euthanatos93420
Well-Known Member
20Lbs Honey
2.5G (~10L) water
1/4 cup cranberry juice
1/2 cup pomegranate juice
2 cups blueberry juice.
Herbal Bag
1 cup Hops (Optionally: Fire-Roasted, jfgi)
1 cup Fire-roasted Hemp Seeds
Half a dozen or so Juniper Berries
half a dozen or so Dark Roasted coffee beans (Seattle's best French Roast - Personal Recommendation)
1-5 tablespoons Licorice Root to taste (approximate, do not grind but use slivers & leave out of bag)
2-3 Cinnamon sticks
1 Dried cayenne pepper (whole)
Half a dozen or so whole Chinese star anise.
Half a dozen or so mixed peppercorns
Crush with a mortar and pestle to a course grit and put into small hemp sack. I've used emptied out hemp hackey sacks which can be placed right back into the food dehydrator (or just in the oven over a grate on low in a glass pan maybe with some desiccant (Those packets from new clothes and shoes work great and they're good for a heatless dehydrating rack and can be baked on low like this for reusability) and the used herbal tea product still makes a great sack after drying.
Herbal bag explained.
Hops, Coffee, cinnamon, licorice & Juniper Berries Create a bittersweet flavor that can only be present in a mead for and taste synergetic explosion. The licorice can be used less if its taste is unappealing but produces an non-ferment-able (non-sugar) sweetness. Furthermore licorice has its own metabolic effects that can produce a subtle stimulating dissociative effect which any connoisseur of licorice tea will report when it is combined with caffeine. Between this subtle effect and the persistent unique sweetness licorice in at least some amount is an indispensable ingredient that makes this drink a unique experience.
The sugar left, depending on how long it is fermented will cancel the 'heat' of the capsicum in the peppers. This adds a small metabolic effect that will synergistically enhance the experience and is an indispensable ingredient. If your have brewed a strong dry mead and there is little to no sugar left to balance the 'heat' and the effect is undesirable then merely mix the drink into milk or soy milk at 1:7. This may be found to be the most desirable method of consumption even if 'heat' isn't and issue with fresh unpasteurized milk.
Each of these herbs and fruits has been chosen in this recipe for a perfect blend of flavor and the multitude of metabolic and health benefits. Between them all there will be a medium-strong suppression of the appetite and as such should be consumed after diner to before bed or during periods of spiritually meditative or ritually observant fasting.
-----WARNING-----DISCLAIMER-----
The extensive herbal content of the mead makes it a poor choice for excessive consumption. Benefits of the herbal blend will cross into areas of medical detriment NOT ONLY BUT ESPECIALLY FOR anyone with adverse health conditions (hypertension, heart disease, malnutrition, mental illness and ANY digestive disorders). In short, if you intend to use this concoction please for the fucking love of God(dess(es)) don't drink more than 16oz/day and research each and every herb and fruit on your own. It's the fucking internet already people. I will not be responsible for your irresponsibility. It's your body so educate your goddamn self already.
/American appullshit pie rant
Coconut Oil 'Cannabutter' preparation to desired potency. Use the solid coconut oil that separates from the liquid and is on top after opening the can. Refrigerate an undisturbed can of coconut oil just before opening to ensure easier separation. See ThunderLip's recipe for good preperation details. This is ideal becausde of its stability at room temperature for long term fermentation of the alcohol.
https://www.rollitup.org/cooking-cannabis/123332-extracting-thc-coconut-oil.html
Additionally, some sources cite that adding alcohol will help the activation of THC. If the cooked coconut hash oil is prepared without alcohol, then adding it to the Mead will be the perfect activator.
Add your water, honey and fruit juice together in a vat and boil low and slow (as if you were making pudding) stirring slowly but constantly. Helps to bring the water to a boil first and remove from heat to add honey and fruit juices. Return to lowest possible heat to achieve boil stirring slowly and constantly.
Now add your 'tea-bag' or whatever you choose to use to steep your herbs in your brew as long as it can keep your finest ground grain inside.
