Walnut Leaf Mead
Experience the essence of autumn with this Walnut Leaf Mead, featuring the rich earthy flavors of walnut leaves combined with the natural sweetness of honey. This mead is perfect for those cozy evenings, offering complex botanical notes that deepen with age. Allow it to mature for an exquisite taste that revitalizes your senses.
ingredients
- 3 pounds honey
- 1 gallon spring water
- 1 ounce dried walnut leaves (or 3-4 ounces fresh)
- 1 teaspoon yeast nutrient
- 1/4 teaspoon yeast energizer
- 1 packet Lalvin ICV D-47 yeast
- Campden tablets (optional, for sanitization)
steps
- 1.
Sanitize all equipment thoroughly using your preferred method.
- 2.
Heat the spring water to around 100°F (38°C) and dissolve the honey, stirring until fully combined.
- 3.
Prepare the walnut leaf infusion by rinsing fresh leaves and adding them to a heat-resistant container. Pour boiling water over them and let steep for 15-20 minutes before straining into the honey-water mixture.
- 4.
Cool the honey-water-leaf mixture to room temperature (70-75°F or 21-24°C).
- 5.
Rehydrate the Lalvin ICV D-47 yeast according to package directions in a sanitized container.
- 6.
Once cooled, add yeast nutrient, yeast energizer, and the rehydrated yeast to the fermentation vessel. Stir gently.
- 7.
Fit the airlock and tubing, placing the vessel in a cool, dark location, and monitor fermentation daily.
- 8.
After 4-6 weeks, consider racking the mead into a secondary fermentation vessel to clarify.
- 9.
Continue aging for 2-6 months or longer, tasting periodically to adjust sweetness.
- 10.
Bottle the mead, leaving a small headspace, and cap tightly. Allow the bottled mead to age for at least 6 months for optimal flavor.
