Weasel Breweries™ Recipes:
Pyehole's Palliative Purgative Pacific Pyment™

Back Label Text:
Coming soon.

Orange-ginger pyment style of mead, named after Olde Pyehole just to spite the caustic old coot. He can't stand the fact that the Abbot keeps making superlative mead. Makes 3 gallons. Elapsed Time: 1.5 hours.

  • 13 lbs. Mesquite Honey
  • 6 medium Oranges, zested, without any white pith
  • 2 medium Oranges, juice from
  • 1 c. fresh Ginger, finely sliced
  • 1 tsp. Irish Moss
  • 1.5 tsp. Mead Acid Blend
  • 1 T. Yeast Nutrient
  • 1 package Wyeast Sweet Mead Yeast

Several days before making your mead, prepare a yeast starter culture.

In a 20 liter stainless steel brew pot, bring 10 liters 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 20 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 20 minutes and skimming, add the Orange zest and juice, Ginger, acid blend, Irish moss, and yeast extract and boil for an additional 15 minutes.

Cool the wort to 80 F. before adding yeast. Cool slowly in covered pot.

Leave wort in primary fermenter (5 gal.) for about one month. Transfer the wort to a secondary fermenter (2.8 gal.) for an additional three months. Transfer the wort to a tertiary fermenter for another three to six months. Bottle and age for between six months and twenty years. (More is longer.)

1st brewing, 10 May 1998.



To comment, complain or confess, send email to the Monks of Ann Arbor Abbey.

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