Episode 62 Holiday Recipes

On episode 62, we discussed holiday recipes that can be started now and can be ready by Thanksgiving if you follow proper protocols and watch your temps. Instead of eggnog, try a Christmas mead or cider instead!

Christmas Braggot by JD

Steep the grains at 155º F  for 30 minutes, add the LME and boil for 60 minutes. At 15 minutes before flameout, add the Irish Moss and the spices. Cool to below 100º F and add the honey. Top up to 5.5 gallons with water, pitch yeast according to instructions. When it’s finished fermenting, rack to carboy and let stand until clear, then rack to keg and carbonate.

6.6 lbs light LME
.5 lbs Crystal 60L
.5 lbs Crystal 120L
1 tsp Irish moss

Spices
2 tsp Allspice
1 tsp ground ginger
1 oz orange zest
¼ nutmeg crushed

12 lbs wildflower honey
SAFALE 05 yeast
Ferment at 67º F

Easy Tart Cherry Cider by Jeff Shouse

5 gallons fresh pressed apple cider – use juice if not available. Mine had an SG of 1.050 which is perfect for my purposes. If you’re using juice or want it higher, you can correct with table sugar or dextrose.

Dry pitch US-05, let it go until it’s done.

Rack to secondary, add 1 quart tart cherry concentrate, let the yeast chew on any extra sugar in that for a while.

When it’s done and clear, rack to a keg, chill it, carbonate and serve.

Did this one for my theater crew’s holiday, served the rest to friends we had over for board game night – for something this easy it went fast.

Pumpkin Cider

Primary
12 lb clover honey
3 gal apple cider
1 can (15 oz) Libby’s Pumpkin
2 lb brown sugar
2.5 tsp pectin enzyme
5 tsp yeast nutrient
water to 5 gal
EC-1118 (hydrated)

Secondary
3 cinnamon sticks (crushed)
1 vanilla bean

OG: 1.151; FG: 1.010

Have fun, experiment, and tell us your favorite holiday recipe on our Facebook, or emails us at info@themeadhouse.com!