Indulge in the ancient art of mead-making with this straightforward, homebrew recipe. Passed down through the ages, mead or honey wine is a simple fermented drink made from honey. This semi-dry Mead recipe, curated by the experts at Flavor Lab, captures the essence of raw, mesquite honey to create a delightful beverage with an alcohol content of roughly 11%. Perfect as a personalized gift or a cherished addition to your own collection, this mead is a testament to both patience and tradition.
Ingredients:
- 15 pounds raw mesquite honey (or your choice of raw honey)
- 5 gallons of water
- 1 teaspoon yeast nutrient
- 2 Camden tablets
- Yeast suitable for mead making (quantity as suggested by the manufacturer)
Equipment:
- Large fermenting bucket with a sealing lid
- Airlock
- Ladle (sterilized)
- Rubber spatula (sterilized)
- Sterilization solution (e.g., Star San)
- Hydrometer (for measuring sugar content)
Instructions:
Prep Time: 1 hour (for sterilization and setup)
Cook Time: N/A (fermentation time varies)
Total Time: Dependent on fermentation duration, typically months
Servings: Approximately 25 liters of mead
1. Begin by sterilizing all your equipment with a no-rinse sterilization solution as per the manufacturer's instructions. This includes your fermenting bucket, lid, ladle, spatula, airlock, and anything else you plan to use.
2. Pour 5 gallons of water into your sterilized fermenting bucket.
3. Add 15 pounds of raw mesquite honey into the bucket with the water.
4. Using the sterilized ladle, mix the honey and water. You should ensure that the honey is fully dissolved into the water.
5. To the mixture, add 1 teaspoon of yeast nutrient and 2 crushed Camden tablets. Stir well to combine all the ingredients.
6. Take an initial sugar reading with your hydrometer for baseline gravity. Record the measurement for later alcohol content calculation.
7. Seal the bucket with the lid and insert the airlock.
8. Allow the mixture to rest for 24 hours. During this time, the Camden tablets will neutralize any wild yeast or microorganisms present in the honey and remove any excess chlorine from the water.
9. After 24 hours, prepare your yeast by rehydrating it as per the manufacturer's instructions.
10. Pitch (add) the rehydrated yeast into the bucket, ensuring the lid and airlock are securely in place.
11. Store the bucket in a stable, cool environment away from direct sunlight. Fermentation times will vary, but you can expect the primary fermentation to last for at least a few weeks to a month. Secondary fermentation and aging can then take several months up to a year or more.
12. Once the mead has finished fermenting and has cleared, you can bottle it for long-term storage or aging.
Cooking Tips:
- Always ensure equipment is sterilized to prevent contamination.
- Choose high-quality raw honey for a better flavor profile.
- Monitor the fermentation temperature and keep it consistent for the best results.
- Patience is key; the longer the mead ages, the more complex the flavors will become.
This recipe is attributed to the author Flavor Lab. Explore their techniques and insights further on their YouTube channel: https://www.youtube.com/@FlavorLab.
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YouTube channel - Flavor Lab: https://www.youtube.com/@FlavorLab