HONEYS

And Their Effects On Mead

 

University of Atlantia Master Terafan Greydragon
7 June A.S. XXII terafan@greydragon.org

 

Principal components of honey:

Water 17.20 % Levulose (fructose) 38.19 %
Dextrose (glucose) 31.28 % Sucrose 1.31 %
Maltose 7.31 % Higher sugars 1.50 %
Acids .57 % Proteins .26 %
Minor substances 2.38 %

Specific Gravity of honey          1.4225

Sweetening Power of honey    1.67 times that of sugar

 

Honey versus Sugar

1 Tablespoon Honey White Sugar
Calories 65 45
Protein trace -
Calcium (mg) 1 -
Phosphorous (mg) 1 -
Potassium (mg) 18 trace

 

 

Relative Acidity of Honeys

BuckWheat 3.0 Wild Flower 2.0
Sue Bee Clover 1.8 Orange Blossom 1.0

 

 

I made 4 comparison batches using the exact same recipe except for the honey, so you could taste the honey and then taste the mead made from it.

Comparison Batch

Boil 3 quarts of water with 2.5 lbs of honey. Add juice of one lemon and 1 cup strong tea. Let it cool below 100 degrees Fahrenheit and add yeast. Let ferment 14 days and bottle. Let sit in bottle 5 days.

 

I have also provided 4 additional recipes for different kinds of 'mead' drinks. 

 

Syr Michael of York Mead

Boil one gallon of water with 2.5 lbs of honey. Add juice of one lemon and tsp nutmeg. Boil, skimming foam, until it stops foaming. Let it cool to blood temperature, then pitch yeast. Let it work two weeks, bottle it and let it age two weeks. THEN PUT IT IN THE REFRIGERATOR, AS IT CAN BECOME EXPLOSIVE IF LEFT OUT AFTER THIS.

Drink at your leisure.

 

MELOMEL

3 lbs honey 1 gal water
2 oranges cup tea

Peel the oranges, removing the white (pith). Boil the honey, water, and meat of the oranges, orange peel, lemon juice, and tea. Skim the foam, let it cool, and pitch with wine yeast.

 

SACK MEAD

3 gal water 16 lbs honey
cup tea 2 tsp cinnamon
tsp whole anise seed 18 cardamon seed clusters (crushed)
1 inch galingale root, crushed 20 whole allspice, slightly crushed
1 pkg unflavored gelatin in 1 cup water

Boil water, adding tea and spices. Add honey, continuing to boil and skimming the foam until it stops foaming. Let it cool to blood temperature, then pitch the yeast. Rack after 1 month, then 3 months. Add the gelatin after 3-4 months, and bottle a month or two later.

 

METHEGLIN

1 gal water 3 lbs honey
6 cloves cup tea
3 sticks cinnamon juice of 1 lemon
1 tsp allspice

Boil the water, adding the honey, tea, lemon juice and spices. Skim the foam until it stops. Let it cool to blood temperature and pitch yeast. Rack and bottle as appropriate.

 

SOURCES

Roger A. Morse, Making Mead, Wicwas Press, NY 1980
Bryan Acton & Peter Duncan, Making Mead, Argus Books, England
G. Robert Gayre, Wassail! In Mazers of Mead, Gayre & Nigg, England, 1948
Jane Sibley, The CA Guide to Brewing, SCA, 1983
Joanne Barrett, Cooking with Honey, Storey Communication, Inc., 1981
Charlie Papazian, The NEW Complete Joy of Homebrewing, Avon Books, NY 1991

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