Scientists uncovered a grave in southwest Germany. Part of the discovery was a cauldron that once held an alcoholic beverage. Testing the residue, they deduced that it contained 5 ingredients: honey, barley, meadowsweet, mint and yeast. I will be doing extract, as I don't have a mash setup (yet). Munton's Light DME is made from barley, so I will be using that.
So, the recipe I have decided on so far:
1 gallon
2 lbs honey
3 lbs light DME
2 oz Meadowsweet
6 oz mint
Yeast
The meadowsweet will be seperated and boiled partially at 60, 15 and 1 minute. The mint will be added in the secondary and I will taste regularly to make sure the flavor doesn't get too strong. Any advice up to this point is also appreciated.
But my main question is the type of yeast. Bronze age brewers likely would have used natural yeasts, making wine yeasts probably the best approximation. And while they didn't have control over what yeast they could use, I do. What wine yeast would you recommend to brew a braggot? I have used Red Star Premier Blanc in past meads, and I like the neutral finish. I was considering that, RS Cuvee, or possibly Lalvin d47. Any other recommendations, or feelings on using these?
I do not have temperature control. The current weather keeps my brewing compartment (AKA the top shelf of my closet) at roughly 68 degrees.
So, the recipe I have decided on so far:
1 gallon
2 lbs honey
3 lbs light DME
2 oz Meadowsweet
6 oz mint
Yeast
The meadowsweet will be seperated and boiled partially at 60, 15 and 1 minute. The mint will be added in the secondary and I will taste regularly to make sure the flavor doesn't get too strong. Any advice up to this point is also appreciated.
But my main question is the type of yeast. Bronze age brewers likely would have used natural yeasts, making wine yeasts probably the best approximation. And while they didn't have control over what yeast they could use, I do. What wine yeast would you recommend to brew a braggot? I have used Red Star Premier Blanc in past meads, and I like the neutral finish. I was considering that, RS Cuvee, or possibly Lalvin d47. Any other recommendations, or feelings on using these?
I do not have temperature control. The current weather keeps my brewing compartment (AKA the top shelf of my closet) at roughly 68 degrees.