And the name of the star is called Wormwood. And a third part of the waters were turned into wormwood. And many men died from the waters, because they were made bitter.
Revelation 8:11
Revelation 8:11
Gruit Mead Question
- Thread starter loveofrose
- Start date
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Wormwood does contain thujone. Thujone is very close to THC. Both are irrelevant historically and currently. To get a high enough concentration you would need to use so much it would be undrinkable.
Better brewing through science!
See my brewing site at www.denardbrewing.com
See my Current Mead Making Techniques article here:
http://www.homebrewtalk.com/current-mead-making-techniques.html
Better brewing through science!
See my brewing site at www.denardbrewing.com
See my Current Mead Making Techniques article here:
http://www.homebrewtalk.com/current-mead-making-techniques.html
Here is a real life recipe from my herbalist buddy its an ale recipe but should help give an idea of portions. from beers of his I have drank before he tends lean on the low end of the flavor spectrum
50 g ling heather (might have been dry) for 30 min. 12g dry bog myrtle and 8 g dry yarrow flowers for 15 min. Then a whopping 300 g fresh ling heather thrown in at the last 2 min of boil. This was for a 30 litre recipe. Was in a brown belgianish ale with 800g honey as well
50 g ling heather (might have been dry) for 30 min. 12g dry bog myrtle and 8 g dry yarrow flowers for 15 min. Then a whopping 300 g fresh ling heather thrown in at the last 2 min of boil. This was for a 30 litre recipe. Was in a brown belgianish ale with 800g honey as well
OK - have my notes. Seems I boiled 1 T of mugwort and 1 T of yarrow for 1 hour and added 1 T of sweet gale 50 minutes into the boil. Allowed the tea to cool and blended my honey (clover) with this tea. Pitched US-05 and added 1 T of sweet gale after first racking
We do... Liters and grams... One tablespoon is about 15 ml (volume) and about 15 grams weight. One US gallon is about 3.7 liters (about 4.5 liters if you use a British gallon).
I've compiled all the info I have at my site here:
https://denardbrewing.com/blog/post/gruit-mead/
It is a work in progress, so expect updates. Any ideas or suggestions are welcome. I want an easy guide for anyone to make Gruit mead.
I still haven't received my Gruit herbs to start testing. I've started a ginger bug (how I did it on the site) to begin testing wild ferments. The idea is to split up the problems. First, get the herb concentration/mix right in a BOMM. In parallel, get a decent wild yeast strain. After both are accomplished, combine them. Cheers!
Better brewing through science!
See my brewing site at www.denardbrewing.com
See my Current Mead Making Techniques article here:
http://www.homebrewtalk.com/current-mead-making-techniques.html
https://denardbrewing.com/blog/post/gruit-mead/
It is a work in progress, so expect updates. Any ideas or suggestions are welcome. I want an easy guide for anyone to make Gruit mead.
I still haven't received my Gruit herbs to start testing. I've started a ginger bug (how I did it on the site) to begin testing wild ferments. The idea is to split up the problems. First, get the herb concentration/mix right in a BOMM. In parallel, get a decent wild yeast strain. After both are accomplished, combine them. Cheers!
Better brewing through science!
See my brewing site at www.denardbrewing.com
See my Current Mead Making Techniques article here:
http://www.homebrewtalk.com/current-mead-making-techniques.html
Day 4 of Honey-Ginger Bug
We have signs of life! It still smells good!
Better brewing through science!
See my brewing site at www.denardbrewing.com
See my Current Mead Making Techniques article here:
http://www.homebrewtalk.com/current-mead-making-techniques.html
We have signs of life! It still smells good!
Better brewing through science!
See my brewing site at www.denardbrewing.com
See my Current Mead Making Techniques article here:
http://www.homebrewtalk.com/current-mead-making-techniques.html
It's possible. It just depends on what bacteria co-colonize. I hate sours, so that would get tossed out.
Better brewing through science!
See my brewing site at www.denardbrewing.com
See my Current Mead Making Techniques article here:
http://www.homebrewtalk.com/current-mead-making-techniques.html
I'm having a hard time finding the herbs for a gruit, could anyone give me some hints? Been looking for quite a while! (where to buy/get the herbs)
Try reaserching what is growing wild in your area with a focus on bittering, flavour full and psycoactive herbs chuck into mead must repete refine.
I am going to make a mugwart, yarrow, bog myrtle gruit very soon. I got my local health food/herblist shop to order the mugwart and yarrow. I had the bog myrtle myself.
Have fun!
I am going to make a mugwart, yarrow, bog myrtle gruit very soon. I got my local health food/herblist shop to order the mugwart and yarrow. I had the bog myrtle myself.
Have fun!
Try the link in post 31!
Better brewing through science!
See my brewing site at www.denardbrewing.com
See my Current Mead Making Techniques article here:
http://www.homebrewtalk.com/current-mead-making-techniques.html
Update on Ginger Bug:
The first batch of Ginger bug smelled wonderful, but developed white puffy mold on top. I abandoned this batch. I've also decided that in order to make this more mead-centric, a "honey bug" is actually a better way to go. See below.
Honey Bug
I must admit, this is my own (unproven) method for generating a wild starter. Yeast naturally exist in honey as well as most fruits. Here, I am attempting to cultivate yeast from pure honey. It is critical that you use raw, unpasteurized honey for this to work!
