I just mixed up 5 Gallons of the following potion 4 days ago:
1 1/2 Gal. Raw Organic Fireweed/Wildflower Honey
1 1/2 Gal. Raw Organic Orange Blossom Honey
1 Gal. Canned Black Cherries and Juice
1 Gal Frozen Strawberries
1/2 Gal. Blueberries
1 Quart Blackberries
5 Lb. Mixed Pineapple, Banana, Papaya and Mango
1 Qt. Mangosteen Juice
1 Qt. Pomegranate Juice
1/4 Cup Ginger
1/4 Cup Cinnamon
1/4 Cup Nutmeg
1/4 Cup Allspice
1/4 Cup Cloves
2 Oz. Dried Heather Flowers and Tips
4 Vanilla Beans
1 Cup Dark Raw Chocolate Powder
2 Cups Scottish Yeast and the 2 Cups of Beer it was stored in
2 Oz.Yeast Nutrients
It is chock-full of vitamins, minerals and anti-oxidants and is very healing. Gauranteed to raise your spirits, too!!
It has just begun to ferment at the rate of one bubble every 30 seconds. Our batch of Dark Heineken got fermenting faster than 1 bubble per second! I hope it is ready for Thanksgiving or Christmas.
I tried real hard to get Heather Honey, but had no luck. Can anybody help? I'm willing to pay quite a bit of money for it to be shipped from Scotland. I've read in Buhner's Sacred And Healing Herbal Beers that Pure Heather Blossom Honey is the consistency of Jello, which may account for the confusion over whether the Ambrosia of the Gods was a solid or a liquid.
INSTRUCTIONS:
Liquify all ingredients in blender.
Mix together all ingredients in a large glass water jug (carboy).
Wait 6 months to 5 Years, freely sampling as it progresses!!
Repeat making recipe and sampling as necessary. CAUTION!! There will be pieces of Cherry Pit in your Mead!!
When the Ancients made Mead, they used the enire hive, including the honey, wax, propolis, pollen, Royal Jelly and hundreds of angry bees. Bee Venom was considered an important contribution to the mix. The bodies of the bees and their larvae added protein to that already present in the yeast , making Mead a highly nourishing food. YUMMY!!
Although the fruit was "liquified", there is still plenty of pulp left. Gather this when you strain and bottle the Mead. You can use this pulp in cooking Immediately. It makes a great sauce for beef, lamb, poultry, and pork. Add some Cayenne Pepper and Horseradish for a great seafood dip. After 6 Months you can begin using Alcoholic Mead for partying. Luckily for us, Mead is also a potent aphrodisiac!
This is a very flexible recipe. Add any fruits and spices that get your taste buds quivering. The only ESSENTIAL ingredients for it to be Mead are Honey and Heather. Well, technically, only Honey. Preferably Heather Honey.
1 1/2 Gal. Raw Organic Fireweed/Wildflower Honey
1 1/2 Gal. Raw Organic Orange Blossom Honey
1 Gal. Canned Black Cherries and Juice
1 Gal Frozen Strawberries
1/2 Gal. Blueberries
1 Quart Blackberries
5 Lb. Mixed Pineapple, Banana, Papaya and Mango
1 Qt. Mangosteen Juice
1 Qt. Pomegranate Juice
1/4 Cup Ginger
1/4 Cup Cinnamon
1/4 Cup Nutmeg
1/4 Cup Allspice
1/4 Cup Cloves
2 Oz. Dried Heather Flowers and Tips
4 Vanilla Beans
1 Cup Dark Raw Chocolate Powder
2 Cups Scottish Yeast and the 2 Cups of Beer it was stored in
2 Oz.Yeast Nutrients
It is chock-full of vitamins, minerals and anti-oxidants and is very healing. Gauranteed to raise your spirits, too!!
It has just begun to ferment at the rate of one bubble every 30 seconds. Our batch of Dark Heineken got fermenting faster than 1 bubble per second! I hope it is ready for Thanksgiving or Christmas.
I tried real hard to get Heather Honey, but had no luck. Can anybody help? I'm willing to pay quite a bit of money for it to be shipped from Scotland. I've read in Buhner's Sacred And Healing Herbal Beers that Pure Heather Blossom Honey is the consistency of Jello, which may account for the confusion over whether the Ambrosia of the Gods was a solid or a liquid.
INSTRUCTIONS:
Liquify all ingredients in blender.
Mix together all ingredients in a large glass water jug (carboy).
Wait 6 months to 5 Years, freely sampling as it progresses!!
Repeat making recipe and sampling as necessary. CAUTION!! There will be pieces of Cherry Pit in your Mead!!
When the Ancients made Mead, they used the enire hive, including the honey, wax, propolis, pollen, Royal Jelly and hundreds of angry bees. Bee Venom was considered an important contribution to the mix. The bodies of the bees and their larvae added protein to that already present in the yeast , making Mead a highly nourishing food. YUMMY!!
Although the fruit was "liquified", there is still plenty of pulp left. Gather this when you strain and bottle the Mead. You can use this pulp in cooking Immediately. It makes a great sauce for beef, lamb, poultry, and pork. Add some Cayenne Pepper and Horseradish for a great seafood dip. After 6 Months you can begin using Alcoholic Mead for partying. Luckily for us, Mead is also a potent aphrodisiac!
This is a very flexible recipe. Add any fruits and spices that get your taste buds quivering. The only ESSENTIAL ingredients for it to be Mead are Honey and Heather. Well, technically, only Honey. Preferably Heather Honey.
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Seattle
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