Scots Recipes

Traditional Mead

Ingredients:
12--1/2 pounds, honey (6--1/2 of clover is the best if you can get it)
4 teaspoons, acid blend
5 teaspoons, yeast nutrient
2 packages, Pasteur Champagne yeast

Procedures:
On process, there is contention about the need to boil honey. I've seen suggestions to use campden tablets, to pasteurize by holding at 170 degrees, and to boil for only 15 minutes. Honey itself inhibits bacterial activity but does not kill organisms. Advocates of non-boiling feel too much flavor and aroma are lost by boiling. On the other hand boiling is said to ensure a clean wort and aid in clearing. I boiled, re-hydrated the yeast and pitched at 80 degrees and then have kept the carboy in a 70 degree room.

You can make it "sparkling" mead by priming with 1/2 cup of corn sugar when bottling.

Campden tables, a wine additive Use 1 tablet per gallon of wine. Contains sodium metabisulphite. Releases sulphur dioxide which acts as a sterilant & antioxidant.

Acid Blend - A blend of tartaric, malic and citric acids - this keeps it from going off.

Yeast nutrient - Use 1 tsp. Per gallon. Helps maintain a healthy fermentation

These can be purchases from any good brewer's supply store.

Bannocks | Clootie Dumplings | Cock-a-Leekie Soup
Scotch Broth | Scotch Eggs | Scottish Gingerbread
Scottish Short Bread | Scottish Scones | Howtowdie (Scottish Roast Chicken)
Traditional Mead | Quick Metheglen | Mulled Wine
White Metheglen | Crowdie Cream | Rumbledethumps

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