Detail of my Wisdom and Faulty design print. Just dug up a handful of these available through my shop jeremyhush.bigcartel.com
HOW TO MAKE “YULE-MEAD”
Recipe for for 5.5 gallons ( A rich spicy and flavorful mead for winter sipping )
18 lbs honey ( I like to use a dark fall wildflower for this recipe )
4 large Oranges use zest and juice.
1 lb. Raisins, Dates or Figs…or a mix of all 3
5- Vanilla beans cut and scrapped.
9 oz. Chopped candied ginger.
0.5 oz. Crushed juniper berries
1 Tbsp. Cinnamon.
1 tsp. Nutmeg
1 tsp. Cardamon
1 tsp. Allspice
5 grams Fermaid -K yeast nutrient added at the beginning of fermentation and 5 more grams added when gravity gets down to 1.093.
Water to 5 gallons ( I have substituted 1 gallon of water with apple cider and other fruit juices in variations of this recipe with great results)
10 to 15 grams Lalvin KV-1116 wine yeast rehydrate in warm water.
I don’t boil so I just mix all this all up in a fermentation bucket and pitch yeast and ferment around 65 to 70 degrees F. Rack after 2 weeks in primary to glass carboy, let clear, age and bottle when ready.
-borrowed from an Asatru site-
You don’t understand an antagonist until you understand why he’s a protagonist in his own version of the world.
—John Rogers (via psych-facts)