Credanx Mead Recipe
The following is an excerpt from the popular cookbook ‘Credanx Cooking and You’ by Jers Follen.
While the inhabitants of Ella Credanh are known to drink a number of beverages, none are quite as peculiar as Dandelion and Rose Mead, a variant of mead drunk in most villages and hamlets by the poorer peasant class. This recipe is best followed during the months of April and May, as both Dandelions and Roses are in season during this period. In addition this recipe requires 1 finger of ginger, 4 lemons, 6 quarts of honey and several quarts of water. This mixture should produce 3 gallons of mead.
Collect a large amount (roughly one pound each) of roses and dandelions. Be sure to only pick plants which have open petals as plants which are not properly flowering will lead to a bitter taste. Sort the collected flowers, taking special care to remove any insects or dirt which remain. Remove any stems, leaves or thorns.
Place the remaining flowers into a large metal pot suitable for fireside cooking. Top up with boiling water until the flowers are just covered. Cover with lid and simmer for 1 hour. Take off the heat and leave covered overnight too cool and concentrate. Strain the flower remnants out of the mixture and dispose of. This should leave a brown-grey liquid. Let settle until all sediment falls to the bottom.
In a separate pan, add 4 quarts of water, 1 finger of ginger and 4 lemons, cut and quartered. Bring to the boil and allow to boil for an hour. Remove the lemon/ginger mixture from the heat and remove the lemon/ginger pieces
Combine the rose/dandelion mixture with the still warm lemon/ginger mixture and add 6 quarts of honey. Be sure to stir thoroughly with your stir stick to ensure the honey is properly dissolved.
Pour the finished mixture into a large based, narrow necked jug or jar and place in a warm, dark place to ferment for atleast 6 months. If a stronger mead is desired, leave for an additional 3-6 months. Once the desired colouration and strength is achieved, pour out the mead into a keg for distribution, leaving behind all yeast and sediment.