Jack Ratt Lyme Bay Christmas Mead, 75 cl

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If you are drinking cold mead, it is best served at 12 – 16°C, as this is when the best tones of the drink are revealed. To get it to this temperature, store your mead in the fridge and before serving, allow it to sit in the glass for a few minutes at room temperature. It will not reach room temperature in that time, but it also won’t be too cold. Calculate must nitrogen requirements per TOSNA Calculator. Then plug the Fermaid O needed into the Advanced SNA Calculator to find the amount needed for Dap, Fermaid K & O.

Rinse the orange thoroughly to remove any pesticide before slicing it in eights (or smaller). Then put them inside the carboy, rinds included. Rehydrate yeast prior to pitching: Rehydrate 27.5 grams of Go-Ferm in 550 ml of 110F water, then add yeast at 104F. Let stand for 15 minutes, then gently stir to break up any clumps. Temper yeast to within 18 F over the next 15-30 min and then add to the must. Pour a small amount of mead into a glass and swill around the glass, where you should notice that it leaves behind a coating on the side of the glass. Pour a small amount of mead into a glass and swill around the glass, where you should notice that it leaves behind a coating on the side of the glass. Smell

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This recipe is for preparing one gallon of mead. If you’d like to make larger batches, you need to scale up the ingredients, making sure they are in the same proportions. Ingredients Because the mead we drink today originated in the frozen reaches of northern Europe (where the winters are harsh, dark and painfully long) it only makes sense that mulled mead, warmed through with an assortment of delicious spices, is a long-standing tradition that continues to this day. During the holidays’ people tend to dine like royalty and the drink should match a feast fit for a king and queen. This mead is known to have been the drink of royalty, unfit for the classes below, and now it flows freely for your family to enjoy. This mead is more traditional and suits the seasons that is steeped in eons of family customs, a smooth and sweet honey flavor that will balance out the notes of your meal. If you plan all week for your dinner and spend all day prepping for your feast, then this is the best mead for such a holiday dinner. As dedicated lovers of all things mead-related, we look forward to the chillier end of the year for this very reason; it gives us the perfect opportunity to spend the evenings huddled before an open fire, and toasting the winter nights with a cupful of mulled mead – what could be better?

Prepare Your Yeast — Re-hydrate dry yeasts and make starters with liquid yeasts. For yeast rehydration I use Startup from BSG at a rate of 1 gram per oz. of rehydration water. I typically use 1 oz. of rehydration water per 1.5 grams of yeast. I pitch yeast at 2 grams and up to 5 grams per gallon (4 L) along a specific gravity (SG) range of 1.050 to 1.150+. The rehydration process involves adding the Startup to 110 °F (43 °C) water and mixing it thoroughly. Once the rehydration water cools to 104 °F (40 °C) or below the yeast can be added and gently mixed. From here the yeast will begin to bloom up. After 10 minutes or so you can mix it again and add some of the must to both temper the rehydration water and give the yeast a little food. So how much mead should you serve in a glass? If you are drinking your mead warmed up, we would recommend around 50ml of mead in a whisky glass. If you are drinking it cool, we would say between 100 – 125ml, mirroring a traditional small glass of wine serving.

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But in a similar way to wine, there is a process you can follow to really explore the depths of your mead, which we have outlined below: Look It’s a drink that delights the palate as much as it warms the belly, and when prepared properly, it’s the perfect remedy to get you through the dark and for bringing people together. Let’s take a deeper look at this ancient and utterly satisfying tipple, and consider a couple of tried-and-tested historic recipes you can prepare at home. A Brief History of Mulled Mead Seasonal drinking traditions are a really interesting subject to delve into, as holiday parties and family gatherings often open people up to new beverages that aren’t available or of interest during other parts of the year. There’s also the added excitement around family traditions, which may seem unique to your family, but they often have common traits shared much more broadly. No matter who you are, where you are from or what you celebrate, there are common themes with the liberal usages of herbs, spices, and fruits, as well as unique, scarce, or prized ingredients in the holiday beverages from wherever you hail. Now that is something we can all celebrate!! Making Your Best Holiday Meads With his meadery opening earlier this year, Samuel Boulton, Managing Director at The Vanguard in Birmingham, has seen mead taking off with a younger generation:

Fill the glass jug up to three inches from the top with cold water. The extra space will provide room for some foam. This recipe recommends using finings eight weeks before bottling to clarify your mead. Just boil finings with water and add the boiling water to the fermenter. Add all ingredients to a warm glass mug mixed until honey is dissolved and garnish with Star Anise & Cinnamon.Mead has a treasure trove of contextually specific words that typically describe a specific style of mead. In this case, I’ll Have The Pie is a melomel, which means a fruit mead, but it is also technically a cyser, a fruit mead made from apple and honey, as well as a metheglin, a spiced/herbed mead, because of the addition of spices. This makes this particular mead a hybrid of both fruited and spiced meads, a very common intersection in mead! While mead-drinking on the whole has become less and less common throughout the past few centuries, mulled mead is still very much enjoyed in a couple of places to this day as a traditional celebratory drink. Various parts of Sweden and Norway still enjoy warmed, spiced mead at Yule (or Christmas time), and no May Day celebration in Finland would be complete with a cup or two of this most special of drinks. While this example might be at an extreme end of the spectrum of intense flavors, it is also a good example of something to keep in mind when using spices; a little bit often goes a long way. Furthermore, once you get the flavors from the spices in, you can’t remove them. You can blend an overly spiced mead down to mellow the spice component, but with that comes other changes depending on the composition (alcohol, sweetness, flavors) of the meads used to blend. Entertaining with Your Holiday Meads