"Dick Adams" > wrote in message
...
> My wife asked me if I could brew a Mead that tasted like
> Paul Masson's Rare Cream Sherry. Fortunately it's unlikely
> that she recalls the taste. So a good Cream Sherry will do.
>
> I searched the net and came up with one recipe for Sherry.
>
> ===
> Sherry
>
> Here is a recipe for making a sherry wine. One year this sherry was so
> successful, that it was served to all the guests at a Christmas party.*
> But although the recipe works well, here is a word of caution: Please note
> that you make the wine at your own risk. Remember good hygiene, and use
> clean bottles, jars and water, as it is essential to avoid introducing the
> wrong type of substances into the brew. Take extreme care not to burn
> yourself with the boiling water. Children will reach up for panhandles, if
> they are not watched. And you might also like to keep pets out of the way
> during the preparation.
>
> Ingredients:
>
> 2 lb demerara sugar
> 1 lb raisons
> 1 lb grapes
> Half oz yeast
> 3 large potatoes (grated)
> 4 pints boiling water
>
> Method:
>
> Melt the sugar in part of the water and, when cool, add the
> other ingredients. Stir for three weeks. Then bottle.
>
> *The party sherry was made in August one year and drunk at
> Christmas time that same year - the guests are still alive!
> ===
>
> 1. Does this recipe appear correct? Potatoes?
>
> 2. If I use it, I'll expand it to 5 gallons and replace the
> sugar with honey.
>
> 3. No mention of type of grapes. What type is advisable?
>
> 4. Would it be easier to find a Cream Sherry kit and substitute
> the honey for the sugar.
>
> Dick

I do a lot of sack meads and the latest has been compared to a cream sherry.
I can email the recipe if you like.

--
Tom Adams