Cornflower Floral Mead
Cornflower Honey Wine
ingredients
- 5 gallons of spring or filtered water
- 6 pounds of local, raw honey
- 2 cups dried cornflower petals
- 1 teaspoon crushed Campden tablets (optional, for sanitizing)
- 2 teaspoons mead yeast (like Lalvin D-47)
- 1 tablespoon yeast nutrient
- 3 oranges (zest and juice)
- 1 tablespoon of fresh ginger (sliced)
- 1-2 teaspoons of acid blend (to taste)
steps
- 1.
Sanitize all equipment including fermentation vessel, airlock, and utensils.
- 2.
In a large pot, heat 1 gallon of water and gently dissolve the honey over low heat—do not boil.
- 3.
Add the cornflower petals, orange zest, ginger, and acid blend to the pot, stirring gently.
- 4.
Remove the pot from heat and allow the mixture to cool to room temperature.
- 5.
Transfer the mixture into the fermentation vessel and add the remaining 4 gallons of water.
- 6.
If using, dissolve the Campden tablet in a small amount of water and add it to the vessel. Let it sit for 24 hours.
- 7.
After 24 hours, sprinkle the yeast and yeast nutrient on the surface of the must.
- 8.
Seal the fermentation vessel with an airlock and place it in a dark, cool place (around 65-75°F).
- 9.
Allow the mead to ferment for 2-4 weeks, monitoring for bubbling activity.
- 10.
When bubbling slows, siphon the mead into a sanitized secondary fermenter to settle for an additional 2-3 weeks.
- 11.
Once clear, bottle the mead and let it age for at least one month before enjoying.
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