Caramel Apple Frankenmead
Experience the festive fusion of caramel and apple in this delightful Frankenmead. Bursting with autumn flavors, this mead features sweet caramelized honey, tart Granny Smith apples, and aromatic spices. Perfect for Halloween or cozy gatherings, Caramel Apple Frankenmead promises a refreshing buzz with every sip. Unleash the spirit of the season with this captivating concoction!
ingredients
- 2 lbs Crystal 120L malt
- 1 lb amber DME
- 1 oz US Fuggle hops (5.2% AA)
- 5 gallons apple juice (100% juice, no preservatives)
- 3–4 Granny Smith apples, thinly sliced
- 2 cinnamon sticks
- 10 whole cloves
- 1 vanilla bean, split
- 10 lbs caramelized Orange Blossom Honey
- Yeast nutrient (Fermaid O or similar)
- Lalvin D-47 yeast
steps
- 1.
Start by mashing the Crystal 120L malt in 1.5 gallons of hot water at 150°F for 30 minutes.
- 2.
Sparge with enough water to collect about 4 gallons of wort in the brew kettle.
- 3.
Bring the wort to a boil and add the amber DME and US Fuggle hops. Boil for 60 minutes.
- 4.
In the last 15 minutes of the boil, add the cinnamon sticks, whole cloves, and split vanilla bean.
- 5.
After boiling, cool the wort quickly using an immersion chiller or ice bath.
- 6.
In a sanitized fermenter, combine the cooled wort and 5 gallons of apple juice, stirring gently.
- 7.
Add the sliced Granny Smith apples to the fermenter.
- 8.
Mix in the caramelized Orange Blossom Honey and yeast nutrient until well dissolved.
- 9.
Pitch the Lalvin D-47 yeast and seal the fermenter with an airlock.
- 10.
Ferment in a cool, dark place for 2 to 4 weeks, or until fermentation activity subsides.
- 11.
Carefully siphon the mead into bottles, leaving sediment behind.
- 12.
Age for at least 3 months, chilling before serving to enhance flavors.
