Vanilla Bean Botanical Mead
Unleash the natural sweetness of honey with our luscious Vanilla Bean Mead recipe. Infused with whole vanilla beans, each sip offers a rich, creamy texture that elevates this traditional beverage. Perfect for sipping on warm evenings or sharing at gatherings, this mead harmonizes honey's golden luxury with the aromatic embrace of vanilla. Craft this enchanting drink at home for a unique experience.
ingredients
- 1 gallon filtered water
- 3 pounds honey (preferably wildflower or clover)
- 2 whole vanilla beans
- 1 teaspoon yeast nutrient
- 1 packet wine yeast (Champagne or mead yeast)
- 1/2 teaspoon potassium metabisulfite (optional, for sanitation)
- 1 cinnamon stick (optional, for added warmth)
steps
- 1.
In a large pot, gently heat 1 gallon of filtered water until just warm (not boiling).
- 2.
Stir in 3 pounds of honey until fully dissolved, creating a sweet honey-water mix.
- 3.
Split the whole vanilla beans lengthwise to expose the seeds, then add them to the pot.
- 4.
If using, add the cinnamon stick for a warm spice note.
- 5.
Allow this mixture to boil gently for about 15 minutes to sanitize and enhance flavors.
- 6.
Remove from heat and let cool to about room temperature.
- 7.
Once cooled, transfer the mixture to a sanitized fermentation vessel, leaving about 2 inches of space at the top.
- 8.
Add yeast nutrient and rehydrate the wine yeast according to package instructions, then pour it into the vessel.
- 9.
Seal with an airlock and let ferment in a dark, cool place (65-75°F) for 4-6 weeks.
- 10.
After fermentation is complete, siphon the mead into clean bottles, avoiding the sediment at the bottom.
- 11.
Age for at least 3 months before tasting to achieve optimal flavor balance.
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