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f you like your meads sweet, light and true to their heritage, you’ll love sack mead. The flavor is full of honey, you can almost hear the bees buzz!! Because this mead is only flavored with honey, the tannin is an essential part of the recipe. Leave it out, and you may find the end result a bit insipid. 

Makes 1 gallon

3 pounds orange blossom honey

1 teaspoon acid blend

1 teaspoon pectic enzyme

1 Campden tablet

1 package Montrachet yeast

1 teaspoon yeast nutrient

1 1/2 cups orange juice at room temperature

1/4 teaspoon grape tannin

In a large enamel or stainless steel pot, boil the hone in water (1 part honey to 2 parts water) for 10 to 20 minutes, skimming off any foam that forms. (the foam will contain water impurities and beeswax residue.)

Let cool, and then transfer the honey mixture to a 2 gallon fermenter. Add the acid, pectic enzyme and enough water to make 1 gallon. Add the campden tablet and let the mixture sit, well covered, for 24 hours.

In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubly, then add to must.

Add the tannin and allow the mixture to ferment. We recommend racking meads after the most vigorous fermentation, siphon the wine into a 1-gallon airlocked fermenter. In about 3 months, rack again. In about six months, rack once again. Rack a final time right before bottling–about a year after fermentation started. Then bottle and cork the finished mead and store in a cool cellar.

Age for at least six months before opening a bottle.

Popularity: 1% [?]

f you like your meads sweet, light and true to their heritage, you'll love sack mead. The flavor is full of honey, you can almost hear the bees buzz!! Because this mead is only flavored with honey, the tannin is an essential part of the recipe. Leave it out, and you may find the end result a bit insipid.

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Beer Recipes – Making Homemade Wine and Beer – Wine Recipes - BenEvert.com - A Plethora of Info for the 21st Century

 

Fifth in the Series

This wine is light and lively with hints of citrus and a nice, vinous character. The wheat supplies nutrients and sugars to enhance the fermenation process. 

Makes 1 gallon

3/4 pound wheat berries

1 pound raisins or 1 pint white grape juice concentrate

2 1/2 pounds brown sugar

1 Campden tablet

1 package wine yeast

1 teaspoon pectic enzyme

1 teaspoon yeast nutrient

1 1/2 cups orange juice at room temperature

1 ounce citric acid

Soak the wheat berries overnight in 1/2 quart of water to soften them. Mince the wheat berries and raisins and transfer to a 2 gallon fermenter. Bring 2 quarts of water to a boil, pour it over the wheat-raisin mixture, add the brown sugar, and let cool. Add a Campden tablet and let sit, well covered, for 24 hours.

In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubly, then add to the must.

Add the citric acid; then let the mixture sit, loosely covered, for ten days, stirring daily. Rack the mixture toa 2 gallon airlocked fermenter and allow it to ferment to completion. When fermeentation stops, bottle, cork and cellar the wine.

Wait at least six months before sampling.

Popularity: 1% [?]

Fifth in the Series

This wine is light and lively with hints of citrus and a nice, vinous character. The wheat supplies nutrients and sugars to enhance the fermenation process.

Makes 1 gallon

3/4 pound wheat berries

1 pound raisins or 1 pint white grape juice concentrate

2 1/2 pounds brown sugar

1 Campden tablet

1 package wine yeast

1 teaspoon pectic enzyme

1 teaspoon yeast nutrient

1 1/2 cups orange juice at room temperature

1 ounce citric acid



Soak the wheat berries overnight in 1/2 quart of water to soften them. Mince the wheat berries and raisins and transfer to a 2 gallon fermenter. Bring 2 quarts of water to a boil, pour it over the wheat-raisin mixture, add the brown sugar, and let cool. Add a Campden tablet and let sit, well covered, for 24 hours.

In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubly, then add to the must.

Add the citric acid; then let the mixture sit, loosely covered, for ten days, stirring daily. Rack the mixture toa 2 gallon airlocked fermenter and allow it to ferment to completion. When fermeentation stops, bottle, cork and cellar the wine.

Wait at least six months before sampling.



Technorati Tags: Wine, Winemaking, Wheat, Recipe

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My Blogs

Beer Recipes – Making Homemade Wine and Beer – Wine Recipes - BenEvert.com - A Plethora of Info for the 21st Century

When I visited Monticello several years ago, I was fascinated by Jefferson’s farming techniques. I was also fascinated how that just about every family during that time period made their own beer and wine. Just think how cool it would be if everyone now made their own wine and beer. Millions of varieties to taste and enjoy. Well if you want a little background about that period, check this out from Colonial Williamsburg.

This is an old time wine recipe. I’m not sure if the powder sugar means regular sugar or powdered sugar since terms were a wee bit different than.

WINE-RAISIN or STEPHONY, may be thus made: Take two pounds of Raisins of the Sun dried, a pound of good Powder-sugar, the Juice of two Lemmons, and 1 whole Peel: Let these boil half an hour in 2 Gallons of Spring-water; and then taking the Liquor off from the Fire, pour it into an earthen Pot, which is to be cover’d close for 3 or 4 days, stirring it twice a day, and adding a little Sugar.

For you beer drinkers, here is a recipe for spruce beer.

Spruce Beer Recipe from Pioneer Thinking.
5 gallons of water
1/8 pound of hops
1/2 cup of dried, bruised ginger root
1 pound of the outer twigs of spruce fir
3 quarts of molasses
1/2 yeast cake dissolved in 1/2 cup of warm water or 1/2 cup
of liquid homemade yeast

In a large kettle combine the water, hops, ginger root and
spruce fir twigs. Boil together until all the hops sink to the
bottom of the kettle. Strain into a large crock and stir in the
molasses. After this has cooled add the yeast. Cover and leave
to set for 48 hours. Then bottle, cap and leave in a warm place
(70-75 degrees F) for 5 days. It will now be ready to drink.
Store upright in a cool place.

Popularity: unranked [?]