Wine Making
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The Stuff of Poetry - Mead
   
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Principles Of The Zone Diet
The Zone Diet has been around since around 1995, when fatty
acids research scientist Dr. Barry Sears published the New York
Times bestseller "The Zone". This book was aimed .....
The Zone Diet has been around since around 1995, when fatty
acids research scientist Dr. Barry Sears published the New York
Times bestseller "The Zone". This book was aimed .....
People have been drinking fermented beverages since the dawn of
civilization. At first, the production of alcohol may have been
accidental. Over time, it became an art.
Mead is a beverage made from fermented honey. This very drink
was the founding father of wine and beer. A purist might just
stick to just the simplest recipe of honey, water, and yeast,
but some people, like myself, add a few additional ingredients
to compliment the main ingredient.
My first introduction to mead was on my birthday. I prepared a
medieval feast, each ingredient carefully chosen to be
historically accurate or at least as accurate as it could be. A
friend of mine brought along mead made by a brewery also known
for brewing Tej, an Ethiopian honey wine. It was a welcome
accompaniment to the sweet and savory flavors of the various
medieval dishes.
I acquired a taste for mead while in Denmark. I was attending a
folk school, and two of our favored activities were singing and
drinking. A local liquor store carried mead in a ceramic bottle.
The label depicted two Vikings, who seemed rather happy enjoying
The Rise And Fall Of Babylon
According to the Book of Revelations, the city of Babylon has to be rebuilt once again. This is another key event for everyone to really keep an eye on. Prophecy scholars are divided .....
their brew out of horns. My friends and I started having littleAccording to the Book of Revelations, the city of Babylon has to be rebuilt once again. This is another key event for everyone to really keep an eye on. Prophecy scholars are divided .....
parties we appropriately dubbed Viking Giggle Fest.
After school ended, I returned home. I yearned to make mead. I
had been brewing for years, but most of these experiments ended
in failure. This time around I was determined to make something
drinkable. My first batch was rather scaled down. I boiled honey
in water, let it cool to room temperature, added yeast, and set
it aside to ferment for two weeks. I wanted to try it, so after
the two weeks were up, I decided to try it. It wasnt bad, but
it wasnt wonderful either. It showed signs of carbonation, its
bubbles gently tickled my palate. The taste was a little watered
down, but I was working off of a theory and not off of a recipe.
The next time I brewed I was prepared. I went out and got a
basic brewing kit. I used more honey this time and also decided
to use a few additives and clarifying agents such as gelatin,
hops, lavender, and rose hip. I used champagne yeast instead of
bread yeast for better flavor. This brew fermented for two
weeks, I then aged it for two more, bottled it, and left it to
age on a rack for about two more months. The end result was
something wonderful, and I gave my grandfather a taste. He had
been an avid amateur vintner, so he knew a thing or two about
how wine should taste. A tear came to his eye, and I could tell
he was proud that I had been successful.
For more information, visit these sites: http://www.gotmead.com/making-mead/ http://www.solorb.com/mead/mead.html http://sca_brew.homestead.com/files/recipes/Crystal
Business Wine Gift
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About the author:
Paul Rinehart is the founder of www.onlinecooking.net.