Black Locust Honey Varietal Mead
Experience the unique flavors of Black Locust Honey in this refreshing mead recipe. The floral notes of the honey pair beautifully with the gentle acidity of the wine, creating a harmonious beverage perfect for sipping on warm evenings. This homemade mead captures the essence of wildflowers and is a delightful way to showcase local honey. Brew your own batch and enjoy the sweet taste of nature!
ingredients
- 3 lbs Black Locust Honey
- 1 gallon water
- 1 packet wine yeast (champagne or mead yeast)
- 1 tsp yeast nutrient
- 1/2 tsp pectic enzyme (optional)
- 1/4 tsp potassium metabisulfite (for sanitation)
- 1 tbsp acid blend (for balance)
- 1 cinnamon stick (optional, for warming spice)
steps
- 1.
In a large pot, gently heat 1 gallon of water until warm (not boiling).
- 2.
Stir in the Black Locust Honey until fully dissolved.
- 3.
Remove from heat and let the mixture cool to room temperature.
- 4.
Once cooled, transfer the mixture to a sanitized fermentation vessel.
- 5.
Add yeast nutrient, acid blend, and potassium metabisulfite. Stir gently.
- 6.
Sprinkle the wine yeast over the top and close the vessel with a fermentation lock.
- 7.
Allow the mead to ferment in a cool, dark place for about 4-6 weeks, or until bubbling stops.
- 8.
After fermentation, siphon the mead into a sanitized bottles, leaving sediment behind.
- 9.
If desired, add a cinnamon stick to one bottle for a hint of spice. Seal and age for several months before enjoying.
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