Sarsaparilla was popular in the United States in the 19th century, it was considered to be a remedy for skin and blood problems. Originally made from a blend of birch oil and sassafras, the dried root bark of the sassafras tree.
1 Tbsp. Liquorice Root
4 crushed Star Anise Pods
1 Cinnamon Stick
1 Vanilla Bean
5g Minced Mint Leaves (About 15 leaves)
¼ tps. Ground Nutmeg
2 cups Sugar (Preferable light muscovado sugar)
1 tbsp. Brown Sugar
1 tbsp. Molasses
1 tbsp. Honey
Neutral wine yeast or cider yeast
1. Bring 4.25L of water to the boil, add in all ingredients apart from the sugar and molasses.
2. Once boiling, cover and simmer on medium for 20 minutes.
3. After 20 minutes take off the heat and cool the liquid down to 20c by placing the pot in an ice bath.
For non alcoholic:
1. Once cool, sprinkle in the yeast and mix in well.
2. Siphon off into beer bottles and cap. Let the bottles condition in a cool, dark position for at least a couple of weeks.
1. Once cool, transfer into a fermenter, aerate well and sprinkle in the yeast.
2. Seal fermenter, fit airlock and ferment at a stable temperature as close to 20c as possible.
3. After 1 week check gravity using hydrometer, once gravity is stable for 2 consecutive days bottle using 2 tsp sugar per 750ml bottle. Let the bottles condition in a cool, dark position for at least a couple of weeks.
*Alcoholic version will be unsweet, back sweeten with sugar, honey or other when serving.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.