Shorkgirl

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So about those recipes. I suppose I should launch into them. For the first one:

Glintveyn, Mulled Mead, Glögg, whatever you choose to call it, it's pretty simple.

You will need a one gallon glass growler, a rubber bung, fermentation lock, 3~5 pounds of honey, spring water, yeast for pitching- oh...err, well, yeah most folk probably aren't going to want to ferment their own medovukha~ so you go to the grocery store and buy yourself a bottle of honey wine.

Ingredients:
~ One bottle honey wine (store-bought) or 3 cups uncut homemade honey wine
~ One cup water
~ A cup of Brandy (If you like)
~ Three unbroken Star Anise pods
~ Seven to Ten whole cloves
~ Two Cinnamon Sticks, or two good shakes of ground cinnamon. (Sticks are best)
~ One Sliced Citrus fruit, orange or lemon are recommended.
~ Sweetener as desired (Sugar / Honey / Maple Syrup)

1 - Put all ingredients into a pot on the stove.
2 - Bring to a gentle simmer. Do not boil! We do not want to evaporate the alcohol. We really don't want to see any bubbling of the liquids at all, just get it nice and hot.
3 - Let it remain on the heat for at a minimum 30 minutes, but it can remain there for several hours to really let the flavours mingle.
4 - Strain out the spices and citrus.
5 - Serve while hot!


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in reply to @Shorkgirl's post:

It is really simple actually. You'll need good honey, 3 - 5 pounds of it. Good clean water, I usually use bottled or filtered so it doesn't have chlorine. Yeast, I use Red Star Premier Classique, it works well I find. A one gallon glass growler, a rubber bung that fits it, a steel stirring stick, and a fermentation lock. A little bit of vodka for the fermentation lock. Some no rinse sanitiser is important too.

The one tricky part comes in with a decision. To heat the honey to pasteurise it or not. The prevailing theory of the day is to not do so and simply make sure your kit is super sanitised. However to err on the side of caution you can heat that honey up to 60C (140F) for 25 minutes. It can take some of the aromatic notes out of the honey to do so. The other option is to trust your yeast, that it will be enough to kick the butt of anything else that might show up bacteria or wild yeast wise. It's up to the brewer to make that call.

If you are adding fruit, herbs, raisins, hops, anything besides honey to your must - personally I would heat it on up just to be safe.

You'll want to pitch your yeast, one little packet is good for five gallons. So you wont need /all/ of it, I'd recommend using a third or so. You'll want to heat up a cup of water to 37C (100F) don't go hotter than 43C (110F) or it will kill the yeast. Add the yeast to the water, stir until it's all incorporated, and then give it a good 15 - 20 minutes to fully activate.

A good time for this step is while your yeast is getting busy. Once you have your must (and it's cooled if you heated it, add it to your growler. Then add in your clean water, leaving some space at the top. You will want to use a clean steel stirring stick to stir the honey and water so that it's nice and incorporated. When the yeast is ready, pour it in, and stir.

Place the bung in the top of your growler, put the fermentation lock in the bung, pour vodka to the fill line of the lock. Cap the lock. Now place the growler in an evenly temperatured location. Check on it every few days. Give the growler a swish to stir things up. Make sure the fermentation lock is still full. And let it do it's thing for a while! (A while can be a few weeks, a month, month and a half, basically once the fermentation lock is no longer bubbling the fermentation is done.

Technically it can be drunk and used for cooking, or anything you please at this stage, but it will be a bit harsh. The best thing to do now is to rack it in bottles in a cool dry place and let it age. You can also age it in a small wooden cask if you have one.

See? Easy!