Country Ale in a Jar

オタク
Bento-ing from: › North Carolina › USA
Joined: 21 Sep 2009
User offline. Last seen 4 years 28 weeks ago.

The following is a recipe for an ancient beverage known as mead. This one is a beer version similar to the one s drank by my ancestors on feast days. The color, flavor, head thickness, and nose of this beer depend entirely on three things: water quality, yeast variety, and the honey used. Your success in even getting beer is almost entirely dependent on cleanliness.

For almost a pint you will need:

2 sterile mason jars with 1 pint capacity
just shy of 2 cups of room temperature, boiled spring water
2 tbs of any dark organic honey, raw is preferred
a very tiny pinch of the beer or bread yeast of your choice
a little simple syrup
a 2 lb weight

Fill the jar with honey and water to within an inch of top, stir to dissolve.
Float yeast on top of the liquid, put jar somewhere dark and dry with lid disk but not the ring. Weight it down so gases can escape, but the weight keeps air from getting in. Check the jar daily until it stops bubbling/burping then pour off into a second sterile jar and add about a teaspoon of simple syrup. Cap with the ring and age for three weeks in a cool dry dark place.

Enjoy with friends. Multiply this recipe as needed for more beer.

There will be sediment, there is always some in homemade alcohols that haven't been put through a still.

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maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 4 weeks 2 days ago.
Re: Country Ale in a Jar

I've always wondered how mead tasted....thanks for the recipe! :)

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The Big Onigiri.

- Wherever you go, there you are. -

オタク
Bento-ing from: › North Carolina › USA
Joined: 21 Sep 2009
User offline. Last seen 4 years 28 weeks ago.
Re: Country Ale in a Jar

No problem. That was just the first beer recipe I perfected. I intend to post a recipe for real American Moonshine too. Of course there will be a legal disclaimer and cautions on safety. As a moonshiner who has never poisoned anyone, I think my recipe is the safest. Moonshine in general has a bad reputation, but it is just another whiskey/whisky. In the US you need a license, and in NZ it is legal to make x amount for yourself, etc...

Anyway, that Beer mead has a generally low %ABV (Alcohol By Volume) if you use bread yeast or American strains of ale yeast. You might be able to take it with a lunch of yakatori or sandwiches at the park. A large picnic type of thing.
Make a few jars for a party, it'll take about 2 months. Moonshine takes about 3 weeks, and I'll post the recipe soon.

PS:
Thank you Maki for making this site, It's the best food forum I've ever seen.

オタク
Bento-ing from: › North Carolina › USA
Joined: 21 Sep 2009
User offline. Last seen 4 years 28 weeks ago.
Re: Country Ale in a Jar

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