So one of the most common things I see on my Mead posts is “I’d love to do that, but I don’t have the stuff”
We’ll sit down and buckle up. Because I’m about to show you how to make a $12.56 traditional mead.
Here’s the recipe:
1 gallon Deer Park/spring water. You don’t want distilled.
3 lb or 32 fluid ounces honey.
One package of yeast.
a party balloon.
The cost total is $13.49, but you only need one pack of yeast. So -$0.90.
Let’s begin:
Everything together on a clean work surface, you will need a clean glass. And while not entirely necessary, a measuring cup will be handy.
Pour a cup of water for yourself and drink it. Hydration is important. Also this will allow you headspace.
Remove about ehhhhh, a quart or so of water to drink later.
Trust me. You’re going to want it
Wash your drinking cup and mixing about a teaspoon of honey.
You have two options for yeast, that bread yeast we bought, or professional brewer’s yeast.
They’re both the same price. You can get brewers yeast off of Amazon.
I already have brewer’s yeast, so I’m using brewer’s yeast
Stick that in that honey water.
Stick your honey in some hot water.
Go outside. Breath the free air. Know what it is… To truely live.
Enough of that bitch. Honey’s hot. Put it in the water.
Put the water in the honey too.
Shake the sin out of it.
Put that stuff back in the big bitch.
Shake the sh*t outta it.
Hydrate yourself with the water you removed earlier.
Shank a balloon with a pin.
Add your yeasty honey water.
Balloon it.
Label it.
If your trad mead says anything racist, or anything positive about Hitler. Straighten that sh*t out.
And there you go. $12 (.56) traditional mead. Stick it somewhere dark and leave it alone for a while.
Shake the hell outta it once a day for the first four days. Then let it be until it’s clear.
Update:
Boozification has begun.
Lots of spices and herbs make for nice additions as well.
Good post.
My fiance is a pro brewer, but we do mead at home for fun. Like, this is literally all there is to it. We’ve got airlocks and stuff, instead of a balloon, but this is it, and it’s so damn good.
A few years ago, when I was living in the housing co-op and looking for a quick cookie recipe, I came across a blog post for something called “Norwegian Christmas butter squares.” I’d never found anything like it before: it created rich, buttery and chewy cookies, like a vastly superior version of the holiday sugar cookies I’d eaten growing up. About a year ago I went looking for the recipe again, and failed to find it. The blog had been taken down, and it sent me into momentary panic.
Luckily, I remembered enough to find it on the Wayback Machine, and quickly copied it into a file that I’ve saved ever since. I probably make these cookies about once a month, and they last about five days around my voracious husband – they’re fantastic with a cup of bitter coffee or tea. I’m skeptical that there is something distinctively Norwegian about these cookies, but they do seem like the perfect thing to eat on a cold day.
Norwegian Christmas Butter Squares
1 cup unsalted butter, softened
1 egg 1 cup sugar 2 cups flour 1 tsp vanilla ½ tsp salt Turbinado/ Raw Sugar for dusting
Preheat the oven to 400 degrees. Chill a 9×13″ baking pan in the freezer. Do not grease the pan.
Using a mixer, blend the butter, egg, sugar, and salt together until it is creamy. Add the flour and vanilla and mix using your hands until the mixture holds together in large clumps. If it seems overly soft, add a little extra flour.
Using your hands, press the dough out onto the chilled and ungreased baking sheet until it is even and ¼ inch thick. Dust the top of the cookies evenly with raw sugar.
Bake at 400 degrees until the edges turn a golden brown, about 12-15 minutes. Remove from the oven. Let cool for about five minutes before cutting the cooked dough into squares. Remove the squares from the warm pan using a spatula.
So I tried this recipe.
And it is GREAT.
It basically makes the platonic ideal of commercial sugar cookies, only in bar form. When I give them to people (which I do a lot, because this is one of those simple recipes where the results seem very impressive), I just tell them they’re sugar cookie bars.
So it’s Flu Season again, and this recipe for Tea To Fix What Ails You was given to me by a Christian friend, and I’ve taken to calling it JESUS TEA due to it’s miraculous properties. Even though it, technically, contains no tea. This tea is as caffinie-free as anything processed in a US plant can get, but be sure to check the provenance and all ingredients in case of allergies.
You will Need:
A Bigass Pot, becuase this is something you make in large quantities
working stovetop
those lil cloth sachets you use for wassail/empty teabags/those lil reuseable loose-leaf tea steepers.
Recipe:
about a quart of water
1 cup apple cider
about half a lemon’s worth of juice
a shitwhack of honey- try to get as local as possible and generally the less-processed the better if you want to build a resistance to local allergens. If you have allergy concerns or don’t like the taste of honey, go ahead and use more processed stuff/another sweetener instead.
three tablespoons/three bags chamomile tea
three tablespoons/three bags rooibos tea
teaspoon crushed cloves
1 cinnamon stick (more if you like it spicier)
¼ tsp nutmeg
1/8 tsp cayenne or white pepper
Bring water to a simmer in the pot. Add the chamomile, rooibos and spices to steep about 4-5 minutes or longer if you like tea-flavored tar which given you have the flu you probably do. Add Cider, Lemon Juice and Honey until dissolved. Drink all of this in the course of an hour to stay hydrated, make more pots as needed or until you pass out.
FOR MAXIMUM EFFECTIVENESS: gargle warm salt water first for as long as you can, it’ll break up the mucus in your throat and soothe the soreness.
This stuff is hecking delicious, and my dad claims it cured his cold. I’ve taken to drinking it just because it tastes good! Thank you for sharing! 😀 I also found that you can freeze this stuff in convenient single serving sizes, ready to be heated in the microwave when you don’t have enough spoons to make it fresh. Granted fresh is usually best for most food and drinks, but it’s still good.
I also calculated a single serving version, which I’m putting here in case anyone wants to make it that way:
1 cup hot water
¼ cup apple cider (or more, I prefer 1/3 cup)
1 tbsp honey (or more, to taste)
a dash of lemon juice
½ tsp spice mixture
1 ½ tbsp tea mixture
Mix the spices together in one container, and mix the two kinds of tea together in another. Measure out of these the above amounts. (Don’t try to store the two things together, the spices will sink to the bottom and you won’t get the right measurements.)
Use a tea infuser/tea bag/cheesecloth/whatever to keep the herb bits from floating off into your drink. Steep for the usual 4-5 minutes, then add the cider, honey, and lemon.
Side note: ground cloves is cheaper for me so I use ½ tsp of
that instead of 1 of whole. I also like cinnamon a lot so I use ¼ tsp
ground cinnamon instead of a stick (also sticks are really expensive here). If you use a stick, break it into
little pieces. The downside of ground cinnamon is that it
kind of congeals if you don’t stir it periodically, so keep a spoon
handy as you drink.
Since people have been asking for this (I guess the flu/common cold is going around agian), have it again, NOW WITH SINGLE SERVING SIZE, THANK YOU @snowfox102 for doing the math for me!
Is it possible to substitute the chamomile for something else?
Pretty much any herbal tea but mint will work? Rose hip’s good, or you can just double the rooibos. You can even put in black or green tea. I don’t becuase those both have caffiene and I want to be awake as little as possible when I’m sick.
i'll apple your turnover 