Greg's Spiced Mead
 

I am just finishing a batch of this, and it is quite good.

For three gallons:

5 lbs. Honey. The older and more crystallized the better, as long as it doesn't have any wax in it. You can probably find it really cheap as it won't sell after it gets cloudy.

About 1/8 cup sliced Ginger Root.

Orange zest from one orange (The really orange part on the outside of the peel. Not any of the white stuff)

Lemon zest from one lemon.

Juice of one lemon (for the acid)

2 Tablespoons whole pepper

2 Tablespoons whole allspice

Tartaric acid (use the instructions that come with it, but go easy with it)

3 tablespoons Cream of Tartar (yeast food)

A little cinnamon, nutmeg, and some cloves.


Go about the normal mead making process. After fermentation has stopped, put a couple tablespoons of everclear in to top it off, and a handfull of bannana chips (they help clarify the mead) and let it sit for another couple weeks.

It does sound good. I'll have to remember this for my next batch of mead.

oh yeah, and champagne yeast.

mmm, i'd drink mead!

What do you do with it?
Put it over a ham?