A Touch of Gold Oenobraggot

"Touch of Gold Mead Yield 5 gallons OG = 1.078 FG = 1.010 ABV = 9% Final Brix (2.25) = 16.75 x 0.55 = 9% ABV Original Brix (19.00)- Ingredients: 3 % lbs. Briess light malt extract syrup 1 ½ lbs. Briess light dry malt extract 3 lbs. honey (do not boil) 2 lbs. Alexander's Muscat grape concentrate (do not boil) ½ tsp. dry saffron (boil 15 minutes) ½ oz. 2.5 AAU* Willamette hops (bittering hop) (5% alpha acid) Y2 0z. 2.5 AAU Willamette hops (flavor hop) (5% alpha acid) 1 tsp. Irish moss White Labs WLP500 (Irappist) or Wyeast 3787 (Trappist) yeast (note that these are beer yeasts) A cup of corn sugar (for priming) Water (enough to make 5 gallons of wine must)"

CellarDog47

creator

3/9/2025

date

servings

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Experience the enchanting flavors of Golden Harmony Mead, a captivating blend of honey, Muscat grape concentrate, and the delicate essence of saffron. This unique mead boasts a rich aroma and a delightful sweetness, perfectly balanced with a mild bitterness from Willamette hops. Ideal for celebrations or cozy evenings, this 9% ABV beverage is sure to impress with its golden hue and complex taste.

ingredients

3 lbs. Briess light malt extract syrup
1 ½ lbs. Briess light dry malt extract
3 lbs. honey (do not boil)
2 lbs. Alexander's Muscat grape concentrate (do not boil)
½ tsp. dry saffron (boil 15 minutes)
½ oz. 2.5 AAU Willamette hops (bittering hop) (5% alpha acid)

½ oz. 2.5 AAU Willamette hops (flavor hop) (5% alpha acid)
1 tsp. Irish moss
1 pack White Labs WLP500 (Irish Ale) or Wyeast 3787 (Trappist yeast)
1 cup corn sugar (for priming)
Water (enough to make 5 gallons of wine must)

steps

1.
Begin by sanitizing all equipment thoroughly to avoid contamination.
2.
In a large brew kettle, add 3 gallons of water and bring to a gentle boil.
3.
Stir in the Briess light malt extract syrup and dry malt extract until dissolved.
4.
Add the ½ oz. of bittering Willamette hops and boil for 60 minutes.
5.
Add saffron during the last 15 minutes of the boil for infusion.
6.
Turn off the heat and cool the wort (mixture).
7.
Once cooled, transfer to a sanitized fermentation vessel and top off with water to reach 5 gallons.
8.
Add honey and Muscat grape concentrate, stirring gently to mix.
9.
Add Irish moss and sprinkle yeast on top without stirring. Seal the fermenter with an airlock.
10.
Allow the mead to ferment for 2-4 weeks until the fermentation activity ceases.
11.
Prepare a priming solution by dissolving corn sugar in 2 cups of boiling water, cool, and gently mix into the mead.
12.
Bottle the mead in sanitized bottles and cap securely.
13.
Let the bottles condition for at least 4-6 weeks before tasting.

mead honey saffron fermentation wine

DishGen

A Touch of Gold Oenobraggot

Servings: 40

ingredients

3 lbs. Briess light malt extract syrup
1 ½ lbs. Briess light dry malt extract
3 lbs. honey (do not boil)
2 lbs. Alexander's Muscat grape concentrate (do not boil)
½ tsp. dry saffron (boil 15 minutes)
½ oz. 2.5 AAU Willamette hops (bittering hop) (5% alpha acid)

½ oz. 2.5 AAU Willamette hops (flavor hop) (5% alpha acid)
1 tsp. Irish moss
1 pack White Labs WLP500 (Irish Ale) or Wyeast 3787 (Trappist yeast)
1 cup corn sugar (for priming)
Water (enough to make 5 gallons of wine must)

steps

1.
Begin by sanitizing all equipment thoroughly to avoid contamination.
2.
In a large brew kettle, add 3 gallons of water and bring to a gentle boil.
3.
Stir in the Briess light malt extract syrup and dry malt extract until dissolved.
4.
Add the ½ oz. of bittering Willamette hops and boil for 60 minutes.
5.
Add saffron during the last 15 minutes of the boil for infusion.
6.
Turn off the heat and cool the wort (mixture).
7.
Once cooled, transfer to a sanitized fermentation vessel and top off with water to reach 5 gallons.
8.
Add honey and Muscat grape concentrate, stirring gently to mix.
9.
Add Irish moss and sprinkle yeast on top without stirring. Seal the fermenter with an airlock.
10.
Allow the mead to ferment for 2-4 weeks until the fermentation activity ceases.
11.
Prepare a priming solution by dissolving corn sugar in 2 cups of boiling water, cool, and gently mix into the mead.
12.
Bottle the mead in sanitized bottles and cap securely.
13.
Let the bottles condition for at least 4-6 weeks before tasting.

AI-Generated Recipe from DishGen - https://dishgen.com/recipes/ 67cd8b72716880798ea7c8b1

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Comments

Name: A Touch of Gold Oenobraggot
Yield: 40
Ingredients: 3 lbs. Briess light malt extract syrup; 1 ½ lbs. Briess light dry malt extract; 3 lbs. honey (do not boil); 2 lbs. Alexander's Muscat grape concentrate (do not boil); ½ tsp. dry saffron (boil 15 minutes); ½ oz. 2.5 AAU Willamette hops (bittering hop) (5% alpha acid); ½ oz. 2.5 AAU Willamette hops (flavor hop) (5% alpha acid); 1 tsp. Irish moss; 1 pack White Labs WLP500 (Irish Ale) or Wyeast 3787 (Trappist yeast); 1 cup corn sugar (for priming); Water (enough to make 5 gallons of wine must)

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