A Mead with apples and spices
15 Lbs Generic Honey
3 Gallons of water
5 lbs Granny Smith apples
15 inches of Cinnamon stick
15 whole cloves
Ale or Sweet Mead Yeast
Special Equipement
6 (min) gallon fermentor
5 (min) gallon brewing pot
Food processor (or food grinder)
1. Submerge the honey containers in hot tap water to aid in pouring.
2. Bring 3 gallons of water to a boil in a 5 gallon or larger pot.
3. Remove pot from heat and stir vigorously while adding all the honey.
4. Return pot to heat, and bring back to a boil. Scrape scum while boiling gently for 20 minutes.
5. Cover pot and set aside to cool to room temperature.
6. Using a food processor, grind apples to corse sauce.
7. Add apples and spices to 6 gallon primary fermentor. Pour in warm (85 degree) honey water. Add room temperature water to equial 5 gallons.
8. Add yeast. Engage fermentation lock.
9. Rack 3 days after vigorous fermenation ceases, straining apples and spices out.
10. Rack every 3 weeks for 3 months. Bottle when fermentation is complete (test with Hydrometer).
Next update is expected on June 13th