Brew/steep 1/2hr on lowest possible not-quite boil. You must be very careful about temperature here to prevent burning the hops and honey sugars.
Check PH. 3.7-4.6 is ideal but 3 to 4.8 is acceptable. Use Calcium carbonate to adjust up or citric acid to adjust down. Either refined for canning or lime juice are best. Check again at decantings.
Cool to 85/30C and add you preferred yeast for brewing. There are a multitude of strains available so please research and choose your own based on the sort of alcoholic beverage textures and taste you prefer. This brews well both dry and sweet (personally preferring dry myself but sweet is a bit easier).
@ 3 weeks decant from deposit at the bottom
@ 3mo decant to an oak barrel
Prepare and add Coconut hash butter to the mead.
At least 6mo-1yr Up to 5 years for strong mead. Make sure all stages of fermentation are sealed and with a water filter to allow CO2 to escape.
Depending on the type of bud used the preparation can be great for powerful psychedelic experiences even in small doses. Pain killing preparations of indicas will synergize excellently with a low strength addition of opium gum,CFO and/or Kratom extracts. Such preparations with alcohol can be dangerous and one should be well and self educated on the intricacies of such preparations, risks and lethal limits. Ideally added alongside the Coconut hash butter.
If you have trouble fully emulsifying the coconut oil in the mead before sealing the cask and after checking the PH then don't worry. Wait till its finished and then if you still have problems don't be averse to adding a a bit of your favorite liquor ( I use a little spiced rum at this point).
Recommended Serving method.
This is great cold, room temperature or even hot. The best method of enjoying this drink is to boil a pot of water with 2tbs-1cup depending on the size (fill to cover half the bottle when placed in the pot). Skip the salt if you are in an elevated location. When the salt-water boils remove it from heat and place the bottle in for 10-15 minutes depending on the size and width of the bottle.
Mix with room temperature fresh, separated goats milk, cows milk and/or soy milk to taste. Alternatively, non-fat powdered dry milk is also an excellent option for achieving an extra creamy hot mead experience with minimal dilution and thus creating a unique texture. Also try Kefir. Instructions for fermenting milk.
2.5G (~10L) water
1/4 cup cranberry juice
1/2 cup pomegranate juice
2 cups blueberry juice.
Herbal Bag
1 cup Hops (Optionally: Fire-Roasted, jfgi)
1 cup Fire-roasted Hemp Seeds
Half a dozen or so Juniper Berries
half a dozen or so Dark Roasted coffee beans (Seattle's best French Roast - Personal Recommendation)
1-5 tablespoons Licorice Root to taste (approximate, do not grind but use slivers & leave out of bag)
2-3 Cinnamon sticks
1 Dried cayenne pepper (whole)
Half a dozen or so whole Chinese star anise.
Half a dozen or so mixed peppercorns
Crush with a mortar and pestle to a course grit and put into small hemp sack. I've used emptied out hemp hackey sacks which can be placed right back into the food dehydrator (or just in the oven over a grate on low in a glass pan maybe with some desiccant (Those packets from new clothes and shoes work great and they're good for a heatless dehydrating rack and can be baked on low like this for reusability) and the used herbal tea product still makes a great sack after drying.
Herbal bag explained.
Hops, Coffee, cinnamon, licorice & Juniper Berries Create a bittersweet flavor that can only be present in a mead for and taste synergetic explosion. The licorice can be used less if its taste is unappealing but produces an non-ferment-able (non-sugar) sweetness. Furthermore licorice has its own metabolic effects that can produce a subtle stimulating dissociative effect which any connoisseur of licorice tea will report when it is combined with caffeine. Between this subtle effect and the persistent unique sweetness licorice in at least some amount is an indispensable ingredient that makes this drink a unique experience.
The sugar left, depending on how long it is fermented will cancel the 'heat' of the capsicum in the peppers. This adds a small metabolic effect that will synergistically enhance the experience and is an indispensable ingredient. If your have brewed a strong dry mead and there is little to no sugar left to balance the 'heat' and the effect is undesirable then merely mix the drink into milk or soy milk at 1:7. This may be found to be the most desirable method of consumption even if 'heat' isn't and issue with fresh unpasteurized milk.
