My wife asked me if I could brew a Mead that tasted like Paul Masson's Rare Cream Sherry. Fortunately it's unlikely that she recalls the taste. So a good Cream Sherry will do.
I searched the net and came up with one recipe for Sherry.
==Sherry
Here is a recipe for making a sherry wine. One year this sherry was so successful, that it was served to all the guests at a Christmas party.* But although the recipe works well, here is a word of caution: Please note that you make the wine at your own risk. Remember good hygiene, and use clean bottles, jars and water, as it is essential to avoid introducing the wrong type of substances into the brew. Take extreme care not to burn yourself with the boiling water. Children will reach up for panhandles, if they are not watched. And you might also like to keep pets out of the way during the preparation.
Ingredients:
2 lb demerara sugar 1 lb raisons 1 lb grapes Half oz yeast 3 large potatoes (grated) 4 pints boiling waterMethod:
Melt the sugar in part of the water and, when cool, add the other ingredients. Stir for three weeks. Then bottle.
*The party sherry was made in August one year and drunk at Christmas time that same year - the guests are still alive! ==- Does this recipe appear correct? Potatoes?
- If I use it, I'll expand it to 5 gallons and replace the sugar with honey.
- No mention of type of grapes. What type is advisable?
- Would it be easier to find a Cream Sherry kit and substitute the honey for the sugar.
Dick