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How about a Robin Hood mead recipe?

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Medsen Fey

Medsen Fey

Fuselier since 2007
Premium Patron
May 23, 2007
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Fusel Shack, in the swamp west of Ft. Lauderdale
I saw the trailer for the new Robin Hood movie staring Russel Crowe being released May 14. Crowe is looking older and fatter (like he's been imbibing more mead and ale maybe), and I hope we don't see him in tights, but I figure it should still be fun. It certainly looks like a good "mead flick" though I don't know if they will even mention mead in the movie.

As a way to get in the spirit, I was wondering if anyone has some good ideas for a Robin Hood themed mead recipe?
 
I'm sure we could come up with something.... ;D

First, the honey of Sherwood would likely be wildflower, with a heavy component of honeydew from the trees in that forest. Since honeydew honeys tend to be "strong" flavored (and not to everyone's liking), I suspect that some sort of metheglin using aromatic and flavorful herbs that would be common in late medieval England would be in order.

What do you think?
 
He didn't rob from the rich, he robbed from the wasteful overspending royal government and gave it back to the taxpayers who could barely afford to ..... sigh.. nevermind.
 
wayneb said:
I'm sure we could come up with something.... ;D

First, the honey of Sherwood would likely be wildflower, with a heavy component of honeydew from the trees in that forest. Since honeydew honeys tend to be "strong" flavored (and not to everyone's liking), I suspect that some sort of metheglin using aromatic and flavorful herbs that would be common in late medieval England would be in order.

What do you think?
Click to expand...
No. It's all fantasy. There's no proof that anyone like that ever existed, a bit like "King Arthur" and that lot.

So, while not wanting to p155 on Medsens idea. Historically, and I believe factually, the woodland of that area of Nottinghamshire, would have probably been made up from largely Oak.

Which means that you should be thinking of picking the fresh growth of oak leaves, have a look around for a recipe for a wine that's made from them (I seem to recall at least 1 in existence) and substitute the sugar for a strong flavoured wild flower honey.........

Oh and don't forget, it would have been aged in Oak barrels so you'd probably need chips, staves, cubes or a real barrel......

Just my 2 groats worth.....


regards

Sir Cumference.....

p.s. or with the Russell Crowe input into the film you could always either distill yourself some neutral spirit, or buy some vodka and get a flavouring pack for an Australian Rum and fortify it with that......
 
dr9 said:
He didn't rob from the rich, he robbed from the wasteful overspending royal government and gave it back to the taxpayers who could barely afford to ..... sigh.. nevermind.
Click to expand...

I plan on procuring the recipe from this site and making a batch for Sherwood Forest Faire next year. The season is on now, so the concoction should be ready to drink by 2011, yes?
 
Wait one minute, fatbloke!!

To hell with historical "fact." We want period accuracy! ;D

Now... that gives me a thought. I have some questions for you, our "local" authority. Was the wood in Nottinghamshire also primarily oak back in the day? Is it white oak, or other species?


And Sir, I like the new moniker, BTW! ;)
 
fatbloke said:
p.s. or with the Russell Crowe input into the film you could always either distill yourself some neutral spirit, or buy some vodka and get a flavouring pack for an Australian Rum and fortify it with that......
Click to expand...

Or stabilize it with just enough cocaine to numb the lips.
 
Fatbloke, please stop destroying my cherished illusions. I can only take so much of that in one lifetime, and I've never really got over finding out that my parents were Santa Claus.

:)
 
Dan, I think that a combination of 13th century recipe and process, with an infusion made from fresh young oak leaves (pending confirmation from fatbloke that oak was predominant in 'Sherwood' back then) would make an ideal Mead of the 'Hood! ;D

I think I'd like to try this one out, come later in Spring, if I can just find some oak trees around here somewhere....
 
Again with the cocaine. There'd be no devil's share there in the shire of sherwood and such.
 
Inspiration strikes! This is a suggested recipe based off the posts from this thread. Let me know what you think.

7pts oak leaves (according to the recipe Mr. McFeeley posted)
2-3lbs poison oak honey (good call, Mr. Fey - granted, poison oak isn't really an oak, but hey it's fantasy. Maybe English wildflower would work too.)
1 gallon water
Crab apple juice (enough to replace the orange and lemon juice from the link)
Pectic Enzyme? If needed
Nutrient
Nottingham Ale Yeast (again, good call, Mr. Fey - anyone know the EtOH tolerance of this yeast? I'm not an ale girl)

I'd essentially follow the directions from the link Mr McFeeley posted, but I wouldn't boil the honey. Thoughts?
 
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Haha, I thought for a second you meant poison oak leaves. :eek:

Nottingham should get to at least 10%.
 
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