Dragon Mead (Drink)
12 pounds of Fireweed Honey
3 gallons of water
Black Tea
Brew tea of Cinnamon Sticks, Ginger, Rhubarb, and Mint
6 medium Lemons
Yeast Nutrient 6 teaspoons
1 Vanilla bean
Merlot Red Wine Yeast (I use liquid yeast)
Brew a tea of the Cinnamon Sticks, ginger, Rhubarb, and Mint with some of the water from the 3 gallons. Juice lemons. Brew Black Tea with some of the water of the 3 gallons. Place water, honey, teas, lemons, lemon pulp, cut up lemon skins, yeast nutrient, and split vanilla bean and scrap it into a pot to boil. Boil all together at 150 degrees for 22-25 minutes. Place in primary fermenter and skim off all pulp, skins, and foam. Introduce Yeast only after it has cooled to about 75 degrees, this may take a day. After 1 week, siphon into a carboy and stopper with an airlock. Siphon into another carboy every two weeks until it clears to a golden colour, takes about 8-16 weeks.
Written by admin on September 9th, 2006 with
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