Ye Olde Crafting Corner > Crafts and Projects

Brewing, Mead-Making, Cordial / Loki Recipes

(1/5) > >>

Welcome to the Brewing Recipe Book
(Kind of like a cookbook, but for booze!)

This thread is for everyone to post their favorite brewing recipes. It doesn't matter if it is for meade, wine, cordials, or beer. As usual, just a few rules to help keep everything straight.

Rules for Posting

1. This thread is for recipes ONLY. Please do not post comments about the recipes, or chat in this thread. Also, please do not post requests for recipes here.  Your post will be deleted.  A general chat thread about brewing can be found at:

2. You must be 21 years old (or the appropriate age in your country) to make these drinks. They do contain alcohol (otherwise, what's the point?). If you are not "legal" (and even if you are!), is not responsible for your actions.

3. Have Fun!

Crafting Forum Moderator


   I am not the only one who can post in this thread ;) If you have a RECIPE and think others might enjoy making it please feel free to post it here.  I try to pick up recipes I see from other threads, but I probably don't catch them all.

Well to kick it off: Basic Meade:

This recipe assumes you are using a five gallon fermentation bucket.


5 gallon fermentation bucket w/ lid and airlock
5 gallon glass carboy, w/ plug and airlock
large pot(s)
handheld strainer
long handled mixing spoon / stick
*taste buds


5 gallons of water
12.5 pounds of honey (equals 2.5 pounds per gallon of water)
2 pounds of granulated cane sugar
Brewers yeast (champagne, wine, dry or liquid)


Orange Peels
Cracked Nutmeg
Whole Cloves
Cinnamon sticks

Optional Spice Packet Instruction

Some people like to add a little spice to their meade. To do this take a 6" x 6" square of cheese cloth or muslin in the center put some cracked nutmeg, orange peels, broken cinnamon sticks, or whole cloves to taste (warning.. don't over do the cloves or cinnamon!)

Use some sewing thread to tie the square in to a little pouch. This can then be added to the fermentation bucket to infuse the meade with the spices.


Bring a large (or several large) pots of water to boil, slowly add the honey while constantly stirring. Use a small strainer to skim the top of the water to remove any scum, honey comb, or debris. This process can take up to 30 minutes or more for all the residue to boil out of the honey.

Once no more debris is boiling to the topturn off heat and let honey water sit to cool. Use a candy or meat thermometer to ensure water temp is below 95 degrees F before continuing otherwise the temp will kill the yeast.

Once the water is cool enough, pour the honey water in to the fermentation bucket (make sure you cleaned and disinfected it first!)

Use the hydrometer to check what the current sugar level of the mixture is. A measure of 1.1 or higher is good to start for a sweet meade. The higher the number the sweeter the meade, lower the dryer.

Add the granulated sugar slowly while stirring and stopping periodically to check levels with the hydrometer. Once satisfied move on to the next step.

If you have made a "spice packet" add it to the mixture now. Stir gently.

At this point you want to activate your yeast by following the instructions that came with it. Most dry yeasts want you to mix the yeast with a small amount of warm water. Once activate, add the yeast to the bucket and stir gently..

Put the lid securely on the bucket, and affix the airlock (make sure you put the tsp. of water in it!) and place the bucket in a warm / room temperature shaded place to ferment. The bucket should not be on the floor, or completely out of sunlight. It should not get over 100 degrees, or below 70 as this will affect the yeast.

After a day or two you should hear the airlock bubbling very frequently. If not, the yeast may have died. Add more yeast.

On about the second day of fermentation begin checking the meade once a day with the hydrometer. You will notice the sugar level decreasing. This means the alcohol content is rising!

For a sweet meade you will want to stop the fermentation around 1.06-1.07.. for a drier meade let it go until 1.04 or so. The longer it ferments the higher the alcohol... but the drier it gets. The art is in finding the right balance.

No more than a week in to fermentation remove and throw away the spice packet.

