Weasel Breweries™
Recipes:
Pyehole's Palliative
Purgative Pacific Pyment™
Back Label Text:
Coming soon.
Orange-ginger
pyment style of mead, named after Olde Pyehole just to spite the
caustic old coot. He can't stand the fact that the Abbot keeps making
superlative mead. Makes 3 gallons. Elapsed Time: 1.5 hours.
- 13 lbs. Mesquite
Honey
- 6 medium
Oranges, zested, without any white pith
- 2 medium
Oranges, juice from
- 1 c. fresh
Ginger, finely sliced
- 1 tsp. Irish
Moss
- 1.5 tsp.
Mead Acid Blend
- 1 T. Yeast
Nutrient
- 1 package
Wyeast Sweet Mead Yeast
Several days
before making your mead, prepare a yeast starter culture.
In a 20 liter
stainless steel brew pot, bring 10 liters 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 20 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 20 minutes and skimming, add the Orange zest and juice,
Ginger, acid blend, Irish moss, and yeast extract and boil for an
additional 15 minutes.
Cool the wort
to 80 F. before adding yeast. Cool slowly in covered pot.
Leave wort in
primary fermenter (5 gal.) for about one month. Transfer the wort
to a secondary fermenter (2.8 gal.) for an additional three months.
Transfer the wort to a tertiary fermenter for another three to six
months. Bottle and age for between six months and twenty years.
(More is longer.)
1st brewing,
10 May 1998.
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