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More Braggots & Meads



           A few more recipes using honey, hopefully they will give you inspiration, the possibilities are endless.

The YoBrew beer (for braggots) & wine (for meads) calculators may help.

BRAGGOT

Light malt extract

Chocolate malt

Honey

Priming sugar g/litre

Goldings (5.3%)

Yeast nutrient

A good ale yeast.

3Kg

100g

2270g (5 lbs)

3.15 (1 level  5ml tsp)

34g



O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Calc.

1072

1004

9.1

23

30

55

RECIPE NOTES:-

Boil extract, chocolate malt & the hops for 90 min in 13 litres of water. Carefully sieve in to a mash tun (to remove the spent chocolate malt & hops) containing the honey & the rinsed out containers. This is done whilst the liquor is quite hot to sterilize the honey (NOT BOILING!). When cool enough add the yeast. Braggot needs at least 6 months in the bottle, a year is much better.

ALTERNATIVELY Boil the chocolate malt & 46g hops for 35 min. in 4 litres of water. Carefully sieve in to a mash tun containing the malt extract & the honey.

BRAGGOT

Light malt extract

Honey

Priming sugar g/litre

Hallertauer (“Pacific” - 7.6%)

Yeast nutrient

A good ale yeast.

2Kg

1818g (4 lbs)

3.15 (1 level  5ml tsp)

51g



O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Calc.

1052

1002

6.6

23

20

17

RECIPE NOTES:-

Boil extract & the hops for 90 min in 9.5 litres of water. Carefully sieve in to a mash tun (to remove the spent hops) containing the honey & the rinsed out containers. This is done whilst the liquor is quite hot to sterilize the honey (NOT BOILING!). When cool enough add the yeast. Braggot needs at least 6 months in the bottle, a year is much better.

ALTERNATIVELY Boil 24g hops for 35 min in 4 litres of water. Carefully sieve in to a mash tun containing the malt extract & the honey.

CYSER

Blended Honey

Apple juice

Tartaric acid

Pectic enzyme

Bentonite

Vit. B Complex

Yeast nutrient

Mead, wine or Champagne yeast.

1362g (3 lb)

1000ml

1 tsp

1 tsp

1 tsp

1 tablet

2 tsp

Calculations (4.7 litres original vol.):-

O.G.

F.G.

Alc. %

Final acidity %


1092

993

9.7

0.54

MELOMEL - REDCURRANT

Blended Honey

Redcurrants

Sodium Bicarb.

Pectic enzyme

Bentonite

Vit. B Complex

Yeast nutrient

Mead, wine or Champagne yeast.

1362g (3 lb)

1Kg

1 tsp

1 tsp

1 tsp

1 tablet

½ tsp

Calculations (4.7 litres original vol.):-

O.G.

F.G.

Alc. %

Final acidity %


1086

993

12.5

0.59

Blackcurrants could be used in this recipe.

The Sodium Bicarb. is used to lower the acidity.

Pour the honey in a large pan, rinse out the jars until about 3.5 litres have been collected in total. Gently heat the pan whilst stirring to dissolve the honey. Keep the pan hot, without boiling for about 10 mins., skimming off any scum.

When cool, transfer the contents of the pan to a fermenting bin (with lid) or demijohn with an airlock. Add the crushed fruit & all the other ingredients. Break up the “fruit cap” several times a day for 5 days.

Sieve the content into a clean demijohn, “wash” the fruit out till you get about 4.6 litres in the demijohn, fit an airlock & ferment to to dryness.

Fine, rack into a clean demijohn & fit an airlock. Keep in a cool, darkish place for at least 3 months before bottling.

Meads take a time to mature but melomels need even longer, keep a least 12 months before trying.

MELOMEL -  RASPBERRY

Blended Honey

Raspberries

Pectic enzyme

Bentonite

Vit. B Complex

Yeast nutrient

Mead, wine or Champagne yeast.

1362g (3 lb)

1Kg

1 tsp

1 tsp

1 tablet

2 tsp

Calculations (4.7 litres original vol.):-

O.G.

F.G.

Alc. %

Final acidity %


1086

993

12.5

0.58

Pour the honey in a large pan, rinse out the jars until about 3.5 litres have been collected in total. Gently heat the pan whilst stirring to dissolve the honey. Keep the pan hot, without boiling for about 10 mins., skimming off any scum.

When cool, transfer the contents of the pan to a fermenting bin (with lid) or demijohn with an airlock. Add the hulled fruit & all the other ingredients. Break up the “fruit cap” several times a day for 5 days.

Sieve the content into a clean demijohn, “wash” the fruit out till you get about 4.6 litres in the demijohn, fit an airlock & ferment to to dryness.

