Maple Spice 'n Fire Mead
Fiery Maple Ember Mead
ingredients
- 4.5 gallons water
- 2 cinnamon sticks
- 1 tbsp vanilla extract
- 15 grams smoked and/or dried peppers (Hatch, chipotle, jalapeño)
- 1 cup maple syrup
- 5.5 lbs raw wildflower honey
- 1 oz Wyeast wine yeast nutrient
- 1 packet Lalvin D-47 yeast
steps
- 1.
In a large pot, bring 4.5 gallons of water to a boil, then remove from heat.
- 2.
Add the cinnamon sticks and let steep for about 30 minutes to infuse the flavor.
- 3.
Stir in the vanilla extract, maple syrup, and raw wildflower honey until fully dissolved.
- 4.
Carefully add the smoked and dried peppers to the mixture, adjusting the quantity based on your spice preference.
- 5.
After cooling the mixture to around room temperature, sprinkle in the yeast nutrient and stir well.
- 6.
Once the mixture has cooled, add the Lalvin D-47 yeast and gently stir again.
- 7.
Transfer the mixture to a sanitized fermentation vessel, leaving some headspace.
- 8.
Seal the vessel with an airlock and place it in a dark, cool area to ferment for about 2-4 weeks.
- 9.
Once fermentation is complete, bottle the mead and let age for a few months to enhance the flavors before enjoying.
