Tribe.net. Local Connections PuckerButt http://home-brew.tribe.net/thread/e606b6a9-8e92-4350-9514-cbc1af35f943#0428e841-e80b-46c5-95a1-91bf1fdd4c62 2006-06-30T03:56:12Z 2006-06-30T03:54:20Z

I just mixed up 5 Gallons of the following potion 4 days ago: 1 1/2 Gal. Raw Organic Fireweed/Wildflower Honey 1 1/2 Gal. Raw Organic Orange Blossom Honey 1 Gal. Canned Black Cherries and Juice 1 Gal Frozen Strawberries 1/2 Gal. Blueberries 1 Quart Blackberries 5 Lb. Mixed Pineapple, Banana, Papaya and Mango 1 Qt. Mangosteen Juice 1 Qt. Pomegranate Juice 1/4 Cup Allspice 1/4 Cup Cinnamon 1/4 Cup Nutmeg 1/4 Cup Allspice 1/4 Cup Cloves 2 Oz. Dried Heather Flowers and Tips 4 Vanilla Beans 1Cup Dark Raw Chocloate Powder 2 Cups Scottish Yeast and the 2 Cups of Beer it was stored in 2 Oz.Yeast Nutrients It has just begun to ferment at the rate of one bubble every 30 seconds. Our batch of Dark Heineken got fermenting faster than 1 bubble per second! I hope it is ready for Thanksgiving or Christmas. I tried real hard to get Heather Honey, but had no luck. Can anybody help? I'm willing to pay quite a bit of money for it to be shipped from Scotland. I've read in Buhner's Sacred And Healing Herbal Beers that Pure Heather Blossom Honey is the consistency of Jello, which may account for the confusion over whether the Ambrosia of the Gods was a solid or a liquid. INSTRUCTIONS: Liquify all ingredients in blender. Mix together all ingredients in a large glass water jug (carboy). Wait 6 months to 5 Years, freely sampling as it progresses!! Repeat making recipe and sampling as necessary. CAUTION!! There will be pieces of Cherry Pit in your Mead!! After 6 Months you can begin using Mead in your cooking. It makes a great sauce for beef, lamb, poultry, and pork. Add some Cayenne Pepper and Horseradish for a great seafood dip.

PuckerButt 2006-06-30T03:54:20Z