Col. RN Harrison
Original Name: Chateau Lion Rouge Mead (20 ltrs)
(Metheglyn)
Sorry for the delay in posting this but Iâve had to wade through a considerable amount of handwritten notes and bits and pieces. Iâve also ploughed the net looking for bits and pieces and had conversations with my father and uncle about remembered techniques etc. If anyone makes this, please raise a glass to Col. RN Harrison:
âAs an affectionate memorial to Col. RN Harrison, a Lundyite of great worth and dignity, lovingly known to his associates as âUncle Tubbyâ, who died suddenly at his Bristol home, away from his cherished Lundy, on the 13th day of February 1952. I humbly dedicate this wine as âChateau Lion Rougeâ, it may serve to remind those of us fortunate to continue our enjoyment of the island of the Colonelâs endearing âI go now to the Red Lionâ as he left the tavern each night for rest in his little red house, now alas without his shadow.â
Stanley Carrington Smith, 17 February 1952.
Note: Lundyite â Someone who loved Lundy Island. My grandfather owned the only pub on the island: The Marisco Tavern.
Iâm using the cheapest honey I could find in this for two reasons, the first being itâs cheap and secondly I want to try this out before taking a mortgage out for the finer stuff. My grandfather used both wildflower honey and eucalyptus honey, I donât know which went in this one Iâm afraid, he also added considerably more honey in some recipes. In researching maturing times, Iâve seen suggestions from anywhere between 4 weeks and one hundred years. As I intend to be able to drink some of this myself, the hundred years is out (although never say die â literally), and as this is carbonated in bottle-conditioning, I will be âsamplingâ after 4 weeks and will report back! Iâve dropped the glucose/dextrose down from 1.5kg to 450g as Iâve never used it before in this manner, little wary; this has had quite an effect on the gravities listed below.
6.5kg Honey
450g dextrose/glucose (grape sugar)
20g Cascade Hops (in muslin hop-bag)
3 pinches each of Nutmeg
1 stick of Cinnamon
125g Raisins (I got some rather nice mixed ones)
25g Fresh Ginger
3 Oranges
1 teaspoon Irish Moss
1 cup strong black tea (for a little tannin)
Oleo Saccharum (see below)
Yeast Nutrient
White wine yeast
70g brewerâs sugar for conditioning
Treat the water with campden tab.
Bring 9 ltrs water to the boil
Add another 7 ltrs and continue to heat as you add the honey (the only reason I can figure for this is that he used this technique to gauge the correct temp for adding the honey)
Simmer for 10 minutes skimming the **** from the surface (this will continue to form but less so).
Chop and add raisins
Simmer gently for another 45 minutes (do not boil).
Add hops in hop-bag
Add skin of Oranges (not pith), and squeeze in the juice 30 mins from the end
Add tea
Add Irish moss 20 minutes from the end
Add grated ginger, spices and hops 15 mins from end
Add Oleo Saccharum
Add dextrose/glucose
Turn off heat immediately
Strain into primary. Top up with boiled and treated water to 20 ltrs.
Cool to fermentation temperature and add yeast nutrient and yeast.
Rack 2 â 3 times in primary (every 2 to 3 weeks as necessary, top up with boiled and treated water to 20 ltrs if necessary. Plan to rack for the first time after initial fermentation is over)
Estimated time in primary â 7 to 8 weeks
Bottle, ready to drink in 3 to 4 weeks, better after 12.
Note: How to make Oleo Saccharum:
I tablespoon castor sugar
Zest of 1 lemon
Use a pestle & mortar to grind the sugar into the lemon zest, leave for 2 minutes minimum for the sugar to absorb the oils. Add whole mixture to mead.
My OG estimate: 1103 (My grandfatherâs measurement: 1120)
My FG estimate: 1024 (My grandfatherâs measurement: 1027)
ABV estimate: 10.5
If looking for additions to this, there were plans to add strawberries but I donât know if that ever happened.
If you happen to make this and it goes ****-up, donât blame me, itâs a first attempt! I haven't pitched the yeast yet (after brewing this last night) as the temp was still just over 26C when I left this morning, I'll pitch when I get home later). If you've made mead in the past and can spot any errors, let me know!
