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Monster Media 1993 #2
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CIMEAD.REC
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1993-07-10
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STAR & GARTER SACRED CIDER MEAD
«Fac Quodlibet Vis»
Rx:
8 pounds Honey (I like it the darker the better.)
2 cups corn sugar
1 cup lemon juice
1 gallon water, more or less
3 gallons sweet apple cider
1 ounce hop pellets (optional. If used I recommend Fuggle)
3 slices fresh gingerroot (optional)
Champagne Yeast
Fining - whatever kind you prefer
Depectinizing Enzyme (if natural cider)
Stabilizing Tablets
Campden Tablets
Bring the gallon of water to a boil. Put in the honey, corn sugar, and
lemon juice. If you are using ginger, add it at the start to the
boiling water. Bring it back to a boil, and boil the honey/water
mixture for at least 30 minutes. If you are using hops, add them after
you take it off the boil, and strain them out as you mix this with the
cider.
While this is boiling, Glap (TM) may form on the surface of the mixture.
If so, you should skim away the Glap (TM) with a tea strainer. Now is
also an opportune time to remove any sticks, twigs, wax, bug parts, or
other oddments that are occasionally found in the honey. If Glap (TM)
appears, keep boiling it until it is gone. However, bear in mind that a
short boil will drive off less of the honey flavour.
Pour the 3 gallons of sweet cider into your primary fermentation vat.
Add the boilt honey/water mixture. If you are using freshly pressed
cider, add the depectinizing enzyme now. This may not be necessary if
you are using reconstituted cider; but only churls use reconstituted
cider.
Wait 24 hours for the depectinizing enzyme to work; and then, add the
yeast.
Let this ferment in the primary for one week; then rack this into the
secondary fermenter and keep it there until all fermentation stops and
the water in the lock is level and still. Add the fining and wait in
accordance with the directions for that; then syphon off into a large
vat for bottling.
Then, add 1 Campden tablet per gallon or per the directions of the
sulphite you are using; and stabilizer in accordance with the
directions there. Bottle in sterilized wine bottles.
Alternatively: omit the Campden tablet and stabilizer at the end. Stir
in 1 cup of light corn syrup into the fined and fermented mead; and
bottle as you would beer or champagne, to make a sparkling cider-mead.
Makes about 4 1/2 gallons. This should be a relatively sweet Mead. I
think it is best drunk while relatively new; as the cider-mead ages the
honey flavour tends to dissipate and the hard cider flavour becomes more
pronounced. I drink it more like a beer than a wine, myself.