Oaked Traditional Mead
Indulge in the rich flavor profile of this oak barrel-aged mead. Crafted with pure honey and infused with toasted oak chips, it's a unique fermentation journey that melds sweetness, warmth, and depth. The time spent resting in the barrel enhances its character, making the perfect sipper for cozy gatherings or special occasions. Discover the artistry of mead-making!
ingredients
- 3 lbs honey
- 1 oz oak chips
- 1 packet of wine yeast
- 1 gallon water
steps
- 1.
In a large pot, heat the water to 160°F, ensuring it’s hot enough to dissolve the honey thoroughly.
- 2.
Gradually stir in the honey until completely dissolved, creating a sweet honey-water mixture.
- 3.
Add the oak chips to the pot to infuse the mead with a rich, woody flavor.
- 4.
Remove the pot from heat and allow the mixture to cool to room temperature.
- 5.
Carefully transfer the cooled mixture into a fermentation vessel, leaving space for foam to expand during fermentation.
- 6.
Sprinkle the packet of wine yeast over the mixture without stirring. Cover the vessel with an airlock.
- 7.
Allow the mead to ferment for 4-6 weeks at a stable temperature, checking the airlock periodically.
- 8.
Once fermentation is complete, transfer the mead into an oak barrel for aging. Securely seal the barrel to prevent oxygen exposure.
- 9.
Age the mead in the barrel for 4-6 months, allowing the flavors to deepen and mature.
- 10.
After aging, bottle the mead and store it in a cool, dark place for an additional 3-6 months to further refine its bouquet.
- 11.
Chill and enjoy the complex profile of your homemade oak barrel-aged mead!
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