Chouchen is a traditional form of mead believed to have been brought to Brittany, France by ancient Druids around 500 BC. Dive into this revival of a classic with my personal take using the finest honey and traditional methods. Perfect for home-brew enthusiasts, this recipe honors the ancient craft while providing a deliciously sweet drink.
Ingredients
🍯 2 pounds MillCreekHoney (available on Etsy)
💧 1 gallon filtered water
🍋 1 lemon, zested and juiced
🧂 1/4 teaspoon sea salt
🍎 1 apple, chopped
🍷 1 packet Lalvin EC-1118 wine yeast
Instructions
1- Prepare the Must:
- In a large sanitized stock pot (such as the Home Brew Ohio Basic Stock Pot), combine the filtered water and MillCreekHoney.
- Stir gently to dissolve the honey completely into the water.
2- Add Flavorings:
- Incorporate the zest and juice of the lemon, sea salt, and the chopped apple into the honey-water mixture.
- Stir well to blend all the flavors.
3- Sanitize Equipment:
- Ensure all your brewing equipment such as fermentation vessels, airlocks, and stirring utensils are properly sanitized.
- You can use Star San or a similar product for this purpose.
4- Initialize Fermentation:
- Transfer the honey mixture, or must, into a sanitized fermentation vessel.
- Sprinkle the Lalvin EC-1118 wine yeast over the surface of the must. This yeast is known for its high alcohol tolerance and is perfect for mead.
5- Seal and Store:
- Seal the fermentation vessel with an airlock.
- Place it in a dark, cool place at a consistent temperature of around 65-70°F (18-21°C) for the primary fermentation.
6- Monitor Fermentation:
- Allow the mixture to ferment for about 4 to 6 weeks.
- You should see active bubbling in the airlock during this period.
7- Racking:
- After primary fermentation, rack or transfer your mead to a secondary fermenter to clear out the sediment.
- This step promotes clarity and enhances flavor.
8- Bottle and Age:
- Once fermentation has stabilized and no more bubbles are rising (around 2-3 months), bottle your Chouchen in sterilized bottles.
- Age for another 6 months to a year for optimal taste.
Prep Time: 15 minutes
Cook Time: N/A
Total Time: 20-30 minutes (active), 4-6 weeks (primary fermentation), additional aging time
Servings: Approximately 10-12 servings per batch
Calories per serving: 150
Proteins per serving: 0g
Fats per serving: 0g
Carbohydrates per serving: 35g
Equipment: Stock pot, fermentation vessel, airlock, sanitized utensils
Cooking Tips
- Always use high-quality honey for the best flavor.
- Make sure to monitor your fermentation closely and maintain sanitation.
#homemade #mead #chouchen #brewing #diy #honey
Faewood Mead: https://www.youtube.com/@FaewoodMead