summersolstice
Drunken Friar Cellars
- Joined
- Nov 4, 2005
- Messages
- 220
- Reaction score
- 2
This is a spiced mead using saffron.
I began with a traditional mead:
15 pounds of alfalfa honey
water to five gallons
Hydrate D-47 per manufacturer's instructions. Step feed at 12 hours, 1/3 sugar break, and 2/3 sugar break.
OG 1.106
FG .996
Here are the spices for a 3-gallon batch:
Roast 3 grams of saffron in a small frying pan (be careful with this stuff - it's worth more than gold!) and add to a French press along with 3 small thumbnails of fresh ginger, 3 bay leaves, ½ cinnamon stick, a couple of pinches of blade mace, and 4 tablespoons grains of paradise. Add 3/4 cup boiling water and steep for 30 minutes. Cool to room temperature and add to a 3-gallon glass carboy. Add 1 pound of alfalfa honey. Add base dry traditional mead. Age for three to six months and, when clear, bottle.
Bottle the remainder as a traditional mead, if desired.
I began with a traditional mead:
15 pounds of alfalfa honey
water to five gallons
Hydrate D-47 per manufacturer's instructions. Step feed at 12 hours, 1/3 sugar break, and 2/3 sugar break.
OG 1.106
FG .996
Here are the spices for a 3-gallon batch:
Roast 3 grams of saffron in a small frying pan (be careful with this stuff - it's worth more than gold!) and add to a French press along with 3 small thumbnails of fresh ginger, 3 bay leaves, ½ cinnamon stick, a couple of pinches of blade mace, and 4 tablespoons grains of paradise. Add 3/4 cup boiling water and steep for 30 minutes. Cool to room temperature and add to a 3-gallon glass carboy. Add 1 pound of alfalfa honey. Add base dry traditional mead. Age for three to six months and, when clear, bottle.
Bottle the remainder as a traditional mead, if desired.