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10 Dishes Every New Bride or Groom Must Know How to Make!
Okay, you've either gotten married or are planning to pretty soon. Congratulations! I'm sure you're aware that this means you will be responsible for at least half the meals you and your loved one will eat from here on out! Not to mention future...
3 Tips For Giving A Great Gift
I know that trying to find just the right gift for somebody can be like going to the dentist at times. Ok, maybe that's a little bit dramatic. But when people ask me about what they should get someone for whatever the occasion, they are somtimes in...
Calling All Singles - Cooking for Busy Lives
“If you have the lifestyle where you eat out or order take-out every night, you can really get tired of it and it’s so expensive”, says cooking expert Marybeth Gregg, “so why not learn to cook with ease, and actually enjoy it?” “There is more to...
Christmas Recipes: Main Dishes. No.7 of 12 - Garlic Poussins and Kumquats
Christmas recipe Serves: 6 Preparation time: 20 minutes Cooking time: 1 hour Calories per serving: 580 Not suitable for freezing Christmas recipe ingredients: * poussins, 3, about 700 g (1.5 lb) each * salt and pepper * kumquats,...
Cut the Take Out
A long hard day at work. You get home and need dinner. Nothing in the fridge, nothing in the cupboard. Take-out again. The wallet just won’t comply much longer. Re-wind. A long hard day at work (sorry can’t help with that one). You get home...
 
The Stuff of Poetry – Mead

People have been drinking fermented beverages since the dawn of civilization. At first, the production of alcohol may have been accidental. Over time, it became an art.

Mead is a beverage made from fermented honey. This very drink was the founding father of wine and beer. A purist might just stick to just the simplest recipe of honey, water, and yeast, but some people, like myself, add a few additional ingredients to compliment the main ingredient.

My first introduction to mead was on my birthday. I prepared a medieval feast, each ingredient carefully chosen to be historically accurate or at least as accurate as it could be. A friend of mine brought along mead made by a brewery also known for brewing Tej, an Ethiopian honey wine. It was a welcome accompaniment to the sweet and savory flavors of the various medieval dishes.

I acquired a taste for mead while in Denmark. I was attending a folk school, and two of our favored activities were singing and drinking. A local liquor store carried mead in a ceramic bottle. The label depicted two Vikings, who seemed rather happy enjoying their brew out of horns. My friends and I started having little parties we appropriately dubbed “Viking Giggle Fest.”

After school ended, I returned home. I yearned to make mead. I had been brewing for years, but most of these experiments ended in failure. This time around I was determined to make something drinkable. My first batch was rather scaled down. I boiled honey in water, let it cool to room temperature,


added yeast, and set it aside to ferment for two weeks. I wanted to try it, so after the two weeks were up, I decided to try it. It wasn’t bad, but it wasn’t wonderful either. It showed signs of carbonation, its bubbles gently tickled my palate. The taste was a little watered down, but I was working off of a theory and not off of a recipe.

The next time I brewed I was prepared. I went out and got a basic brewing kit. I used more honey this time and also decided to use a few additives and clarifying agents such as gelatin, hops, lavender, and rose hip. I used champagne yeast instead of bread yeast for better flavor. This brew fermented for two weeks, I then aged it for two more, bottled it, and left it to age on a rack for about two more months. The end result was something wonderful, and I gave my grandfather a taste. He had been an avid amateur vintner, so he knew a thing or two about how wine should taste. A tear came to his eye, and I could tell he was proud that I had been successful.

For more information, visit these sites:
http://www.gotmead.com/making-mead/
http://www.solorb.com/mead/mead.html
http://sca_brew.homestead.com/files/recipes/Crystal_5.htm


About the Author

Paul Rinehart is the founder of www.onlinecooking.net.

 

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