
Want to share the latest medieval Mead recipe i discovered. A spiced no-water tart cherry mead from ~1450 southern Germany
Stumbled upon this recipe a while ago, but it only was from a fragment of an article that was never fully published.
The source was a book about winemaking, no public scans were available.
After contacting the Karlsuhe State Library about the specific pages stated to have mead recipes. They told me they are actively working on digitizing the book and will prioritize those. ETA 1-2 weeks.
They kept word and yesterday (after 13 days) i received the high quality scans.
So i transcribed the scans into text, worked through some illegible words. Translated with my local and some online dictionaries. Some hours of research about unclear words and i was done.
A recipe that is massive in scale. Depending on local differences this was up to a one thousand liters (~260 gallons) batch of cherry mead.
1 part honey to 2 parts tart cherry juice. After fermentation in barrel a sachet with a spice mix was added through the bung hole and weighted down for weeks to infuse.
A batch of mead like this was ingredients wise an enterprise of it's own for the time. The honey used was worth a small fortune. The expensive imported ingredients not to mention.
Later i found out (after i had the transcript and already translated the hard way) the recipe was published in a copyrighted print somewhere. But this is the first published version having the original source scan.
Recipe is in German, just use the included google translate button, it should handle everything (i've optimized for it).