Enchanted Forest Honey Mead
Embark on a flavor journey with this Forest Honey Varietal Mead, where the natural sweetness of wildflower honey mingles with the earthy undertones of forest botanicals. This mead showcases the pure essence of nature, weaving honey’s rich character into a delightful beverage perfect for any gathering. Every sip transports you to a sun-dappled woodland, capturing the heart of a serene, rustic getaway.
ingredients
- 3 lbs wildflower honey
- 1 gallon spring water
- 1 packet champagne yeast
- 1 oz dried chamomile flowers
- 1 oz dried elderflower
- 1 oz dried hibiscus petals
- 1 tsp yeast nutrient
- 1 cinnamon stick (optional)
- 1 oz oak chips (optional)
steps
- 1.
In a sanitized fermentation vessel, combine the wildflower honey and spring water, stirring gently until fully dissolved.
- 2.
Heat a small portion of the honey-water mixture to around 150°F and steep the chamomile, elderflower, and hibiscus for 15 minutes. Strain and add back to the main mixture.
- 3.
Allow the mixture to cool to room temperature, then add the yeast nutrient and sprinkle the champagne yeast on top.
- 4.
Seal the fermentation vessel with an airlock and place it in a dark, room-temperature area.
- 5.
After about a week, check for active fermentation; you should see bubbles in the airlock.
- 6.
Allow the mead to ferment for 4-6 weeks, or until bubbling has ceased and the mead is clear.
- 7.
If using, add oak chips and cinnamon stick to the mead for secondary fermentation, letting it sit for another 2-4 weeks for added complexity.
- 8.
Once fermentation is complete, siphon the mead into sanitized bottles, ensuring minimal sediment transfer.
- 9.
Seal and age the bottles in a cool, dark place for at least 3 months for flavors to mature before enjoying.
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