Citrus Rosemary Mead
Elevate your mead game with this refreshing blend of wildflower honey, zesty citrus, and fragrant rosemary. A harmonious infusion of sweet and herbal notes creates a vibrant, thirst-quenching beverage perfect for warm days or lively gatherings. With every sip, experience the uplifting aroma and taste that transport you to sun-kissed orchards and aromatic herb gardens.
ingredients
- 3 cups wildflower honey
- 1 gallon filtered water
- Zest of 2 large oranges
- Zest of 2 large lemons
- 2 sprigs fresh rosemary (about 4 inches each)
- 1 packet mead yeast (such as EC-1118)
- 1 teaspoon yeast nutrient
- 1/2 cup fresh lemon juice (about 2 lemons)
steps
- 1.
In a large pot, gently warm 2 cups of filtered water and dissolve the honey, stirring until fully combined.
- 2.
Remove from heat and add the remaining water to cool the mixture to room temperature.
- 3.
Once cool, stir in the lemon juice, orange zest, and lemon zest.
- 4.
Add the fresh rosemary but resist crushing—this ensures a delicate infusion of flavor.
- 5.
Sprinkle in the yeast nutrient and then the mead yeast, stirring gently to combine.
- 6.
Transfer the mixture into a sanitized fermenter, leaving a little space at the top for bubbling.
- 7.
Seal the fermenter with an airlock and place it in a warm, dark area (between 65°F and 75°F).
- 8.
Allow the mead to ferment for 4-6 weeks, checking for bubbles and specific gravity readings.
- 9.
Once fermentation is complete, siphon the mead into sanitized bottles, leaving the sediment behind.
- 10.
Cap and age for at least 1-2 months for best flavor development before enjoying.
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