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Col. RN Harrison (Mead)
Col. RN Harrison
Original Name: Chateau Lion Rouge Mead (20 ltrs)
(Metheglyn)
Sorry for the delay in posting this but I’ve had to wade through a considerable amount of handwritten notes and bits and pieces. I’ve also ploughed the net looking for bits and pieces and had conversations with my father and uncle about remembered techniques etc. If anyone makes this, please raise a glass to Col. RN Harrison:
‘As an affectionate memorial to Col. RN Harrison, a Lundyite of great worth and dignity, lovingly known to his associates as “Uncle Tubby”, who died suddenly at his Bristol home, away from his cherished Lundy, on the 13th day of February 1952. I humbly dedicate this wine as “Chateau Lion Rouge”, it may serve to remind those of us fortunate to continue our enjoyment of the island of the Colonel’s endearing “I go now to the Red Lion” as he left the tavern each night for rest in his little red house, now alas without his shadow.’
Stanley Carrington Smith, 17 February 1952.
Note: Lundyite – Someone who loved Lundy Island. My grandfather owned the only pub on the island: The Marisco Tavern.
I’m using the cheapest honey I could find in this for two reasons, the first being it’s cheap and secondly I want to try this out before taking a mortgage out for the finer stuff. My grandfather used both wildflower honey and eucalyptus honey, I don’t know which went in this one I’m afraid, he also added considerably more honey in some recipes. In researching maturing times, I’ve seen suggestions from anywhere between 4 weeks and one hundred years. As I intend to be able to drink some of this myself, the hundred years is out (although never say die – literally), and as this is carbonated in bottle-conditioning, I will be ‘sampling’ after 4 weeks and will report back! I’ve dropped the glucose/dextrose down from 1.5kg to 450g as I’ve never used it before in this manner, little wary; this has had quite an effect on the gravities listed below.
6.5kg Honey
450g dextrose/glucose (grape sugar)
20g Cascade Hops (in muslin hop-bag)
3 pinches each of Nutmeg
1 stick of Cinnamon
125g Raisins (I got some rather nice mixed ones)
25g Fresh Ginger
3 Oranges
1 teaspoon Irish Moss
1 cup strong black tea (for a little tannin)
Oleo Saccharum (see below)
Yeast Nutrient
White wine yeast
70g brewer’s sugar for conditioning
Treat the water with campden tab.
Bring 9 ltrs water to the boil
Add another 7 ltrs and continue to heat as you add the honey (the only reason I can figure for this is that he used this technique to gauge the correct temp for adding the honey)
Simmer for 10 minutes skimming the crap from the surface (this will continue to form but less so).
Chop and add raisins
Simmer gently for another 45 minutes (do not boil).
Add hops in hop-bag
Add skin of Oranges (not pith), and squeeze in the juice 30 mins from the end
Add tea
Add Irish moss 20 minutes from the end
Add grated ginger, spices and hops 15 mins from end
Add Oleo Saccharum
Add dextrose/glucose
Turn off heat immediately
Strain into primary. Top up with boiled and treated water to 20 ltrs.
Cool to fermentation temperature and add yeast nutrient and yeast.
Rack 2 – 3 times in primary (every 2 to 3 weeks as necessary, top up with boiled and treated water to 20 ltrs if necessary. Plan to rack for the first time after initial fermentation is over)
Estimated time in primary – 7 to 8 weeks
Bottle, ready to drink in 3 to 4 weeks, better after 12.
Note: How to make Oleo Saccharum:
I tablespoon castor sugar
Zest of 1 lemon
Use a pestle & mortar to grind the sugar into the lemon zest, leave for 2 minutes minimum for the sugar to absorb the oils. Add whole mixture to mead.
My OG estimate: 1103 (My grandfather’s measurement: 1120)
My FG estimate: 1024 (My grandfather’s measurement: 1027)
ABV estimate: 10.5
If looking for additions to this, there were plans to add strawberries but I don’t know if that ever happened.
If you happen to make this and it goes tits-up, don’t blame me, it’s a first attempt! I haven't pitched the yeast yet (after brewing this last night) as the temp was still just over 26C when I left this morning, I'll pitch when I get home later). If you've made mead in the past and can spot any errors, let me know!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Responses
Posted 1 year ago by Member
Note the plaster on the pinkie .. damn sharp new peeler I bought!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Admin
Good stuff Tony, be very interested to see how that one turns out. I'm planning a mead myself. Found a simple recipe for Blackberry Mead which I thought I would try, I'll post it later.
Those peelers can be damn sharp, done the same myself a few times!
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
Opened a bottle of this last weekend and very surprised by it - it is rather good! When I bottled it - only 4 weeks ago, I wasn't too impressed but after only 3 weeks in the bottle it was gooooood!
Had to share it with my mother and father - especially as the recipe was my father's father, but just as well, as at 18% ish I wouldn't have made it out alive on my own!
Thought I'd show you the label n'stuff.
What happened to the blackberry mead Greg, love to have a go at that!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Moderator
That looks supurb Tony, whats the taste like? Oh and I reckon I have that peeler, got serated little teeth on it? Bloody thing nearly chopped me palm off.
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
Difficult to describe Nath .... I supposed like a very strong honey wine - more wine than beer anyway. If I can I'm going to leave it in the bottle until next christmas .... yeah riiiiiiight!!!!
The peeler is efficient but deadly.
I've known a few women like that. Well (and to borrow a line from Nath), if you're reading this gorgeous, errr ummm .. only one to be honest. Ahhhh ummmm .. well, no errrrr.. arrrrgghhhh!!!!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Moderator
We vist Cornwall a lot and go to here http://www.trewellardmeadery.co.uk/ its awesome and my first tastes of mead, I like their blackbery mead....... gorgeous!
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Admin
That looks great Tony and I reckon it will be really good after a year or so.
I've yet to get my off the ground but it definitely still on my to do list.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
The only thing I can comment on is; Arsenal???
I will be trying this soon.
Drinking: John Bull English Bitter
Planning: Weiss bier Mashkit
Posted 1 year ago by Member
Nath, that place looks fantastic .. I have to go there. Never knew that was where 'honeymoon' comes from!
I had to give up my season ticket this year, way too expensive. £1400 and I have two little kids - they have to come first.
Greg .. if you sort a recipe out, let me know, I have to try that!
Toombstone.. of course!
Too many brews to do .. too little time!!!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Member
Thought I'd give this a go - also the brakspear glass seemed rather appropriate
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Moderator
Tonty, that looks bloody crystal
so come on what does it taste like, or have you gone into an alcohol/sugar coma! Great pic BTW, reminds me of the Meadery in Twellard I visit.
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Admin
Is it as good as it looks Tony?
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
Have to admit - it is rather good
Bit sweet for my taste, when I do this again I will cut out the dextrose - certainly not needed, especially as this probably exceeded the abilities of the yeast. Not sure about the hops either .. may do a little more research on that, they've given it something - but not enough to counter the sweetness.
But - it's very close to my grandfather's mead.
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
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