Autumn Acorn Mead
Experience the rich, nutty flavors of autumn with this unique acorn mead. Made from wildflower honey and enriched with the natural essence of acorns, this mead is a perfect blend of sweet and earthy. Fermented using Montrachet wine yeast, it develops complex aromas, ensuring a delightful sip during crisp fall evenings. Perfect for toasting with friends or gifting to fellow mead enthusiasts.
ingredients
- 1 cup chopped acorn meats
- 2 1/2 lbs. wildflower honey
- 1 1/2 tsp. acid blend
- 1/2 tsp. pectic enzyme
- Water to 1 gal.
- 1 tsp. yeast nutrient
- 1 packet Red Star Premier Classique (Montrachet) yeast
steps
- 1.
Finely chop the acorn meats, adding water as needed for easier chopping.
- 2.
In a large pot, boil one quart of water and add the chopped acorns. Cover and simmer for 30 minutes.
- 3.
In a fermentation vessel, mix half the honey with the simmered acorn-water, stirring until fully dissolved.
- 4.
Add additional water to achieve a total volume of one gallon once cooled to room temperature.
- 5.
Incorporate the acid blend, pectic enzyme, and yeast nutrient; cover and let sit for 12 hours.
- 6.
After resting, add the activated Montrachet yeast, cover again, and ferment for 5 to 7 days.
- 7.
Stir in the remaining honey until dissolved, then transfer to a secondary fermenter with an airlock.
- 8.
Ferment for an additional 30 days, racking every 60 days for six months, topping up as necessary.
- 9.
Once fermentation is complete, stabilize and sweeten to taste before bottling.
- 10.
Let the mead mature for at least six months before tasting for optimal flavor development.
