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Best Cookies: Chocolate Chip Oatmeal Cookies
These cookies are a delightful chocolaty twist on the traditional oatmeal cookie. Chocolate Chip Oatmeal Cookies 1 ½ cups sugar 1 cup butter, softened 2 eggs 2 ½ (1 oz.) squares unsweetened baking chocolate, melted 2 teaspoons vanilla 1 ½ cups...
Boiling - The Test of a Good Cook
Let's take a look at one of the most basic forms of cooking - immersing food in hot water. Yes, I know. That includes simmering as well. But I want to look at boiling, some of the different foods involved and the ways in which they are treated....
Bread Pudding Recipe
I can remember as a small child my mother making bread pudding. It always seemed to take forever with those wonderfully sweet aromas wafting throughout the house. Then when the bread pudding was finally ready she would call me to the table to sit...
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A big part of enjoying healthier eating is buying healthier foods, and that means making smart choices where it matters most - at the supermarket. Choosing the freshest, healthiest foods is an important first step toward making healthy and...
Szechwan Cuisine
The cuisine of the Western region of China is well-known for its spiciness, but many Western palates overlook the complex interplay of savory, sour, hot and sweet flavors that underlie the fiery spice of the Szechwan pepper and other spices that...
 
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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