I just mixed up 5 Gallons of the following potion 4 days ago:
1 1/2 Gal. Raw Organic Fireweed/Wildflower Honey
1 1/2 Gal. Raw Organic Orange Blossom Honey
1 Gal. Canned Black Cherries and Juice
1 Gal Frozen Strawberries
1/2 Gal. Blueberries
1 Quart Blackberries
5 Lb. Mixed Pineapple, Banana, Papaya and Mango
1 Qt. Mangosteen Juice
1 Qt. Pomegranate Juice
1/4 Cup Allspice
1/4 Cup Cinnamon
1/4 Cup Nutmeg
1/4 Cup Allspice
1/4 Cup Cloves
2 Oz. Dried Heather Flowers and Tips
4 Vanilla Beans
1Cup Dark Raw Chocloate Powder
2 Cups Scottish Yeast and the 2 Cups of Beer it was stored in
2 Oz.Yeast Nutrients
It has just begun to ferment at the rate of one bubble every 30 seconds. Our batch of Dark Heineken got fermenting faster than 1 bubble per second! I hope it is ready for Thanksgiving or Christmas.
I tried real hard to get Heather Honey, but had no luck. Can anybody help? I'm willing to pay quite a bit of money for it to be shipped from Scotland. I've read in Buhner's Sacred And Healing Herbal Beers that Pure Heather Blossom Honey is the consistency of Jello, which may account for the confusion over whether the Ambrosia of the Gods was a solid or a liquid.
INSTRUCTIONS:
Liquify all ingredients in blender.
Mix together all ingredients in a large glass water jug (carboy).
Wait 6 months to 5 Years, freely sampling as it progresses!!
Repeat making recipe and sampling as necessary. CAUTION!! There will be pieces of Cherry Pit in your Mead!!
After 6 Months you can begin using Mead in your cooking. It makes a great sauce for beef, lamb, poultry, and pork. Add some Cayenne Pepper and Horseradish for a great seafood dip.
This is a very flexible recipe. Add any fruits and spices that get your taste buds quivering. The only ESSENTIAL ingredients for it to be Mead are Honey and Heather. Well, technically, only Honey, preferably Heather Honey.
1 1/2 Gal. Raw Organic Fireweed/Wildflower Honey
1 1/2 Gal. Raw Organic Orange Blossom Honey
1 Gal. Canned Black Cherries and Juice
1 Gal Frozen Strawberries
1/2 Gal. Blueberries
1 Quart Blackberries
5 Lb. Mixed Pineapple, Banana, Papaya and Mango
1 Qt. Mangosteen Juice
1 Qt. Pomegranate Juice
1/4 Cup Allspice
1/4 Cup Cinnamon
1/4 Cup Nutmeg
1/4 Cup Allspice
1/4 Cup Cloves
2 Oz. Dried Heather Flowers and Tips
4 Vanilla Beans
1Cup Dark Raw Chocloate Powder
2 Cups Scottish Yeast and the 2 Cups of Beer it was stored in
2 Oz.Yeast Nutrients
It has just begun to ferment at the rate of one bubble every 30 seconds. Our batch of Dark Heineken got fermenting faster than 1 bubble per second! I hope it is ready for Thanksgiving or Christmas.
I tried real hard to get Heather Honey, but had no luck. Can anybody help? I'm willing to pay quite a bit of money for it to be shipped from Scotland. I've read in Buhner's Sacred And Healing Herbal Beers that Pure Heather Blossom Honey is the consistency of Jello, which may account for the confusion over whether the Ambrosia of the Gods was a solid or a liquid.
INSTRUCTIONS:
Liquify all ingredients in blender.
Mix together all ingredients in a large glass water jug (carboy).
Wait 6 months to 5 Years, freely sampling as it progresses!!
Repeat making recipe and sampling as necessary. CAUTION!! There will be pieces of Cherry Pit in your Mead!!
After 6 Months you can begin using Mead in your cooking. It makes a great sauce for beef, lamb, poultry, and pork. Add some Cayenne Pepper and Horseradish for a great seafood dip.
This is a very flexible recipe. Add any fruits and spices that get your taste buds quivering. The only ESSENTIAL ingredients for it to be Mead are Honey and Heather. Well, technically, only Honey, preferably Heather Honey.
posted by:
|
Seattle
|
-
Re: Spiced Chocolate Fruit Mead: Ambrosia Of The Gods!!
Wed, July 19, 2006 - 9:22 PMFor resource on honey and other brewing needs, try here
tribes.tribe.net/pennsicpotables
Hope someone there can help out.
-
Re: Spiced Chocolate Fruit Mead: Ambrosia Of The Gods!!
Sat, July 22, 2006 - 1:52 PMWhew!!!! This recipe is just way over the top. Massive amounts of honey, spices and everything. Is this meant to be drank? It'll take years for the spices to mellow enough to be drinkable. If this is the case, bottle it in beer bottles and then blend them with new batches of straight mead.
I think it would make a really good basting sauce tho.
If you don't blend the ingredients (instead freeze them to break open the cell walls, you can rack the mead away from the pulp and seeds/pits. Considering that cherry pits are poisonous (in quantity) as well as adds a harsh bitterness to the mead.
The only heather honey I've found is from scottish mail order companies and it is ***EXPENSIVE*** (about $8-9/lb). You might want to email them and see if you can get a bulk discount.
How's the fermentation going? I calculated that the gravity at the start was over 85 Plato. That's thicker than post-mix soft drink syrup. I'm imagining that the yeast is really having a rough time from the osmotic pressure of such a thick syrup. -
-
Re: Spiced Chocolate Fruit Mead: Ambrosia Of The Gods!!
Sat, August 5, 2006 - 6:31 PMYou were right about there being too much spice! I solved the problem by making another five gallons without the spices and mixing the two batches together. Much better! I'm thinking that the cherry pits won't be a problem because there aren't enough to be dangerous and I'll only be drinking a pint or two at a time...hope I'm right. The sweetness of the Mead totally masks the bitterness of the pits, at least for now. Next time I'll take the trouble to remove the cherry pits, though. Thanks for the freezing idea, it never occured to me.
The fermenting process is going pretty slowly, as expected. I was told to give it at least six months. The osmosis theory is interesting and could very well explain the length of the process.
Thanks for taking the time to share your excellent suggestions. I really appreciate it.
The bottom line is that it tastes delicious now (I've been sampling it every two weeks) and seems to get better with time. You're right.. it makes an excellent basting suace. -
-
Re: Spiced Chocolate Fruit Mead: Ambrosia Of The Gods!!
Tue, June 26, 2007 - 5:21 PMI made a Heather Honey mead from Heather Honey that I got from Castlemark Honey (he's no longer in business.)
It just recently took second place in the North east region of the AHA Nationals. I aged it for 13 years. I don't even
consider serving a mead of less that two years of age.
JehanYves
-
-