Use a yeast killer to stop the fermentation when ready, and siphon the meade to a glass (cleaned, disinfected) carboy for clearing. Add any clearing agents you would like to help speed up the process. When racking be sure to not siphon the dead yeast that has settled on the bottom of the fermentation bucket.

Once a day at least turn the carboy to knock any sediment adhering to the glass loose. After about the third day, begin siphoning off a small bit of meade from the top in to a clear glass to check clarity.

You may may to after a week siphon out of the carboy (back to the bucket?), dump the sediment, and back to the carboy to continue clearing.

Once satisfied with the clearing... it's time to bottle.. this is a process in itself.. but you now have some "green" meade!

If you can wait.. bottle it, and set it age.. if not.. happy drinking!

Once bottled the amount of time meade needs to age before it reaches it fullness varies on who you ask. I tend to go with the 6 month rule. Everything beyond that is a bonus, and I rarely notice much of a difference.

Any questions please feel free to Ren Mail me. Hope this is helpful to someone!

- Mag

Report From the Old Board.  A little hard to read, but it's all here.


Raspberry wine:

Crush fruit into stainless steel vat with floating lid. After one week filter seeds and stems from juice.
Add one tablespoon of high-fructose corn syrup for every quart of juice. Raspberries are lower in sugar than grapes and need a little help.
Allow juice to ferment for six months and filter again.
Chill wine in vat to just above freezing.
Allow wine to ferment an additional month, filter and bottle.


Here's one for what I call "Cloven Fruit":

For one batch (approximately 4 cups)

12 Ounces (1 ½ cups) freshly squeezed orange juice
Scraped and sliced peel of 1 orange (avoid the white pith)
12 Ounces (1 ½ cups) unflavored vodka
1 cup of sugar syrup

As an optional ingredient, I added ½ tablespoon of whole cloves.

After mixing the ingredients in a large glass jar, seal with plastic wrap, put on the
lid, and put away on a dark shelf for 12 weeks. Shake the jar occasionally to keep
the spices and pulp suspended. After that time, strain the sediment and spices out by pouring through a strainer, lined with a plain white paper towel, in to a large measuring cup.
Bottle accordingly. Keep un-refrigerated until opening.

The cordial proved to have a nice citrus “nose”, and a warm clove finish. The spice was not overwhelming. I consider this a successful experiment.


Captain Conner


Bumboo: Bumboo was a spicy mix of rum, water, sugar and nutmeg, with cinnamon sometimes substituting for nutmeg. Since pirates put into port more often than naval sailors, they were less prone to scurvy and more apt to a drink with better taste, hence preferring bumboo over grog.

In a shaker, combine two ounces of rum, one ounce of lemon juice, half a teaspoon of sugar, and a quarter teaspoon of nutmeg. Shake well, and serve...

You of course can make LARGE batches of this too!!!!


My best recipe so far: Crown & Claymore "Wee Heavy" (Figures my first post here is beer related)

8# light powdered malt extract
1# 80L crystal malt
1oz each Fuggle and Kent Goldings whole hops

Process: steep grains in about 3 gallons of water and put on heat. When boil is achieved, pull grains and dissolve malt. Boil for 1hr15min, add both quantities of hops, and boil for another 45 minutes. (YES, very long boil compared to most beers, but the caramelizing of sugars is well worth the time)

After, cool wort as you would with any beer, and add a scottish style yeast (white labs or wyeast, no matter) and prepare for a VERY vigorous fermentation. Once it slows down, some week or ten days, siphon into a carboy for conditioning and promptly forget about it for about five months. After that, bottle, and forget for another two-three months and then it'll not only be ready, but close to perfect. Just take care, if fermentation was complete it'll weigh in at 8% or so, and all the age will make it pretty much not show the strength.

As a sample timeline I brewed this stuff in may 05, bottled in august and started drinking it in lets say early october, and it got better from there.