Original Name: Chateau Lion Rouge Mead (20 ltrs)
(Metheglyn)
Sorry for the delay in posting this but Iâve had to wade through a considerable amount of handwritten notes and bits and pieces. Iâve also ploughed the net looking for bits and pieces and had conversations with my father and uncle about remembered techniques etc. If anyone makes this, please raise a glass to Col. RN Harrison:
âAs an affectionate memorial to Col. RN Harrison, a Lundyite of great worth and dignity, lovingly known to his associates as âUncle Tubbyâ, who died suddenly at his Bristol home, away from his cherished Lundy, on the 13th day of February 1952. I humbly dedicate this wine as âChateau Lion Rougeâ, it may serve to remind those of us fortunate to continue our enjoyment of the island of the Colonelâs endearing âI go now to the Red Lionâ as he left the tavern each night for rest in his little red house, now alas without his shadow.â
Stanley Carrington Smith, 17 February 1952.
Note: Lundyite â Someone who loved Lundy Island. My grandfather owned the only pub on the island: The Marisco Tavern.
Iâm using the cheapest honey I could find in this for two reasons, the first being itâs cheap and secondly I want to try this out before taking a mortgage out for the finer stuff. My grandfather used both wildflower honey and eucalyptus honey, I donât know which went in this one Iâm afraid, he also added considerably more honey in some recipes. In researching maturing times, Iâve seen suggestions from anywhere between 4 weeks and one hundred years. As I intend to be able to drink some of this myself, the hundred years is out (although never say die â literally), and as this is carbonated in bottle-conditioning, I will be âsamplingâ after 4 weeks and will report back! Iâve dropped the glucose/dextrose down from 1.5kg to 450g as Iâve never used it before in this manner, little wary; this has had quite an effect on the gravities listed below.
6.5kg Honey
450g dextrose/glucose (grape sugar)
20g Cascade Hops (in muslin hop-bag)
3 pinches each of Nutmeg
1 stick of Cinnamon
125g Raisins (I got some rather nice mixed ones)
25g Fresh Ginger
3 Oranges
1 teaspoon Irish Moss
1 cup strong black tea (for a little tannin)
Oleo Saccharum (see below)
Yeast Nutrient
White wine yeast
70g brewerâs sugar for conditioning
Treat the water with campden tab.
Bring 9 ltrs water to the boil
Add another 7 ltrs and continue to heat as you add the honey (the only reason I can figure for this is that he used this technique to gauge the correct temp for adding the honey)
Simmer for 10 minutes skimming the **** from the surface (this will continue to form but less so).
Chop and add raisins
Simmer gently for another 45 minutes (do not boil).
Add hops in hop-bag
Add skin of Oranges (not pith), and squeeze in the juice 30 mins from the end
Add tea
Add Irish moss 20 minutes from the end
Add grated ginger, spices and hops 15 mins from end
Add Oleo Saccharum
Add dextrose/glucose
Turn off heat immediately
Strain into primary. Top up with boiled and treated water to 20 ltrs.
Cool to fermentation temperature and add yeast nutrient and yeast.
Rack 2 â 3 times in primary (every 2 to 3 weeks as necessary, top up with boiled and treated water to 20 ltrs if necessary. Plan to rack for the first time after initial fermentation is over)
Estimated time in primary â 7 to 8 weeks
Bottle, ready to drink in 3 to 4 weeks, better after 12.
Note: How to make Oleo Saccharum:
I tablespoon castor sugar
Zest of 1 lemon
Use a pestle & mortar to grind the sugar into the lemon zest, leave for 2 minutes minimum for the sugar to absorb the oils. Add whole mixture to mead.
My OG estimate: 1103 (My grandfatherâs measurement: 1120)
My FG estimate: 1024 (My grandfatherâs measurement: 1027)
ABV estimate: 10.5
If looking for additions to this, there were plans to add strawberries but I donât know if that ever happened.
If you happen to make this and it goes ****-up, donât blame me, itâs a first attempt! I haven't pitched the yeast yet (after brewing this last night) as the temp was still just over 26C when I left this morning, I'll pitch when I get home later). If you've made mead in the past and can spot any errors, let me know!