12/07
Mead MakingPlease Note:
These two kits are the same except that one kit is used with Wine Bottles and corks for Still meads and the second has a Bottle Capper used for Sparkling meads and Crimp Crown style bottles.
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Part # 40003 - 3 Gallon Home Mead Kit - Cork - $ 99.99 This Deluxe Kit includes all the equipment needed to make Mead. |
| 1 ea. 5 gallon food grade/plastic fermenter / predrilled for spigot. |
| 1 ea. Drilled lid, for primary fermentation w/ grommet for air lock. |
| 1 ea. Transfer Spigot -transfer Mead from primary to secondary. |
| 1 ea. 3 gallon Glass Carboy for secondary fermentation. |
| 1 ea. Triple scale hydrometer, checks specific gravity and alcohol content. |
| 1 ea. 10" Hydrometer Test jar |
| 1 ea. Uni.-stopper, to seal glass carboy air tight |
| 1 ea. 18" mixing paddle, double ended for carboy use also. |
| 1 ea. 3 piece air lock, fits both fermenter. |
| 2 ea. Liquid crystal thermometer stick-on |
| 1 ea. Bulb Style - Sampler for hydrometer |
| 1 ea. Bottle filler, fill your wine bottles right, from the bottom to top. |
| 1 ea. Bottle brush, 16" with tuft end to clean way down to the bottom. |
| 1 ea. Carboy brush, |
| 1 ea. Twin handle compression corker. |
| 30 ea. # 9x1-1/2" corks, smooth premium quality. |
| 1 ea. 24" Siphon Assy. w. tubing Makes transferring, from carboy |
| 1 ea. 8 oz. One Step Sanitizer, no-rinse and no chorine great for all the equipment. |
| 1 ea. Wine / Mead Instruction book |
| 1 ea. Acid Test Kit |
| 1 ea. 2 - Ounce Acid Blend - to help balance the acid level |
| 1 ea. 25/Pack Campden tablets, sanitizer for corks and a stabilizer |
| Traditional & Fruit Mead recipes. |
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Add the Ingredient Addition Pack Used on most Meads 1 ea. 2- ounce Malic Acid - Helps to balance the acid level 1 ea. 2 -ounce Tartaric Acid - Helps to balance the acid level 1 ea. 4- ounce Yeast Nutrient 1 ea. 2- Ounce Yeast Energizer 1 ea. Pasture Champagne Yeast # 40003-1 $ 6.25 |
Or see Wine Ingredients Wine Yeast - Additives
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Part # 40002 - 3 Gallon Home Mead Kit - Capper- $ 95.99 This Deluxe Kit includes all the equipment needed to make your own home Grown, wine. |
| 1 ea. 5 gallon food grade/plastic fermenter / predrilled for spigot. |
| 1 ea. Drilled lid, for primary fermentation w/ grommet for air lock. |
| 1 ea. Transfer Spigot -transfer Mead from primary to secondary. |
| 1 ea. 3 gallon Glass Carboy for secondary fermentation. |
| 1 ea. Triple scale hydrometer, checks specific gravity and alcohol content. |
| 1 ea. 10" Hydrometer Test jar |
| 1 ea. Uni.-stopper, to seal glass carboy air tight |
| 1 ea. 18" mixing paddle, double ended for carboy use also. |
| 1 ea. 3 piece air lock, fits both fermenter. |
| 2 ea. Liquid crystal thermometer stick-on |
| 1 ea. Bulb Style - Sampler for hydrometer |
| 1 ea. Bottle filler, fill your wine bottles right, from the bottom to top. |
| 1 ea. Bottle brush, 16" with tuft end to clean way down to the bottom. |
| 1 ea. Carboy brush, |
| 1 ea. Twin handle Bottle Capper |
| 55 pack Gold Bottle caps. |
| 1 ea. 24" Siphon Assy. w. tubing Makes transferring, from carboy |
| 1 ea. 8 oz. One Step Sanitizer, no-rinse and no chorine great for all the equipment. |
| 1 ea. Wine / Mead Instruction book |
| 1 ea. Acid Test Kit |
| 1 ea. 2 - Ounce Acid Blend - to help balance the acid level |
| 1 ea. 25/Pack Campden tablets, sanitizer for corks and a stabilizer |
| Traditional & Fruit Mead recipes. |
|
Add the Ingredient Addition Pack Used on most Meads 1 ea. 2- ounce Malic Acid - Helps to balance the acid level 1 ea. 2 -ounce Tartaric Acid - Helps to balance the acid level 1 ea. 4- ounce Yeast Nutrient 1 ea. 2- Ounce Yeast Energizer 1 ea. Pasture Champagne Yeast # 40003-1 $ 6.25 |
Or see Wine Ingredients Wine Yeast - Additives
Mead - Honey Wine- Recipes
Mead is an alcoholic beverage made by the fermentation of honey and water. Sometimes with fruit and spices added as flavorings it is called by different names, melomel and Metheglin. It is typically clear with a slight gold tint, with an alcohol content of between 3-18%. By varying the proportions of honey and water and the point at which fermentation is stopped, a wide variety of types can be produced ranging from a very dry and light, to sweet and heavy-bodied. If fermentation is left to continue while bottled sparkling mead resembling a sparkling white wine is produced. Until the late middle ages both meads and sparkling meads were highly popular beverages, especially in northern regions of Europe, where wine grapes could not easily be grown. It was produced by organized industry during the 15th-century controlled as with other trades by guilds. The largest guild of brewers in London during the time was the Guild of Free Brewers, who at the time controlled all aspects of brewing wine, mead and ales. Not only did they control the manufacture of these products but the distribution and laws governing the measurement when dispensed. The guilds controlled all aspects of the trade and production of ale, mead and only toward the end of the 16th-century wines. As the importance of honey was displaced by less expensive sugars in the late Middle Ages, mead was gradually displaced by less costly beers and ales and to a lesser degree by imported wines. Mead then became a drink of the socially lower classes. Nonetheless, it was always considered for medicinal value and was prescribed to even royalty. Mead now has been embraced by those who can not drink beer. Because of the craft and history of the noble drink. Mead has made a come back with Meaderies growing throughout America and Europe.
