Mead
recipes from HIC 
A few words about
Mead. It is possibly one of the oldest alcoholic drinks on Earth and as such
has a rich history and many local variations. It probably dates back to a
primitive soul ambling about the primordial forest one day and he came across
a puddle under a tree where some honey had dripped in and stayed awhile. He
dipped in his finger and tasted it! "Wow! I'm having some of that"
said our hairy friend - and Mead was born!
Over the centuries
it has acquired various refinements and the Mead recipes here are from the
"wine" school of Mead - rather than the "beer" school.
So this isn't the place for the quick overnight frothy beer type Mead. This
is the gentry's version!
Some guide to Mead
types -
Mead is fun to make
and gives you plenty of scope for experimenting. It is not necessarily the
sweet, sticky product offered commercially. Many Meads can be dry and light.
The addition of fruits and juices mean that there is a huge scope for producing
the taste you prefer. The honey ferments very fast as the bees have already
digested it and broken down the sugars. However - it can seem to have finished
when it hasn't so you need to be patient.
Mead aslo can take a long time to
reach its best taste - so again patience is needed.
Warning - Mead making
is sometimes violent! Expect much frothing and bubbling and beware bottling
too early and getting exploding wine bottles.
Mead making is also
highly addictive! You have been warned!
Here are some recipes
to start you off - but after trying them just experiment for yourself. The
principles are easily grasped after a couple of batches and the best fun is
to invent your own.
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