Dark Winter Mead

"Dark Winter Mead 5 liters mineral water (you can get these big bottles in supermarkets) 3 big oranges 0.07 lb raisins 1/2 kg honey 0.02 lb dry yeast 0.55 lb dark muscovado sugar 2 star anise (whole) 2 teaspoons cloves (whole) 3 tablespoons dried orange peel 2 sticks cinnamon (whole) 2 teaspoons cardamom (whole) TO START: Take your bottle of spring water a make room for the ingredients by pouring about 1/3 of the water into a separate container. Don't throw this away. Chop the oranges and add to the water along with the raisins, yeast and honey. If the honey is too thick to pour then soften it in either a hot water bath or the microwave a if the jar has no metal on it and will fit! Fill the bottle to top with the left over spring water. Put the top onto the bottle and shake for a few minutes to get it going. You now need to get a rubber balloon and place it over the top in place of the bottle lid. You will need to pierce it a few times to allow gases to escape but to keep stuff from getting into it. Perfect! Right, now leave this alone for FOUR MONTHS. It will need to be placed in a nice warm, dark, dry place such as the airing cupboard or laundry room. Don't be tempted to take the balloon off to see how it's doing you need to leave it uncontaminated! So four months have passed (or longer if you can bear it! 6 months is ideal) and now you must strain the mead and add the syrup. It's nearly ready for drinking! To make the syrup heat the dark sugar over a low heat with about 50ml of water the sugar dissolves easily. Add the whole spices and stir. Let this bubble away gently for a good 30 mins to release the delicious flavours of the spices. Meanwhile you will need to strain the mead. Use a sieve first to get rid of the lumps and oranges and then strain it again using coffee filter paper. Return it to its original bottle. When the syrup has cooled, add it to the mead. Cover it back up with the balloon and leave to settle for a week or so. a"

CellarDog47

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12/27/2024

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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.

Embrace the cozy warmth of winter with this rich and aromatic Dark Winter Mead. Infused with bold flavors from dark muscovado sugar, star anise, and spices, this mead offers a unique twist on traditional recipes. Perfect for sipping by the fire or gifting during the holidays, its vibrant citrus notes from fresh oranges and raisins create a delightful complexity that elevates any gathering.

ingredients

5 liters mineral water
3 large oranges, chopped
0.07 lb raisins
1.1 lbs honey (approx.)
0.02 lb dry yeast
0.55 lb dark muscovado sugar

2 whole star anise
2 teaspoons whole cloves
3 tablespoons dried orange peel
2 whole cinnamon sticks
2 teaspoons whole cardamom pods

steps

1.
Start by pouring out about 1/3 of the mineral water into a separate container.
2.
Add chopped oranges, raisins, yeast, and honey into the water in the bottle; soften honey if necessary.
3.
Fill the bottle to the top with leftover water, seal, and shake gently to mix the ingredients.
4.
Cover the bottle's opening with a rubber balloon, piercing several holes to allow gas escape.
5.
Store the bottle in a warm, dark place for 4-6 months without disturbing it.
6.
Once aged, strain the mead using a sieve, followed by coffee filter paper for clarity.
7.
To create the syrup, heat dark muscovado sugar with about 50ml of water until dissolved, adding whole spices. Simmer for 30 minutes.
8.
Allow the syrup to cool, then combine it with the strained mead.
9.
Seal again with the balloon and let it settle for another week.

mead winter spiced homemade fermentation

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Comments

Name: Dark Winter Mead
Yield: 10
Ingredients: 5 liters mineral water; 3 large oranges, chopped; 0.07 lb raisins; 1.1 lbs honey (approx.); 0.02 lb dry yeast; 0.55 lb dark muscovado sugar; 2 whole star anise; 2 teaspoons whole cloves; 3 tablespoons dried orange peel; 2 whole cinnamon sticks; 2 teaspoons whole cardamom pods

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