*Not Perfected, Yet*
Jiahu is an ancient Chinese beverage dating between 7000-5500 BC. Technically, Jiahu is an excavation site where pottery was found with traces of the ancient brew. Dogfish Head made a beer version of it as have others. Here, I'm trying to create a higher ABV mead version more fit for Chinese royalty.
I'm making my life a bit easier by using Rice solids and DME. Let's get the balance right before we embark on sake making and whole grain.
Jiahu BOMM - 1 gallon
1. Heat 0.5 gallon water to boiling.
2. Remove from heat and add the following:
-0.5 lb Golden DME
-1 lb Rice solids
3. Boil and mix until all Rice solids are dissolved. Remove from heat, then add:
-2 oz Hawthorn Berries
-Peel of 1/2 orange, pith included (Need the bitter pith to balance the sweetness)
-1.5 lbs OB Honey
-0.5 lb Red Grapes, crushed
4. Allow all to steep with stirring for 10 minutes.
5. Allow to cool to room temperature.
6. Strain out spices into a 1 gallon carboy.
7. Add 0.4 tsp Fermaid K, 0.8 tsp Fermaid O, & 0.25 tsp K2CO3.
-Add Fermaid O again at 1.099 and 1.059.
8. Add 1 oz Multicolored Raisins for tannins.
9. Add one activated pack of Wyeast 1388.
SG - 1.130
FG - 1.010
Inspiring Source: Ancient Brews Rediscovered and Re-created, Patrick E. McGovern, 2017.