Weasel Breweries™
Recipes:
Smilin' Jack's
Cactus Mead™
Back Label
Text:
See God without even eating the worm, but never play with firearms
while consuming this visionary concoction of mesquite honey and
prickly pear fruit. (Contains no illegal ingredients!) Have you
hugged your lizard today? Another Full Metal Hoopajoop from the
Monks of Ann Arbor Abbey.™
Makes 5 gallons.
Based loosely on Papazian's prickly pear mead recipe. Hope to enjoy
it in 2000. As in all things, the waiting is the hardest part.
- 20 lbs. Mesquite
Honey
- 6 lbs. peeled,
chopped Prickly Pear Cactus Fruit
- 0.25 tsp.
Yeast extract
- 1 tsp. Pectin
enzyme
- 1 package
dry Champagne Yeast
- 1 package
dry Sherry Yeast
In large stock
pot, boil prickly pear fruit in 12 liters of water for 2 hours,
skimming albumen as it forms on the top. Strain and discard fruit
dregs.
Meanwhile, in
a 30 liter stainless steel brew pot, bring 15 liters of cold water
to a boil.
When brew pot
reaches boil, begin stirring water and add honey. Stirring will
prevent the honey from settling to the bottom of the bot and burning.
Boil for 15 minutes. When boiling, the albumen mixture that forms
as a foam layer on the surface will cloud the mead. Skim it all
off of the top.
After boiling
the wort for 15 minutes and skimming, add in strained in fruit juice.
Cool the wort
to 85 F or lower before adding yeast. Cool the wort as quickly as
possible to prevent infection.
Leave wort in
primary fermenter for about one month. Transfer the wort to a secondary
fermenter for an additional three months. Transfer the wort to a
tertiary fermenter for another three months. Bottle and age for
between six months and twenty years.
1st brewed 1
November 1997.
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