Drift Plain Dry Mead
Dive into the ancient craft of mead-making with this captivating dry mead recipe. Using 12 lbs. of pure honey and 4 gallons of pristine spring water, this delightful beverage boasts a refreshing balance of sweetness and dryness. Enhanced with yeast nutrient and energizer, it ferments to perfection with Lalvin 71B-1122 yeast, creating a rich experience of floral and fruity notes. Perfect for sipping on warm evenings!
ingredients
- 12 lbs. of honey
- 4 gallons of spring water
- 5 teaspoons of yeast nutrient
- 5 teaspoons of yeast energizer
- 2 packets of Lalvin 71B-1122 yeast
steps
- 1.
Sanitize all equipment, including fermenter, airlock, and stirring tools, to ensure a clean brewing environment.
- 2.
In a large pot, heat 1 gallon of spring water until warm, then stir in the honey until fully dissolved.
- 3.
Gradually add the remaining 3 gallons of spring water to the mixture, bringing the total volume to 4 gallons.
- 4.
Allow the honey-water mixture to cool to room temperature, then transfer it to a sanitized fermenter.
- 5.
Add yeast nutrient and yeast energizer, stirring thoroughly to incorporate.
- 6.
Sprinkle 2 packets of Lalvin 71B-1122 yeast over the mixture without stirring, then seal the fermenter with an airlock.
- 7.
Allow the mead to ferment in a dark, cool place for about 4-6 weeks, or until fermentation activity significantly slows.
- 8.
Once fermentation is complete, siphon the mead into sanitized bottles, avoiding sediment at the bottom.
- 9.
Cap or cork the bottles and age for at least 6 months for optimal flavor development before enjoying.
