Dandelion Floral Mead
Indulge in the enchanting flavors of nature with this Dandelion Floral Mead. Utilizing vibrant dandelion petals, this honeyed concoction is a harmonious blend of floral aromas and subtle sweetness. Perfect for sunny celebrations or cozy gatherings, this mead captures the essence of spring in every sip. A unique brew that showcases natural ingredients, offering a taste of rustic elegance.
ingredients
- 4 cups fresh dandelion petals (well washed)
- 1 gallon water
- 3 cups honey (wildflower or orange blossom preferred)
- 1 lemon (juiced, with zest)
- 1 tablespoon acid blend (or to taste)
- 1 packet mead yeast (such as Lalvin D-47 or EC-1118)
- 1 teaspoon yeast nutrient (optional for better fermentation)
steps
- 1.
Gather fresh dandelion petals on a sunny day, ensuring they are free from pesticides and thoroughly washed.
- 2.
In a large pot, bring 1 gallon of water to a boil. Once boiling, remove from heat and add the dandelion petals.
- 3.
Steep the petals in the hot water for about 30 minutes, then strain the liquid into a clean fermentation vessel, discarding the petals.
- 4.
Add the honey to the dandelion infusion, stirring well until fully dissolved.
- 5.
Incorporate the freshly squeezed lemon juice and zest, along with the acid blend, mixing to combine.
- 6.
Allow the mixture to cool to around room temperature before adding the yeast and yeast nutrient.
- 7.
Seal the fermentation vessel with an airlock and let it sit in a cool, dark place for 4-6 weeks, monitoring bubbles in the airlock for fermentation activity.
- 8.
After fermentation slows significantly, siphon the mead into clean bottles, leaving sediment behind.
- 9.
Age the mead in bottles for at least 3 months, allowing flavors to meld and mature. Serve chilled and enjoy!
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