Yule Mead 2014

25L bucket of Yule mead

This year’s batch of mead – 25L (5 gallons).

Due to the volume of Yule mead we generally brew, we figured that this year perhaps it would be a good idea to buy a 25L (5 gallon) fermentation bin with airlock and tap. The usual recipe had to be modified slightly as a result:

  • 8kg honey
  • 2 gallons of Earl Grey tea (brewed with 100 teabags, steep for 5 minutes then remove teabags)
  • 4 apples (cored & sliced)
  • 1kg dried mixed fruit (sultanas, raisins, sun-dried cranberries and candied orange and lemon peel)
  • 3 oranges roughly chopped (peel and all)
  • 2 tablespoons ground cinnamon
  • half a tablespoon allspice
  • half a tablespoon nutmeg
  • 1 teaspoon ginger
  • 1 tablespoon cloves, half a tablespoon black peppercorns
  • top up with water to about 5″ below the lid before pitching the yeast
  • 1 tub of Young’s wine yeast (you’d probably also get good results from EC-1118 or K1-V1116; D47 probably wouldn’t work fast enough to turn out drinkable mead in under 4 months).

This’ll be the third year I’ve brewed this recipe. Starting SG is generally around 1.110, which is what this one is; last year’s topped out at 13% ABV. We’ve kept a bottle from that batch to drink on Christmas Day this year, but this 5-gallon batch will be ready by the Winter Solstice (hence Yule mead). This one technically counts as a metheglyn, but generally gets referred to as “Liquid Christmas Pudding mead” by David. 😉

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About arkadyrose

Genderqueer artist, singer, musician, writer, tailor, mead-mazer and doll crafter living in Walthamstow, NE London. Periodically develop obsessions with various topics; currently it's Paganini, previously Ancient Greece and Alexander the Great, but also fascinated by Ancient Egypt and Romano-British culture. Christo-Pagan.
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