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Jack Ratt Lyme Bay Black Cherry Mead, 75 cl

£9.9£99Clearance
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Swill the mead around slightly and inhale to experience the balance of tones and the unique aroma of the beverage. It will not be a one-sided fragrance but rather a variety of tones. Different ingredients used in the flavouring of the mead will also add new layers to the scent. Taste Living here in Hamilton - kind of in a “Fruit belt” - has spoiled us rotten when it comes to fruit. Fresh local peaches, apples, cherries, plums, pears, and more! Pour a small amount of mead into a glass and swill around the glass, where you should notice that it leaves behind a coating on the side of the glass. Smell This Viking blod mead recipe uses the complete ingredients (yes, including hops) and adds some spirits to give your mead a new twist. You can use vodka and other neutral spirits that do not have too much flavor, as it may affect the taste of your mead. This recipe will make more than one gallon of fortified mead with at least 20% alcohol content. Mead Ingredients

Warm the honey up to about 90 degrees by sitting its container in warm water. Once that is warm, warm up approximately 9/10 gallon filtered water to about 90 - 95 degrees. Add the warmed honey to an empty sanitized glass gallon jug. Then add the warmed water to the jug, leaving enough room to add the cherries. Once the water is added, cap the gallon and shake vigorously to mix the honey and water. This may take several minutes as the honey must be mixed in thoroughly. This is a semisweet melomel, or fruit mead, flavored with cherries, that finishes around 12 percent alcohol by volume (ABV). It’s a great mead for beginning mead-makers, because the added fruit avoids many of the problems associated with making mead from only honey. Mead is unusual among alcoholic beverages, not just in being made from an animal product, but also in being made from an insect product. A few other types of alcoholic beverages are made from animal products, with kefir — fermented milk — being the most well-known. But no other fermented drink is made from a source of fermentables produced by insects. In short, meads cover a lot of ground. Sweet and SourStir the honey and water mixture well, and let it cool to about 90°F. Make sure it's not too hot — when it's time to add the yeast, you don't want to kill it! Yeast is a living organism, and can only survive at temperatures below 110°F. This is a great time to start tasting your mead, it's still a little long but you'll get an idea for what it'll taste like after aging. This is the book I have been using and it is pretty much the de-facto standard for meadmakers. If you want lots of information, recipes, history and lots of great stuff about mead and how to make it then this is the book you must have. Mead-makers have found two additional variables that have slowed many traditional mead fermentations: low potassium levels and low pH. Honey is rich in sugars, but low in other nutrients. Most yeast nutrient formulations deliver an appropriate amount of nitrogen for the yeast, but the yeast can still require more potassium. In addition, if the initial must has a pH below 3.5, it can stress the yeast and lead to a sluggish fermentation. The grapes and cherries in the Erik the Red Cherry Mead recipesupply not only flavor and color, but also trace nutrients and pH adjustment. The grape juice provides trace nutrients for the yeast, which is adapted to growing on grape juice. And, in addition to adding more trace nutrients, the cherries will raise the pH of the must if it’s lower than their pH. The pH of fresh cherries varies, but is frequently 4.0 to 4.5. Nutrient Additions: Add yeast nutrient to your mead mixture as per the yeast’s instructions. Proper nutrients help yeast thrive and ensure complete fermentation, ultimately maximizing your mead’s ABV. Yeast nutrient substitutes can also be used. Cherry Mead Recipe FAQs What is the ideal cherry-to-honey ratio?

First, prepare your yeast. Heat the orange juice to about 95°F – 100°F, add the yeast, cover the container and shake well.Archaeological evidence puts mead as being one of the oldest alcoholic drinks in the world after traces of the honey-based drink were found in China from over 9,000 years ago. This means mead has been enjoyed by some of history’s ancient civilisations, from the ancient Greeks to Norse marauders. Put the hibiscus flowers into half-gallon boiling water to make hibiscus tea. Let it steep for at least 30 minutes. After the water is added to the carboy, wash your hands with non-scented soap and dry them off with a clean towel. Do not use the towel that you are using to set items on. Unlike most foraging animals — including her ancestors (wasps in the Crabronidae family) — she isn’t foraging for herself or her offspring. In fact, she can’t have offspring. She’s a reproductively suppressed worker who’s foraging for her hive — a colony of 30,000 to 60,000 bees, most of whom are sisters who likewise can’t lay eggs. In addition to her sisters, there’s her mother, the queen — who does lay eggs — and perhaps a few hundred male drones in the hive. First, you’ll need a glass gallon carboy — this is where you'll store your mead while it ferments. If you don't have a glass carboy, any food-grade, sanitized gallon container will work.

So how much mead should you serve in a glass? If you are drinking your mead warmed up, we would recommend around 50ml of mead in a whisky glass. If you are drinking it cool, we would say between 100 – 125ml, mirroring a traditional small glass of wine serving. Rinse the cherries and cut each one in half with a sanitized knife on a sanitized cutting board. Don’t remove the pits. Place the cherries in a nylon steeping bag, and set aside until Step 5. You may love it right away, but you may find it tastes harsh or a bit off. Don’t worry! That's very normal with young alcohol. Mead takes longer to age than other drinks made with Brewsy — it will get much smoother over time. On her return flight to the hive, invertase, an enzyme in her proventriculus, begins breaking the sucrose down into its two component sugars, glucose and fructose. Some of the glucose is further degraded by the enzyme glucose oxidase into gluconic acid and hydrogen peroxide. At this point, the mixture contains up to 70 percent water.Interestingly enough, today’s mead ferments faster and tastes better than it did in the past — even the recent past. But how can a beverage that’s likely the world’s oldest fermented drink have gotten better? In the past 20 years, experimentation and the application of some winemaking knowledge has led to new mead-making methods that stress the yeast less, allow the mead to ferment faster, and help it taste better. This revolution in mead-making techniques has led to an explosion in the beverage’s popularity. Commercial meaderies — almost unheard of as recently as the late 2000s — are springing up everywhere. And hobbyists now have access to others who share their interests on multiple internet forums. This will bring down the temperature to de-activate the yeast and will help to drop the remaining lees (sediment) to the bottom of your container. True Viking Blood Mead is from somewhere around the 1300’s, and the details are rather sparse and sketchy. All we really know is that it’s cherries and honey, in some proportion, with water. Not a very auspicious beginning to this highly touted mead recipe, right? And so… my theory, based on logic and research is that some upstart mazer in the 1300’s sought to capitalize on the name “Viking Blood” and started making a living selling it, likely much to the dismay of EVERYONE ELSE selling Cherry Mead and merely calling it… Cherry Mead. Over the next few weeks the fermentation will slow down, and most of the solids should settle down into a sediment layer on the bottom.

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