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Original Black Dragon Mead

Author/Submitted by: Paul S. Suliin
Servings: 1
Categories: Alcoholic Beverages / Brewing / Mead

6  Lb  Dark Melon Honey
2  Lb  Wildflower Honey
1  Lb  Light Clover Honey
5  Cans  Welch's Frozen Unsweetene Red Grape Juice, (12 Oz) Thawed
1 1/2  Tsp  Gypsum
3  Tbsp  Lemon Juice
2 1/2  Oz  Ginger Root, Grated
5  Tsp  Yeast Nutrient
1  Tsp  Irish Moss
5  Tbsp  Oolong Tea

OG: 1.087 FG: 0.994 Bring Gypsum and 1.5 Gal distilled water to boil. Add Gingerroot and boil 10 Min. Add Lemon Juice, Honey, Tea, Grape Juice and Irish Moss. Hold at 170-200F for 30 Min to pasteurize, then add Yeast Nutrient and sparge into 2 Gal cold water in 6.5 Gal primary carboy. Add water to 5 Gal mark. Cool to 80F and pitch rehydrated yeast. After 1 week I racked to the secondary. I added an extra can of grape juice, pasteurized with 8 Oz boiling water. I bottled two weeks later. This brew is quite drinkable after two weeks in the bottle, with a deep red color, excellent clarity and a light, almost etheral nose. I like it. Oh, about the name -- I added some Oolong tea to give it a tannic "backbone". Oolong translates loosely from Chinese as "dragon", hence the name, Black Dragon mead.

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