Author Topic: 1769 Recipes for Mead  (Read 2222 times)

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Offline Bakersdozen

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1769 Recipes for Mead
« on: February 28, 2021, 02:04:25 pm »

Offline RAST

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Re: 1769 Recipes for Mead
« Reply #1 on: March 01, 2021, 08:35:25 am »
That's a difficult read for me.

Offline Bakersdozen

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Re: 1769 Recipes for Mead
« Reply #2 on: March 01, 2021, 08:58:58 am »
Old English is difficult for me too.  I found this translation.
The first recipe sure does make a lot!

To make Mead.

To five quarts of honey, put sixty quarts of water, eighteen races of sliced ginger, and one handful of rosemary; let them boil three hours, and be scummed perpetually; when it is cold put your yeast to it, and it will be fit to bottle in eight or ten days.

2] Or, take four gallons of water, and six pounds of honey, and the whites of three or four eggs; boil it and skim it, and then put two ounces of beaten ginger, and a little lemon peel; let it boil almost half an hour, then strain it, and when cold put to it a little yeast; and when it is white over, tun it up. At three weeks end bottle it up, and in ten days it will be fit to drink.

Offline RAST

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Re: 1769 Recipes for Mead
« Reply #3 on: March 01, 2021, 08:21:19 pm »
Lets be nice and say its an innkeepers recipe.

Offline Zweefer

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Re: 1769 Recipes for Mead
« Reply #4 on: March 01, 2021, 11:04:47 pm »
I'm tempted to try the second option....   
Keeping of bees is like the direction of sunbeams.
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Offline Bakersdozen

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Re: 1769 Recipes for Mead
« Reply #5 on: March 02, 2021, 09:30:10 am »
I'm tempted to try the second option....
Let us know how that works for you.  Lemon, Ginger, and Honey is a great combination.  It would be good on a hot summer day. I wonder what the eggs whites add?

RAST, that is a nice way to say it.  ;D

Offline Lastfling

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Re: 1769 Recipes for Mead
« Reply #6 on: March 02, 2021, 05:38:16 pm »
When I read the Subject line I thought darn that’s a bunch of mead recipes LOL.

Offline Zweefer

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1769 Recipes for Mead
« Reply #7 on: March 10, 2021, 11:49:38 pm »

I wonder what the eggs whites add?

Egg whites are an old fining agent.  (Makes the mead clear)
You still see it used occasionally in wines.  I personally use kieselsol and chitosan, but will let you know.  Definitely gonna try it when I have some down time now that I have an open carboy (just finished a hard cider on Tuesday)


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« Last Edit: March 10, 2021, 11:50:44 pm by Zweefer »
Keeping of bees is like the direction of sunbeams.
Henry David Thoreau
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Offline Bakersdozen

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Re: 1769 Recipes for Mead
« Reply #8 on: March 11, 2021, 01:21:38 pm »
Keep us posted Zweefer.