Mead Lovers Digest #0058

eZine lover (@eZine)

Published in 

Mead Lovers Digest

 · 7 months ago

 

Mead Lover's Digest #58                     Thu 17 December 1992 

 
        Forum for Discussion of Mead Brewing and Consuming 
               John Dilley, Digest Coordinator 

 
Contents: 
  Zinge Mead Question ("Tom Childers") 
  Red Zinger mead (by Susanne Price) (parsons1) 

 
Send articles for submission to the digest to mead-lovers@nsa.hp.com 
Send digest addition or removal requests to mead-lovers-request@nsa.hp.com 

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Date: Wed, 16 Dec 92 11:20:46 PST 
From: "Tom Childers" <TCHILDER@us.oracle.com> 
Subject: Zinge Mead Question 

 
The Fall '92 issue of _Zymurgy_ has a great article on meads by Susanne Price, 
and includes a recipe for "Zinger Homecoming Champagne" that includes two 
Lemon Zinger tea bags in the boil.  Other elements in this recipe include 
10 lbs alfalfa/wildflower honey, 1 oz chopped ginger, 1 lb corn sugar, 
3 oz fresh lemon juice, 1 oz Willamette hops, 1/4 oz irish moss, and Flor 
sherry yeast. 
  
It just so happens that I tried this recipe for my first mead, which is just 
about ready to prime and bottle.  I'll report on the results in a few weeks, 
although I have not ever tasted good mead, and have no basis for comparison. 
I've been brewing beers for quite a while now, so I felt free to make slight 
modifications to the recipe: I used orange honey, and fermented with 
Beaujolais yeast. 
  
By the way, is there any place in the San Francisco area that I can taste 
mead?  Anyone interested in trading a bottle for some intense Belgian 
ale that I've brewed? 
  
Tom Childers 
tchilder@us.oracle.com 

 
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Date: Wed, 16 Dec 92 16:22:04 -0500 
From: parsons1@husc.harvard.edu 
Subject: Red Zinger mead (by Susanne Price) 

 
In issue #57, Paul asked about a recipe for Red Zinger mead.  Happily, the 
Fall 1992 issue of Zymurgy included this recipe in the article by S. Price: 

"Zinger Homecoming Champagne"   (5 gal.) 

10 # alfalfa and wildflower honey mix 
1 oz. chopped ginger root 
1 # corn sugar 
3 oz. fresh lemon juice 
1 oz. Willamette hop pellets (4.5% a) 
1 1/2 tsp. yeast nutrient 
2 Lemon Zinger tea bags 
1/4 tsp. Irish moss 
5 grams Flor sherry yeast 
3/4 c. corn sugar. 

OG 1080  
FG 0995 

        Boil honey, hops, yeast nutrient, ginger, corn sugar and lemon juice 
in 2 gallons water for 50 minutes.  Add Lemon Zinger tea bags and Irish moss 
and boil for 10 more minutes.  Half fill a carboy with cold water, t 
the boiled wort into it.  Pour in enough cold water to make 5 gallons.  Cool, 
then shake vigorously to aerate.  Pitch yeast.  Ferments in two months at 
70 F (21 C).  The lemon and honey give a subtle bouquet to this metheglin 
which has the spiciness of a Gewuerztraminer and the festive warmth and sparkle 
of Champagne. 

I can't say any more than she did (for even if I had made the stuff, it 
wouldn't be ready), except that I am apprehensive of adding cold water right 
from the tap - I'd rather boil it all and use my wort chiller.  I do want  
to try this recipe.  Maybe we can talk about it next year? 

Jed                          parsons1@husc.harvard.edu 

 
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End of Mead Lover's Digest 
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