9 gallon plastic fermenter with lid 6 gallon glass carboy, Stopper, Airlock Bottle brush, Hydrometer 8 ounces of Easy Clean No-Rinse Cleanser Plastic plunger corker 30- #8 X 1 3/4" straight corks Racking cane, tubing 5 feet of siphon tubing Bottle filler Shut-off clamp
Supplies you will also need…. Brew Pot – 3 gallon Long Handled Spoon Thermometer Mix-Stir Agitator Rod Yeast Nutrient Yeast Energizer Acid Blend Bentonite Flocculent Bottles (ask your friends) Most importantly… Recipes!
Supplies you will also need…. Corrados in Patterson Corrado's Home Beer and Winemaking Center offers everything you need to become a skilled wine or beer maker! Come see our state-of-the art equipment, supplies, and wine & beer paraphernalia! Talk with one of our knowledgeable staff-members about making beer or wine in your very own home!
Terminology and Calculations Specific Gravity (S.G.) –This is used to determine how much sugar is present in the Must/Mead. The higher the SG, the more sugar is present. Final Gravity (F.G.) – The measurement of the specific gravity when all fermentation has ceased. The lowest that can be reached is
Terminology and Calculations Alcohol by Volume (ABV) – The amount of alcohol in your Mead, given as a percentage of the total volume. Most wines are around the 11% to 12% ABV, but it is possible to ferment up to 20% to 22%. pH or Acidity – The amount of acid in your Must will determine the health of the yeast. A solution of honey in water will usually have a natural pH of around 3.7 to 4.6. The optimal pH for yeast is around 3.7 for best results.
Terminology and Calculations Acid blend is a blend of the three most common acids found in fruit: citric, malic and tartaric. Its typically used in wines that are naturally lacking in acid, which typically results in a flat tasting wine. Acid Blend adds liveliness to the wine and helps to bring out its fruity flavors. Having a proper level of acidity will help establish a vigorous fermentation.
Sweet VS. Dry
Types of Yeast (pg )
Keep good records Recipe Name Brew Date – __/__/__ Batch Size – ___ gal. Honey Varietal – ______ S.G. goal – 1.___ %ABV goal – __% Ingredients: __Lbs. Honey __gal. Liquid (water/apple cider etc.) __Lbs. Other ingredients __oz. DAP/Energizer __oz. Yeast etc. Process: Prep method (including times, amounts, temperatures, acid level, processes and observations) Continued notes and comments (additions, aerations, rackings etc.) up to bottling and tasting notes. Using a standard brewlog will help tremendously with keeping things organized.
The Process Determine the recipe Gather the ingredients, supplies & additives Prepare & sanitize, sanitize, sanitize! All measurements are by weight, not volume
The Process Some of our favorite recipes: Natural Sack Mead Clove Metheglin Fall Spice Metheglin Mulberry Morat Rocky Mountain Red Metheglin Royal Metheglin
The Process SANITIZE? Did we mention………SANITIZE?
The Process Weigh the honey into your brew pot using equal amounts of honey to water ratio. Heat to 145 degrees for 8 minutes.
Taking a taste!
The Process Add 1 tsp Bentonite to 2 quarts of very hot water, mix. This is an early Flocculent.
The Process Mix in the Bentonite
The Process Pour the heated honey into the bucket. Fill to the 6 gallon mark.
The Process Remember honey is a natural antibiotic so we add yeast energizer, yeast nutrient and acid blend.
The Process After the mixture has cooled to about 68º, take your initial Specific Gravity reading with your Hydrometer.
The Process Stir in any additives such as flowers or oak chips.
The Process Pitch the yeast. We use a yeast starter made from orange juice.
The Process Firmly cover the primary fermenter, secure air lock and wait for the fermentation.
The Process In 1-2 days fermentation should begin and after about a week, the initial fermentation should appear stop. Then rack off into a carboy, recap, put in a cool dark Location. In about 1 week Take a S.G. reading. If Or less we go onto the next Step. If not, wait a few more days and take another reading.
The Process Once the S.G. reading is or less then with your drill and your Mix-Stir Agitator Rod and whip the mead vigorously. Do not over-whip.
The Process You can also add preservatives such as Sorbate and a chemical like Metabisulfite to insure that the fermentation process will not continue in your bottles.
The Process Then add your flocculent. Popular flocculents are: Isinglass Sparkolloid Mix well, add water to within 1 inch of the airlock Reinsert Airlock, put in cool dark place. Wait 2 weeks.
When you are ready to bottle: Take a final Hydrometer reading, compare the values to determine alcohol content. Clean & sanitize your bottles: One 6 gallon carboy will yield about 3 cases of standard 750 ml wine bottles.
Bottling When you are ready to bottle: Using a racking cane, fill & cork each bottle. Finally, Label & apply shrink caps.
Always store your bottles on their sides in a cool location 54º is ideal but never more than 75º
The Wait Reds age about 1 year Whites age sooner.