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Dry Mead shows off the amazing complexity of honey. When nearly all of the sugars have been fermented out of a quality honey, its intricate, delicate floral character predominates. This recipe can be made still (without carbonation) or sparkling by adding optional priming sugar. Requires 4-6 months aging. Contains 12 lbs clover honey, Wyeast Dry Mead liquid yeast, yeast nutrient, and priming sugar.
This kit is for those who prefer a sweeter honey flavor without the cloying character of most commercial meads. While the majority of commercial meads are nothing more than honey liqueur, this is a true mead, fermented with a less attenuitive yeast strain. Wildflower honey provides intriguing complexity. Requires a minimum of 4 months aging. Contains 12 lbs of wildflower honey, liquid yeast, yeast nutrient and acid blend.
Honey varieties can taste incredibly different from one another. The best way to savor their flavors is to make a pure, unadulterated sweet mead from a single honey variety. This kit was designed by 2005 mead maker of the year Curt Stock, and it showcases his proven techniques for making mead. We offer this kit with each type of honey we sell, and we encourage you to try them all!
This recipe, one of Curt and Kathy's more recent creations, uses the same base mead as the Raspberry and Blackberry Melomels, but with a much higher percentage of fruit per gallon. The high rate of minimally-processed Oregon marionberries impart an intense dark fruit aroma and flavor reminiscent of, dare we say, Cabernet Sauvignon. Incorporated into a sweet wildflower mead, this becomes a heady and dangerously drinkable beverage.
Start with a robust, sweet wildflower honey mead, then add the intense color and unmistakable character of raspberries — the result is Curt & Kathy's Raspberry Melomel. Real raspberries (in easy-to-use puree form — no blanching, seeding, or sulfiting required) deepen the color and add a strong aroma and flavor to this kit.
This is exactly the same recipe as Curt & Kathy's Raspberry Melomel, but with Blackberries instead of Raspberries.
A pyment is a cross between a true honey mead and wine, made by fermenting a blend of honey and grape juice. (You got grapes in my mead mmust! You got honey in my wine must!) Our pyment kit harnesses the assertive character of California Orange Blossom honey and the grapey acidity of California Liebfraumilch juice to create an intriguing mixture of sweet, tart, honey, and fruit. This is a great gateway mead for folkks who like white wine.
Start with 12 pounds of honey and blend it with a can of Alexander's Pinot Noir grape concentrate in the primary fermenter. Late in the secondary, add 2 ounces of Hungarian Oak Cubes, which brings all the competing flavors together and adds a pleasant vanilla overtone. This serves as a great introduction to mead for those who love red wine.
Another hybrid mead, braggot taps into (pardon the pun) very ancient fermenting traditions — a potent combination of honey and barley malt, sharing properties of both beer and mead. The addition of barley malt syrup to wildflower honey adds body, color, sweetness, and complexity; then add up to an ounce of the optional Nugget hops to add pungent, flowery hop bitterness to the mixture as well sort of like a honeyed-up barley wine. Makes a great sipping beverage on a chilly evening. Requires a minimum of 6 to 8 months of aging.
Saffron is the dried stigma of the saffron crocus flower. Its low yield and laborious extraction from the flower make it one of the most expensive spices in the world. Saffron has a powerful, mellow aroma and a pronounced golden color. It is an essential ingredient in Indian cooking, Spanish paella, Italian risotto alla milanese, and now mead! We start out with a base of light white sage honey. Once the fermentation has subsided, the mead is spiced with just a few threads of Persian saffron. The resulting flavor combination is wonderfully exotic.
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