Well, I finally unveiled one of the meads from January at Ross’s brewparty last weekend, and it was enough of a hit that I decided to post the recipe. Briefly:
- 4 lbs Honey
- 1/2 Cup Brown Sugar
- 1 tsp Cinnamon
- 1/2 tsp Cloves
- 1/2 tsp Ginger
- 1/2 Tbs Cardamom, coarse ground
- 10 bags Black Tea
- Brandy (for bottling)
For the full instructions, check out the full recipe.
As far as the links go, I’m a fan of the gravity calculator on Got Mead. It’s for meads and fruit wines, not beer, but it makes planning your basic brews really quick. I’ve been meaning to link to Jon Sarriugarte’s project VOLT/AGED for a while now, and here’s a good excuse. He ages spirits with a 15kv Jacob’s Ladder, which is possibly the coolest thing a man can ever hope to do.
The windfall cider I mentioned in the last post has been bubbling away happily. Should it turn it, I’m thinking about trying to culture the yeast that fermented it. My cousin Nate, a homebrewer and programmer out in Colorado, gave me the idea, as he’s been doing this for a while with no ill effects. It’ll drive down costs, and allow me to be EVEN MORE OBSESSED with brewing. This can only be a good thing.
