Original Black Dragon Mead
Author/Submitted by: Paul S. Suliin 76366.3514@Compuserve.com
Dark Melon Honey
Light Clover Honey
Welch's Frozen Unsweetene Red Grape Juice,
(12 Oz) Thawed
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.