Traditional sweet mead - One gallon
Ingredients: 3 lbs natural Wildflower honey (little bits of comb are great) ,
1/4 oz. Tartaric Acid, 1/2 oz. Malic Acid, 1 teaspoon yeast nutrient, 1 Campden Tablet, Ale yeast and spring water to make 1 gallon.
Recipe: Dissolve honey in two quarts of warm water. Add all ingredients EXCEPT THE YEAST into a small primary fermenting bucket (3 gallon) Stir vigorously for 1-2 minutes. Add cool water to make 1 gallon. Cover with lid. Wait... 24 hours. Proof the yeast, then add the yeast mix. Bucket should be covered with a lid and have a Air Lock attached. Let the mix (Must) ferment until the air lock starts to slow. Transfer into secondary glass with a stopper and inset a air lock. Let fermentation finish completely. Rack every 3 months for one year. When well settled and clear siphon off sediment. Stabilize mead before bottling with 1 Campden Tablet & 1/2 Teaspoon Potassium Sorbate bottle into smaller containers. Age cool, will reach best flavor after 1 year.
Above recipe will finish Dry if Champagne Wine yeast is used
Pyment Mead ( Grape) - One Gallon
Ingredients: 2 lbs natural Wildflower honey, 1 Pint Red Grape Concentrate, 1/2 teaspoon Malic Acid, 1 teaspoon yeast nutrient, 1 Campden Tablet, Red Wine yeast and spring water to make 1 gallon.
Dissolve honey in two quarts of warm water. Add all ingredients EXCEPT THE YEAST into a small primary fermenting bucket (3 gallon) Stir vigorously for 1-2 minutes. Add cool water to make 1 gallon. Cover with lid. Wait... 24 hours. Proof the yeast, then add the yeast mix. Bucket should be covered with a lid and have a Air Lock attached. Let the mix (Must) ferment until the air lock starts to slow. Transfer into secondary glass with a stopper and inset a air lock. Let fermentation finish completely. Rack every 3 months for one year. When well settled and clear siphon off sediment. Add another Campden (1) tablet and Bottle into smaller containers. Age cool, will reach best flavor after 1 year.
Cyser Mead (Apple) - One Gallon
Ingredients: 1-1/2 lbs Clover honey, 4 pints Fresh Apple Juice or Cider, 1/2 Pint White Grape Concentrate, 1/4 teaspoon Malic Acid, 1/4 teaspoon Tartaric Acid, 1 teaspoon yeast nutrient, 1 Campden Tablet, White Wine yeast and spring water to make 1 gallon.
Dissolve honey in two quarts of warm water. Add all ingredients EXCEPT THE YEAST into a small primary fermenting bucket (3 gallon) Stir vigorously for 1-2 minutes. Add cool water to make 1 gallon. Cover with lid. Wait... 24 hours. Proof the yeast, then add the yeast mix. Bucket should be covered with a lid and have a Air Lock attached. Let the mix (Must) ferment until the air lock starts to slow. Transfer into secondary glass with a stopper and inset a air lock. Let fermentation finish completely. Rack every 3 months for one year. When well settled and clear siphon off sediment. Add another Campden (1) tablet and Bottle into smaller containers. Age cool, will reach best flavor after 1 year.
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Add the Ingredient Addition Pack Used on most Meads 1 ea. 2- ounce Malic Acid - Helps to balance the acid level 1 ea. 2 -ounce Tartaric Acid - Helps to balance the acid level 1 ea. 4- ounce Yeast Nutrient 1 ea. 2- Ounce Yeast Energizer 1 ea. Pasture Champagne Yeast # 40003-1 $ 6.25 |
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