Fine, rack into a clean demijohn & fit an airlock. Keep in a cool, darkish place for at least 3 months before bottling.

Meads take a time to mature but melomels need even longer, keep a least 12 months before trying.

CYSER

Clover Honey

Apple juice

Tartaric acid

Pectic enzyme

Bentonite

Vit. B Complex

Yeast nutrient

Mead, wine or Champagne yeast.

681g (1.5 lb)

1000ml

2 tsp

1 tsp

1 tsp

1 tablet

3 tsp

Calculations (4.7 litres original vol.):-

O.G.

F.G.

Alc. %

Final acidity %


1051

996

7.3

0.48

If a stronger cyser is required use 908g (2 lb) of honey to get around 9.3% ABV.

PYMENT

A fairly strong mead using the minimum of additives.

Honey

Grape juice (OR grape concentrate)

      (Red, white, rosé - any can be used)

Pectic enzyme

Bentonite

Yeast nutrient

Mead, wine or Champagne yeast.

1135g (2½ lb)

2000ml (OR 500ml)

1 tsp

1 tsp

1 tsp

1 tsp

Calculations (4.7 litres original vol.):-

O.G.

F.G.

Alc. %

Final acidity %


1094

992

13.7

0.56

MELOMEL - STRAWBERRY

Blended Honey

Strawberries

Pectic enzyme

Bentonite

Vit. B Complex

Yeast nutrient

Mead, wine or Champagne yeast.

1362g (3 lb)

1.2Kg

1 tsp

1 tsp

1 tablet

½ tsp

Calculations (4.7 litres original vol.):-

O.G.

F.G.

Alc. %

Final acidity %


1073

994

10.6

0.50


CYSER

Blended Honey

Apple juice

Sodium Bicarb.

Pectic enzyme

Bentonite

Yeast nutrient

Mead, wine or Champagne yeast.

908g (2 lb)

3000ml

1 tsp

1 tsp

1 tsp

1 tsp

Calculations (4.7 litres original vol.):-

O.G.

F.G.

Alc. %

Final acidity %


1082

993

11.9

0.52

METHEGLIN

Blended Honey

Whole coriander seeds

Whole cloves

Whole allspice

Cinnamon

Ground nutmeg

Tartaric acid

Pectic enzyme

Bentonite

Vit. B Complex

Yeast nutrient

Mead, wine or Champagne yeast.

1362g (3 lb)

2 tsp

6

1 tsp

1 stick

½ tsp

2 tsp

1 tsp

1 tsp

1 tablet

4 tsp

Calculations (4.7 litres original vol.):-

O.G.

F.G.

Alc. %

Final acidity %


1083

993

12.1

0.51

Pour the honey in a large pan, rinse out the jars until about 3.5 litres have been collected in total. Gently heat the pan whilst stirring to dissolve the honey. Keep the pan hot, without boiling for about 10 mins., skimming off any scum.

When cool, transfer the contents of the pan to a demijohn. Add all the other ingredients, fit an airlock & ferment to to dryness. After 3 or 4 days, top-up the demijohn to about 4.7 litres.

Fine, rack into a clean demijohn, top-up to about 4.6 litres & fit an airlock. Keep in a cool, darkish place for at least 3 months before bottling.

Meads take a time to mature, keep a least 6 months before trying.

METHEGLIN

Clover Honey

Orange juice

Ground ginger

Ground allspice

Ground nutmeg

Cinnamon

Vanilla bean

Tartaric acid

Pectic enzyme

Bentonite

Vit. B Complex

Yeast nutrient

Mead, wine or Champagne yeast.

1362g (3 lb)

500ml

2 tsp

6

1 tsp

1 stick

1

1 tsp

1 tsp

1 tsp

1 tablet

2½ tsp

Calculations (4.7 litres original vol.):-

O.G.

F.G.

Alc. %

Final acidity %


1087

993

12.6

0.50

Pour the honey in a large pan, rinse out the jars until about 3.5 litres have been collected in total. Gently heat the pan whilst stirring to dissolve the honey. Keep the pan hot, without boiling for about 10 mins., skimming off any scum.

When cool, transfer the contents of the pan to a demijohn. Add all the other ingredients, fit an airlock & ferment to to dryness. After 3 or 4 days, top-up the demijohn to about 4.7 litres.

Fine, rack into a clean demijohn, top-up to about 4.6 litres & fit an airlock. Keep in a cool, darkish place for at least 3 months before bottling.

Meads take a time to mature, keep a least 6 months before trying.

Reducing the honey to 2½ lbs produces a mead of about 10.5%.

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