WB

My mistake...That should be "Sarsasparilla" not sassafrass.

Anyways, the recipe is:

Buy enough Grade A Dark Amber maple syrup from Sam's club (I forget how
much, exactly...don't have my notes in front of me)
Make a strong tea (Aprox 2 quarts and let steep for 1 hour) from:
4 oz Ginger root (fresh or dried)
4 oz Sarsasparilla root
2 oz cardamon
2 oz coriander
2 Tbsp Pure vanilla extract
Nutrients

Aerate for 30 minutes, and pitch a 1000mL starter (I use EC-1118)

Add a 2-cup concoction of hot-mix sparkalloid and bentonite (2 Tbsp each)
when fermentation ceases.
Rack after 2 weeks.
Rack into soda keg, and carbonate to 4 volumes of CO2.
Chill bottles and keg to around 36 degrees...carefully fill champagne
bottles, fit stopper, and afix wire hood.

It holds carbonation in an open glass for about 15 minutes, and it tastes
awesome!

SG should be around 1.130 or so. Make sure you aerate!

Brian


> wrote in message
...
> In rec.crafts.meadmaking Brian > wrote:
>
> > I have 5 gal of my "tree hugger mead" in the final. I am going to force
> > carbonate to 4 volumes of CO2 and bottle in champagne glass. Made a
strong
> > brew of ginger root, coriander, cardamon, and sasafrass (hence the
name).
> > Tastes like hard root beer, which will be nice with the effervescence.
>
> Care to share your recipe? I've got a friend who's been itching to make
> something with sasafrass, but we'd like to do something tried and true
> for our first round with it.
>
> Thanks!
> WB
>
>