I've decided to make three five-gallon batches of mead this year. My first was Cherry Vanilla Melomel. My next two will be Pyment and the following recipe I have derived for what I call Wit Metheglin (to use the spices for a Belgian White Ale):
12 lbs wildflower honey
3 lbs wheat dried malt extract
2 oz. dried bitter orange peel
2 oz. coriander
4 grams paradise seeds.
zest of one orange.
I plan to boil the wheat DME and bitter orange peel for 30 minutes with one gallon of water. I will add crused coriander seed and paradise seed with 10 minutes left in the boil, and the orange zest at kettle knockout and let it sit 15 minutes. I will then add the honey and enough water to bring to five gallons.
If anyone has any suggestions or comments, I'd appreciate them.
12 lbs wildflower honey
3 lbs wheat dried malt extract
2 oz. dried bitter orange peel
2 oz. coriander
4 grams paradise seeds.
zest of one orange.
I plan to boil the wheat DME and bitter orange peel for 30 minutes with one gallon of water. I will add crused coriander seed and paradise seed with 10 minutes left in the boil, and the orange zest at kettle knockout and let it sit 15 minutes. I will then add the honey and enough water to bring to five gallons.
If anyone has any suggestions or comments, I'd appreciate them.