Apple Cinnamon Mead
Embrace the cozy essence of fall with this Apple Cinnamon Mead. Infused with fresh apple juice and aromatic cinnamon sticks, this brew captures the heartwarming flavors of warm apple pie in every sip. Perfect for seasonal gatherings or quiet evenings by the fire, it offers a sweet, fragrant, and slightly spicy experience that will delight your senses and warm your spirit.
ingredients
- 1 gallon apple juice (not from concentrate)
- 1 lb honey (wildflower or clover for best flavor)
- 3 cinnamon sticks
- 1/2 tsp yeast nutrient
- 1 pack of mead yeast (like Lalvin 71B)
- 1/2 tsp potassium metabisulfite (optional, for sanitation)
- 1/2 tsp pectin enzyme (optional, to clarify)
steps
- 1.
Sanitize all equipment and bottles (fermenter, airlock, etc.) to ensure a clean brewing process.
- 2.
In a large pot, gently heat half of the apple juice (about 1/2 gallon) with the honey and cinnamon sticks until the honey dissolves. Do not boil.
- 3.
Remove from heat and add the remaining apple juice, yeast nutrient, and potassium metabisulfite if using. Allow the mixture to cool to room temperature.
- 4.
Once cooled, add the pectin enzyme if desired, then sprinkle the mead yeast on top of the mixture without stirring. Seal the fermenter with an airlock.
- 5.
Store the fermenter in a cool, dark place (around 65-75°F) for fermentation, which should take 2-4 weeks, or until bubbling stops.
- 6.
After primary fermentation, siphon the mead into a sanitized carboy, leaving sediment behind. Allow it to age for an additional month for clarity and flavor development.
- 7.
After aging, siphon into sanitized bottles, cork, and let age for at least another month to enhance flavors.
- 8.
Serve chilled or at room temperature, enjoying the warm, inviting notes of apple and cinnamon.
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