Finally found what I was looking for! I love this stout recipe--it's by no means perfect but I find people who don't usually take dark beers love it! I brewed it for last year's Charlotte Oktoberfest (Along with 6 or 7 others for my employer) and this was one of the first to run out :)

Malt: 6# Light DME

Steeped Grains:
16oz Chocolate malt
4oz Roasted Barley
12oz Flaked barley

1oz Northern Brewer hops @ 45minutes (of a 45 min boil)

Extra stuff:
2tsp Irish Moss @ 20 min
6oz Cocoa nibs in secondary for 2 weeks

Yeast: White Labs 004 Irish Ale

Starting Gravity: ~1.060

I find this brew usually takes a few weeks of conditioning before the cocoa flavor really becomes forward, and more than 2 weeks on the nibs is by no means a bad thing. I have a carboy here that's approaching six or eight months (long story) with them in and it tastes wonderfully smooth & chocolatey.


As the Holiday season is almost on us, let me share one of my favorite Hippocras recipes. Hippocras is a type of sweetened mulled wine. Perfect for a chilly evening.

Credit for the recipe translation and explanation goes to a gent who calls himself "Lord Frederic Badger" in the SCA. His site can be found at:

On his site he writes:

In Gervase Markham's book "The English Housewife" which was originally published in 1615 we find a most delightful recipe which I shall present to you thusly.

"Take a gallon of claret or white wine, and put therein four ounces of ginger, an ounce and a half of nutmegs, of cloves one quarter, of sugar four pound; let all this stand together in a pot at least twelve hours, then take it, and put it into a clean bag made for this purpose, so that the wine may come with good leisure from the spices."

Since, luckily for us, the units of measure used in this recipe have not changed much, we can quickly decipher the recipe.

* 1 Gallon Wine
* 4 Oz. Ginger
* 1.5 Oz. Cracked Whole Nutmeg
* .25 Oz. Cracked Whole Cloves
* 4 Pounds Sugar

Now, what type of wine should we use? Claret did not ring a bell, maybe I am not as well versed with my wines as I should be. A quick scan of the grocery isle yielded no claret, so I turned to a document produced by Raulthufr for his Ithra class on Hippocras. In this document, he redacted a different hippocras recipe by Markham that calls for Claret, and he substitutes Burgundy instead. Finding this was much more readily available, I also used this deep dark red wine.

Now for the confusing part of the recipe ".. and put it into a clean bag made for this purpose". To figure this one out, I found a reference in the glossary under the heading of "Hippocras-Bag" which states that it is "a cloth bag used for filtering hypocras and other drinks". So I decided that Markham was trying to say that you were to strain out the spices and let it age a bit. So I poured the wine that I had dissolved the sugar, and spice into the night before into a strainer covered with a clean cloth. All of the spice bits were caught in the cloth, and the hippocras was poured into several glass jars. At that time I tasted it, and it was delicious. The taste is like that of a sweet wine, with a hint of spices crossed with an expensive liqueur. All in all it was a very rewarding venture into history.

I second that.


- Mag


[moderator] Reposting this for Fluffy Tail [/moderator]

Fluffy Tail
Royal Tinker#2, Royal Wine Taster,FOKTOP

388 Posts

Posted - 11/29/2007 : 13:01:11

Here is the recipe for a gluhwein I had while in Germany

1 ts ground glove
1 ts ground nutmeg
2 ts ground cinnamon
3/4 c sugar
4 c water
1/2 diced orange
1 diced lemon

Boil for one hour
Strain through cloth

Then and syrup to a bottle (750ml) of dry red wine and heat to taste.

It's pretty good on a chill night.

Baron Doune:
I starting doing a beer thing a while back, was going for a step by step thing.

Their is a recipe for Pale Ale there.

And I don't want it to seem that I'm plugging one supplier but the catalog was very complete.


  Here is a link to a site that provides a ton of recipes and information on making cordials, liquors, and loki (which is just a cordial).

I am not affiliated with the site.... just something I found looking for recipes.  The guy seems to know what he's talking about.



[0] Message Index

[#] Next page

Go to full version