Black Mead
Discover the enchanting flavors of Black Mead, a luscious black currant melomel. This recipe combines the rich sweetness of honey with the tartness of black currants, creating a vibrant and complex beverage. Perfect for celebrations or quiet evenings, this mead will impress your guests with its dark hue and robust aroma. Experience the art of mead-making and indulge in this exquisite drink.
ingredients
- 3 lbs black currants, fresh or frozen
- 3 lbs wildflower honey
- 1 gallon filtered water
- 1 tsp yeast nutrient
- 1 packet mead/white wine yeast (e.g., Lalvin 71B)
- 1/2 tsp potassium metabisulfite (optional, for sanitation)
- 1/4 tsp pectic enzyme (optional, for clarity)
steps
- 1.
Sanitize all equipment thoroughly to prevent contamination.
- 2.
If using fresh currants, rinse them well and remove stems. For frozen, thaw and crush.
- 3.
In a large pot, heat filtered water until warm (not boiling). Stir in honey until fully dissolved.
- 4.
Add crushed black currants to the honey-water mixture, stirring to combine.
- 5.
Remove from heat and allow to cool to room temperature.
- 6.
Once cooled, transfer the mixture to a sanitized fermentation vessel, leaving some headspace.
- 7.
Add yeast nutrient and pectic enzyme (if using) before stirring again.
- 8.
Rehydrate the yeast per package instructions, then pitch it into the must.
- 9.
Seal the fermentation vessel with an airlock and allow fermentation to occur in a dark, cool place (around 68-70°F) for 4-6 weeks.
- 10.
After primary fermentation, siphon the mead off the sediment into a clean carboy. Optionally, add potassium metabisulfite to stabilize.
- 11.
Allow the mead to age for at least 3 months, tasting periodically.
