When your ready, put a hose into the clear part of your meade and siphon off the golden nectar. You can put a small cloth at the end of your hose for a filter, but I've never had to do that. I'm just careful to not siphon up any of the sediment and stop when I'm close to the bottom. It helps to move your meade jug to the "siphoning spot" several days before you siphon. That way, any sediment stirred up during moving will have a chance to settle at the bottom.
Once you're done, cork your gallon jug and stick it in the refrigerator! As I said, this is a very sweet, complex dessert wine, so it's best to drink in very small amounts as if you would a cordial. It can be served chilled or warmed (for those frigid Floriday nights), and you will find that it has a wonderful honey/orange flavor with hints of spice.
Your meade should look like this (in the pictures above, mine still has a way to go before it's perfectly clear). What's up with my husband's pinky finger????
3 comments:
Well I don't drink alcohol, but it sure was fun watching you make your own Meade.
Wow! I like wine, but I never thought I'd see the day where I'd feel brave enough to attempt making my own. Your entries are not only entertaining, but educational! Thank you.
Kathy, have you considered submitting this to Tastespotting or any of the other foodie sites? You really should.
Ohiomom & Sol, thanks for the props! It's really not hard at all, just a little patience and a basic understanding of science. This recipe has ingredients that anyone can pick up and us.
No, I have even considered entering this into Tastespotting...hmmmmmm (making a mental note)!!! Thanks for the heads-up!
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