Honey Mead – Fermented honey drink
Honey Mead is an ancient fermented drink that has been enjoyed for centuries. Made predominantly from honey, water, and yeast, this beverage is known for its sweet, aromatic flavors with varying degrees of complexity based on the fermentation time and additional ingredients such as fruits, spices, or herbs. Honey mead can range from dry to sweet and may be still, carbonated, or naturally sparkling. Making mead involves creating a honey-water mixture, often referred to as 'must', which is then fermented with yeast. After the initial fermentation, it may require aging to allow the flavors to develop fully. Mead is a wonderful drink to be enjoyed on its own or paired with a wide range of foods, from cheeses to desserts. Description by ChatGPT.
Welcome to the world of homebrewing, where today we'll embark on creating a time-honored and traditional beverage: Mead. Known as honey wine, Mead is a delightful fermented drink with a rich heritage. The recipe I'll share, courtesy of the insightful YouTube channel Flavor Lab, will guide you through the process of making a semi-dry Mead with a pleasant 11% alcohol content. Perfect as handcrafted gifts or for savoring on a quiet evening, this Mead strikes a balance between sweetness and dryness for a truly refined drinking experience.
Ingredients:
- 15 pounds of raw mesquite honey (or honey of your choice)
- 5 gallons of water
- 1 teaspoon of yeast nutrient
- 2 Camden tablets
- Mead yeast (Lalvin D47 or a similar yeast suitable for Mead)
Equipment:
- Homebrew bucket with a sealing lid and airlock
- A ladle
- A rubber spatula
- A large spoon
- Hydrometer for measuring original gravity
- Sterilizing solution (such as Star San)
- Measuring spoons
Instructions:
1. Start by sterilizing all your equipment, including the fermentation bucket, lid, airlock, ladle, spatula, and any spoons using a no-rinse sterilizing solution.
2. In the sterilized fermentation bucket, pour in 5 gallons of water.
3. Add 15 pounds of raw honey to the water. Use a sterilized ladle to stir until the honey is completely diluted.
4. To the mix, add 1 teaspoon of yeast nutrient and 2 Camden tablets. Stir well to combine. The yeast nutrient will aid in fermentation, while the Camden tablets will inhibit wild yeast and bacteria present in the raw honey.
5. Take a sample with a hydrometer to measure the original gravity, which will help calculate the final alcohol content after fermentation.
6. Seal the bucket with the lid and insert the airlock. Give the bucket one final shake to ensure everything is mixed well.
7. Allow the mixture to sit for 24 hours to let the Camden tablets work on sterilizing the honey-water mixture.
8. The next day, prepare the Mead yeast according to the package instructions. Once ready, pitch (add) the yeast into the fermentation bucket.
9. Seal the bucket again with the lid and airlock. Place the bucket in a stable temperature environment, away from direct sunlight, and let the Mead ferment. This can take several weeks to months, depending on the yeast and the temperature.
10. Once fermentation is complete, bottle the Mead and allow it to age to enhance its flavors.
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Prep Time: 1 hour
Cook Time: Several weeks to months for fermentation
Total Time: Prep time plus fermentation and aging
Cooking Tips: Ensure you keep everything as sterile as possible to prevent infection. The fermenting temperature should be steady and within the range suggested for the yeast strain used.
Servings: This recipe will yield approximately 5 gallons of Mead.
Remember, patience is key to achieving the perfect batch of Mead. Enjoy the process and the result of your efforts! This recipe is brought to you by Flavor Lab. Visit their YouTube channel at https://www.youtube.com/@FlavorLab for more detailed instructions and brewing adventures.
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