Cucumber Citrus Mead
Elevate your summer sipping with this Cucumber Honey Mead, where crisp cucumbers meet zesty citrus notes from oranges and lemons, all sweetened naturally with honey. This refreshing homemade beverage is perfect for warm gatherings and outdoor celebrations, harnessing the unique flavors of summer for a truly invigorating drink. Dive into the art of mead-making with this delightful creation!
ingredients
- 4 lbs cucumbers, peeled and chopped
- 3 Campden tablets, crushed
- 2 oranges, juiced
- 2 lemons, juiced
- 2 cups honey
- 1 tsp pectic enzyme
- 1 tsp yeast nutrients
- 1 packet mead yeast
- Water (enough to fill)
steps
- 1.
In a large glass container, combine the chopped cucumbers, orange juice, and lemon juice. Crush the Campden tablets and add them to the mix. Stir thoroughly and let it sit for 24 hours.
- 2.
After 24 hours, sprinkle in the pectic enzyme and stir to combine.
- 3.
In a separate bowl, dissolve the honey in warm water (about 1 quart) and mix until completely dissolved.
- 4.
Add the honey solution to the cucumber mixture, and top it with additional water until you reach the desired volume (5 gallons).
- 5.
Stir in the yeast nutrients and then sprinkle the mead yeast over the surface.
- 6.
Cover the container with a clean cloth and secure it with a rubber band. Let it ferment for about 5-7 days, stirring daily.
- 7.
Once fermentation is complete (when bubbles stop), siphon the mead into a sanitized carboy, leaving sediment behind.
- 8.
Allow the mead to age for a minimum of 3-6 months before bottling. Chill and enjoy your homemade Cucumber Honey Mead!
Releated Recipes
