misc Recipes - Mead

I bottled the braggot last night. It's extremely citrusy and hoppy, and has a very unique flavor. On first taste, it seems like I could have cut back a bit on the bittering hops, but I'll make that decision once it's fully carbed. I'm looking forward to driking it carbonated in a couple of weeks!


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Bottled it
Here's a look

Whoops, kicked up a little bottom stuff.

Full dress

Close Ups
Paladins Mead


and the back

Bards Melomel


and the back

They've got one more day standing up and then into the box and on their sides for the next 6 months. The Paladins Mead was a bit too oaky for me however as I read it from the Mead blogs it will mellow out over the next 6 months and be really nice. Can't wait to try it then. 
Cheers Y'all
Chicken in Mead Sauce


4 Chicken Breasts or Leg Quarters
Small Onion, chopped
2 Tbl Olive Oil
2 Tbl Butter
Fresh Parsley, finely chopped
2 teaspoons Fresh Lemon Juice
10 Ounces Semisweet or Dry Mead

Sliced Baby Bella's

Preheat the oven to 375 dF.
Fry the chicken in the oil and butter until browned.
Put them aside in a casserole dish.
Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes.
Add the parsley, lemon juice, mead, mushrooms if adding them and seasonings.
Stir well and cook for a further 3 minutes before pouring the sauce over the chicken.
Cover and cook in the oven for about 1 hour.
When done remove chicken and mix a couple tablespoons of cornstarch to some water and add to sauce till it's the consistency you want. Serve with rice and a green veggie.
Tonight it's Cyzer making night. Pictures will follow but for now:


The Ranger

8 Lbs. Orange Blossom Honey
5 cans Old Orchard Apple Juice
2.5 tsp Yeast Nutrients
2.5 tsp. Pectic Enzyme
2.5 tsp. Acid Blend
.5 oz. Organic Crystalized Ginger


Yeast went into 300 ml. Lukewarm water to rehydrate.

Boiled and cooled 4 gallons of filtered water. Didn't adjust Ph so it would be Ph 8.0.

Transferred the water to the bucket and added yeast Nutrient, Acid Blend and Pectic Enzyme. I also put the bag of Crystalized Ginger in hoping the hot water would leach some of the gingers goodness.

Warmed honey bottles and thawed out apple juice. Then while still warm poured apple juice concentrate in, followed by honey. Containers were filled adopt 1/3 with filtered water, shaken and added.

Mixec really well with extra long brew spoon and 40 seconds of O2 added. I can't measure the flow rate but the top looked more like a simmer than a rolling boil.

Once the temp was below 80 dF I pitched the yeast. Might have to build an emersion chiller for this as I can boil the water on the stove instead of the grill and I don't want to have to carry it outside just to use the Counterflow. Of course it's just water and zi can boule it early enough to cool through the day but then I wouldn't get to make another toy

Brought the temp in the chamber down to 68 dF and now have two buckets which fit a little snug in there, going.

Mead will be a month in the primary.

Forgot to get a shot before adding to the bucket but here's the players


Found a health food store here in Titusville where zi can get just about any herbIi want, organic and fresh as can be!

Apple juice concentrate and you can see the bag if ginger in the bottom of the bucket.


Now for some Honey


Stir and stir and mix and mix and


Yep, SG of 1.070

Gave it 40 seconds of O2 then pitched the yeast and put it into a 68 dF chamber.

See ya in a month or so.