Each of these herbs and fruits has been chosen in this recipe for a perfect blend of flavor and the multitude of metabolic and health benefits. Between them all there will be a medium-strong suppression of the appetite and as such should be consumed after diner to before bed or during periods of spiritually meditative or ritually observant fasting.
-----WARNING-----DISCLAIMER-----
The extensive herbal content of the mead makes it a poor choice for excessive consumption. Benefits of the herbal blend will cross into areas of medical detriment NOT ONLY BUT ESPECIALLY FOR anyone with adverse health conditions (hypertension, heart disease, malnutrition, mental illness and ANY digestive disorders). In short, if you intend to use this concoction please for the fucking love of God(dess(es)) don't drink more than 16oz/day and research each and every herb and fruit on your own. It's the fucking internet already people. I will not be responsible for your irresponsibility. It's your body so educate your goddamn self already.
/American appullshit pie rant
Coconut Oil 'Cannabutter' preparation to desired potency. Use the solid coconut oil that separates from the liquid and is on top after opening the can. Refrigerate an undisturbed can of coconut oil just before opening to ensure easier separation. See ThunderLip's recipe for good preperation details. This is ideal becausde of its stability at room temperature for long term fermentation of the alcohol.
https://www.rollitup.org/cooking-cannabis/123332-extracting-thc-coconut-oil.html
Additionally, some sources cite that adding alcohol will help the activation of THC. If the cooked coconut hash oil is prepared without alcohol, then adding it to the Mead will be the perfect activator.
Add your water, honey and fruit juice together in a vat and boil low and slow (as if you were making pudding) stirring slowly but constantly. Helps to bring the water to a boil first and remove from heat to add honey and fruit juices. Return to lowest possible heat to achieve boil stirring slowly and constantly.
Now add your 'tea-bag' or whatever you choose to use to steep your herbs in your brew as long as it can keep your finest ground grain inside.
Brew/steep 1/2hr on lowest possible not-quite boil. You must be very careful about temperature here to prevent burning the hops and honey sugars.
Check PH. 3.7-4.6 is ideal but 3 to 4.8 is acceptable. Use Calcium carbonate to adjust up or citric acid to adjust down. Either refined for canning or lime juice are best. Check again at decantings.
Cool to 85/30C and add you preferred yeast for brewing. There are a multitude of strains available so please research and choose your own based on the sort of alcoholic beverage textures and taste you prefer. This brews well both dry and sweet (personally preferring dry myself but sweet is a bit easier).
@ 3 weeks decant from deposit at the bottom
@ 3mo decant to an oak barrel
Prepare and add Coconut hash butter to the mead.
At least 6mo-1yr Up to 5 years for strong mead. Make sure all stages of fermentation are sealed and with a water filter to allow CO2 to escape.
Depending on the type of bud used the preparation can be great for powerful psychedelic experiences even in small doses. Pain killing preparations of indicas will synergize excellently with a low strength addition of opium gum,CFO and/or Kratom extracts. Such preparations with alcohol can be dangerous and one should be well and self educated on the intricacies of such preparations, risks and lethal limits. Ideally added alongside the Coconut hash butter.
If you have trouble fully emulsifying the coconut oil in the mead before sealing the cask and after checking the PH then don't worry. Wait till its finished and then if you still have problems don't be averse to adding a a bit of your favorite liquor ( I use a little spiced rum at this point).
Recommended Serving method.
This is great cold, room temperature or even hot. The best method of enjoying this drink is to boil a pot of water with 2tbs-1cup depending on the size (fill to cover half the bottle when placed in the pot). Skip the salt if you are in an elevated location. When the salt-water boils remove it from heat and place the bottle in for 10-15 minutes depending on the size and width of the bottle.
Mix with room temperature fresh, separated goats milk, cows milk and/or soy milk to taste. Alternatively, non-fat powdered dry milk is also an excellent option for achieving an extra creamy hot mead experience with minimal dilution and thus creating a unique texture. Also try Kefir. Instructions for fermenting milk.
