summersolstice
Well-Known Member
Per request, this is a spiced mead using saffron. I began with a traditional mead
15 pounds of alfalfa honey
water to five gallons
Hydrate D-47 per manufacturer's instructions. Step feed at 12 hours, 1/3 sugar break, and 2/3 sugar break.
OG 1.106
FG .996
After fermentation I split this into three gallons of traditional mead to bulk age (photo in gallery), 1 gallon of German Chocolate coffee mead (photo in gallery), and 1 gallon of Saffron Spice (photo below). I prepared the spices as follows:
I roasted 1 gram of saffron in a small frying pan and added to a French press along with a small thumbnail of fresh ginger, 1 bay leaf, pinches of cinnamon stick, blade mace, and a couple tablespoons grains of paradise. Add 3/4 cup boiling water and steep for 30 minutes. Cool to room temperature and add to a 1-gallon glass carboy. Add 1/2 cup of honey. Add base dry traditional mead. Age for three month and, when clear, bottle.
15 pounds of alfalfa honey
water to five gallons
Hydrate D-47 per manufacturer's instructions. Step feed at 12 hours, 1/3 sugar break, and 2/3 sugar break.
OG 1.106
FG .996
After fermentation I split this into three gallons of traditional mead to bulk age (photo in gallery), 1 gallon of German Chocolate coffee mead (photo in gallery), and 1 gallon of Saffron Spice (photo below). I prepared the spices as follows:
I roasted 1 gram of saffron in a small frying pan and added to a French press along with a small thumbnail of fresh ginger, 1 bay leaf, pinches of cinnamon stick, blade mace, and a couple tablespoons grains of paradise. Add 3/4 cup boiling water and steep for 30 minutes. Cool to room temperature and add to a 1-gallon glass carboy. Add 1/2 cup of honey. Add base dry traditional mead. Age for three month and, when clear, bottle.