Rose Hip or Claymore’s mead

A golden glass of mead This is from the website.  If you like to make mead and you don’t know that site, you should.  I find the recipes uneven, but the community’s really helpful.  “Meadwench” is the webmaster there, and one of the movers and shakers behind the Mazer Cup.

Claymore’s Mead

Created by meadwench, November 30, 1999

Ingredients At a glance for 6 gal:

  • 25 lbs wild honey
  • 10 ounces dried rose hips
  • 5 gallons clean water
  • 1 package of Champaign [sic] yeast
  • yeast nutrient
  • 6 gallon carboy
  • water lock
  • siphon
  • champaign [sic] bottles, 750 ml
  • 3/4 cup corn sugar


place the honey and rose hips in a large (five or more gallon capacity) kettle. Add enough water to half fill the kettle. Stir until the honey begins to dissolve. If you can’t get home raised honey, which HASN’T been strained, add the yeast nutrient, according to the directions on the package. Begin heating. Stir until the honey is disolved. Bring to a boil, and boil for about 30 minutes. Add the remaining water (or intil the water is two inches from the top of the kettle). Bring to a boil, and let boil for about 15 minutes. Boil a small amount of water, and then cool (without contaminating) to about 90 degrees F. Add yeast to the small amount of water. Cool the honey order tramadol pharmacy online mixture to about 70 degrees F. Add the yeast to the honey mix, and let ferment in the kettle, until the activity subsides (about 5-7 days). Keep the kettle covered with sterile airtight seal. Periodically release the gas. Sterilize the carboy and water lock. When the activity in the honey mixture subsides, siphon into the carboy, leaving the sediment in the kettle. Let the carboy stand at a constant temp (about 65 degrees F) until it clears (about 4 months). Boil the corn sugar with about 2 cups of water. Sterilize the kettle, and decant into the kettle. Add the sugar water to the mead, stirring with a sterile metal spoon. Decant into the bottles, leaving about 1 inch of head. Cork. Let sit for about 9 months. Drink.

Note: Let the sugar water cool before adding it to the mead (when you are decanting into the bottles). Otherwise, you might kill the remaining yeast, which would defeat the purpose of the sugar water. It is to make the mead a lightly sparkeling [sic] mead. You will have to find a yeast which has a high alcohol tolerence. champaign [sic] yeast is pretty borderline. There are very high alcohol yeasts which would work better

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