Re: Making mead

From the wiki

Meads

For all Verbenas, V.officinalis for Tapeworms and V.hastata for Ascaris.

Making mead is a far better way to extract from herbs. While the tincture method supplies a single solvent like Vodka it doesn't extract the same amount as lets say a CO2 extraction would. When you make mead you get the best of both worlds, the yeast creates alcohol and CO2. A lot of the compounds in Verbenas are tied up in the stems, mead also allows for much longer fermentation cycles if you add more Honey to it.

Recipe

Based on the 13th century original:

Ingredients

• 1 Gallon Water
• 3 lbs Honey (1 quart)
• 1 Lemon
• 275-300g Dry Vervaine (Blue or Original)
• 1 Epernay II yeast
  
• Add the honey to one gallon of boiling water (RO water as near to 0PPM as possible).
• Turn off the heat and stir well.
• Let stand covered until cool. This is important since at least one Alkaloid is NOT heat stable!
• Slice lemon and add along with the Vervaine.
• Pour into a gallon jug and add the yeast. Epernay II yeast works very well, but champagne yeast or ale yeast are also fine.

Let it ferment for 28 days, and then siphon into bottles. Seal or cap the bottles and let sit at room temperature for two weeks, then put in the refrigerator. You can drink it at any. time now.

• Note the longer fermentation due to the Vervaine.