Green Tomato Mead
** This innovative mead captures the tangy essence of green tomatoes, balanced beautifully with the floral sweetness of honey. The lively addition of lemon juice and aromatic ginger creates a refreshing beverage brimming with character. Perfect for those eager to explore unique flavors, this mead transforms everyday ingredients into an exquisite drink that surprises the palate. **
ingredients
- 3 ½ lbs green tomatoes, chopped
- 5 cups honey
- 1 tsp yeast nutrient
- Juice of 4 lemons
- 1 campden tablet, crushed
- ½ tsp pectic enzyme
- 2 lbs raisins, chopped
- ½ oz fresh ginger root, grated (optional)
- 1 packet mead or wine yeast
- Water, as needed **
steps
- 1.
In a large pot, bring water to a boil. Add the chopped green tomatoes and cook for about 5 minutes to soften them. Remove from heat and lightly mash the tomatoes.
- 2.
In a separate container, dissolve the honey in 6 cups of hot water, stirring until fully dissolved.
- 3.
Add the mashed green tomatoes to the honey-water mixture along with the crushed campden tablet, lemon juice, and pectic enzyme. Stir well.
- 4.
Stir in the chopped raisins and grated ginger (if using). Allow the mixture to cool to room temperature.
- 5.
Once cool, add the yeast nutrient and sprinkle in the mead or wine yeast. Stir gently to incorporate.
- 6.
Cover the container with a clean cloth and let it sit in a warm, dark place for 24 hours.
- 7.
After 24 hours, transfer the mixture to a fermentation vessel, leaving space for fermentation activity. Seal with an airlock and allow fermentation to continue for 1-2 weeks, until bubbling slows.
- 8.
Once fermentation is complete, siphon the liquid into clean bottles, discarding the sediment. Store in a cool, dark place and let flavors develop for at least a month before tasting. **
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