Weasel Breweries™ Recipes:
Smilin' Jack's Cactus Mead™

Back Label Text:
See God without even eating the worm, but never play with firearms while consuming this visionary concoction of mesquite honey and prickly pear fruit. (Contains no illegal ingredients!) Have you hugged your lizard today? Another Full Metal Hoopajoop from the Monks of Ann Arbor Abbey.™

Makes 5 gallons. Based loosely on Papazian's prickly pear mead recipe. Hope to enjoy it in 2000. As in all things, the waiting is the hardest part.

  • 20 lbs. Mesquite Honey
  • 6 lbs. peeled, chopped Prickly Pear Cactus Fruit
  • 0.25 tsp. Yeast extract
  • 1 tsp. Pectin enzyme
  • 1 package dry Champagne Yeast
  • 1 package dry Sherry Yeast

In large stock pot, boil prickly pear fruit in 12 liters of water for 2 hours, skimming albumen as it forms on the top. Strain and discard fruit dregs.

Meanwhile, in a 30 liter stainless steel brew pot, bring 15 liters of cold water to a boil.

When brew pot reaches boil, begin stirring water and add honey. Stirring will prevent the honey from settling to the bottom of the bot and burning. Boil for 15 minutes. When boiling, the albumen mixture that forms as a foam layer on the surface will cloud the mead. Skim it all off of the top.

After boiling the wort for 15 minutes and skimming, add in strained in fruit juice.

Cool the wort to 85 F or lower before adding yeast. Cool the wort as quickly as possible to prevent infection.

Leave wort in primary fermenter for about one month. Transfer the wort to a secondary fermenter for an additional three months. Transfer the wort to a tertiary fermenter for another three months. Bottle and age for between six months and twenty years.

1st brewed 1 November 1997.

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Copyright © 1997-2011 Kirk R. Humphries and Sandy Marshall. All rights reserved. Weasel Breweries, Monks of Ann Arbor Abbey, and Old Pyehole are trademarks of Kirk Humphries and Sandy Marshall. And so is a lot of other stuff. So there.

Last update: 29 August 2011