1. To a 1 pint mason jar, add the following and mix until full dissolved:
-1/4 cup honey
-3/4 cup spring water
2. Cover with cheesecloth or loose lid, swirl everyday, and wait until you see signs of fermentation.
3. If pleasant tasting, pitch into a batch of gruit mead (2 TBSP for 1 gallon; whole cup for 5 gallons).
The first batch of Ginger bug smelled wonderful, but developed white puffy mold on top. I abandoned this batch. I've also decided that in order to make this more mead-centric, a "honey bug" is actually a better way to go. See below.
Honey Bug
I must admit, this is my own (unproven) method for generating a wild starter. Yeast naturally exist in honey as well as most fruits. Here, I am attempting to cultivate yeast from pure honey. It is critical that you use raw, unpasteurized honey for this to work!
1. To a 1 pint mason jar, add the following and mix until full dissolved:
-1/4 cup honey
-3/4 cup spring water
2. Cover with cheesecloth or loose lid, swirl everyday, and wait until you see signs of fermentation.
3. If pleasant tasting, pitch into a batch of gruit mead (2 TBSP for 1 gallon; whole cup for 5 gallons).
Gruit BOMM
I finally received my gruit herbs. It is time to make some Gruit mead! I've decided to stay true to Viking tradition and add a bit of dried malt extract. The DME is only 20% of the fermentables, so it is mostly mead.
For herbs, I checked various recipes for amounts online. The consensus for beer gruit was 1 hour boils with 10 grams of each herb per gallon. For a delicate mead, I think this is far too long and too much. I don't want a bitter mead. Rather, I would like emphasis on the flowery aroma of the herbs.
1. Add 1 quart of water to a pot and bring to a boil. Add the following:
-8 oz Golden DME
-5 grams Sweet Gale
-5 grams Yarrow
-5 grams Marsh Rosemary
2. Boil 10 minutes and cool in an ice bath.
3. Add strained wort to a carboy with 2 lbs of Orange blossom honey to carboy (SG ~1.1).
4. Add 1/4 tsp DAP, 1/2 tsp Fermaid K, and 1/2 tsp K2CO3.
-Add DAP/Fermaid K again at 1.066 & 1.033.
5. Add water to half gallon and swirl vigorously until honey is dissolved.
6. Add water to 1/2 cup shy of gallon. Taste: Very nice and herbal. Reminiscent of hops with a menthol type flavor.
7. Add a smack pack of Wyeast 1388.
8. It should finish around 1.003 (unfermentable sugar in the DME should prevent 1.000).
Post Fermentation
9. Add the following dry herbs in a Muslim bag and leave for 2 weeks:
-5 grams Sweet Gale
-5 grams Yarrow
-5 grams Marsh Rosemary
10. Cold crash and bottle with carbonation tabs.
Specs
SG - 1.102
FG - 1.003
ABV - 13%
4.5 Lovibond
Better brewing through science!
See my brewing site at www.denardbrewing.com
See my Current Mead Making Techniques article here:
http://www.homebrewtalk.com/current-mead-making-techniques.html
I finally received my gruit herbs. It is time to make some Gruit mead! I've decided to stay true to Viking tradition and add a bit of dried malt extract. The DME is only 20% of the fermentables, so it is mostly mead.
For herbs, I checked various recipes for amounts online. The consensus for beer gruit was 1 hour boils with 10 grams of each herb per gallon. For a delicate mead, I think this is far too long and too much. I don't want a bitter mead. Rather, I would like emphasis on the flowery aroma of the herbs.
1. Add 1 quart of water to a pot and bring to a boil. Add the following:
-8 oz Golden DME
-5 grams Sweet Gale
-5 grams Yarrow
-5 grams Marsh Rosemary
2. Boil 10 minutes and cool in an ice bath.
3. Add strained wort to a carboy with 2 lbs of Orange blossom honey to carboy (SG ~1.1).
4. Add 1/4 tsp DAP, 1/2 tsp Fermaid K, and 1/2 tsp K2CO3.
-Add DAP/Fermaid K again at 1.066 & 1.033.
5. Add water to half gallon and swirl vigorously until honey is dissolved.
6. Add water to 1/2 cup shy of gallon. Taste: Very nice and herbal. Reminiscent of hops with a menthol type flavor.
7. Add a smack pack of Wyeast 1388.
8. It should finish around 1.003 (unfermentable sugar in the DME should prevent 1.000).
Post Fermentation
9. Add the following dry herbs in a Muslim bag and leave for 2 weeks:
-5 grams Sweet Gale
-5 grams Yarrow
-5 grams Marsh Rosemary
10. Cold crash and bottle with carbonation tabs.
Specs
SG - 1.102
FG - 1.003
ABV - 13%
4.5 Lovibond
Better brewing through science!
See my brewing site at www.denardbrewing.com
See my Current Mead Making Techniques article here:
http://www.homebrewtalk.com/current-mead-making-techniques.html
I have my gruit mellowing in a 3 gallon corney. I made it last summer and curious to see how this aged out. I remember it being a floral bomb. Your recipe sounds like a winner.
If you're interested.
http://www.gotmead.com/forum/showthread.php?t=24814
Sent from my SM-G920V using Tapatalk
If you're interested.
http://www.gotmead.com/forum/showthread.php?t=24814
Sent from my SM-G920V using Tapatalk
