Tower of Hercules Mead
Experience the floral aromas and rich flavors of this Heather Blossom Sultana Mead. This artisanal recipe infuses medium heather honey with Sultanas, complemented by a harmonious balance of hops and a touch of acidity. Fermented with a unique Flor yeast, this mead embodies a refreshing complexity, perfect for sipping on warm evenings or pairing with light dishes.
ingredients
- 1.8 kg (4 lb) medium honey or heather honey blend
- 7 g (0.25 oz) good-quality hops
- 226 g (8 oz) chopped and pared good-quality sultanas
- 2 teaspoon citric acid
- ½ teaspoon tartaric acid
- ½ teaspoon ascorbic acid (vitamin C)
- 1 teaspoon yeast nutrient
- 1 gallon (1 mp) water
- 1 sachet White Labs WLP700 Flor yeast (sherry type)
steps
- 1.
In a large pot, heat 1 gallon of water until warm, not boiling.
- 2.
Stir in the honey until fully dissolved, creating your base.
- 3.
Add the chopped Sultanas and hops to the mixture, stirring gently.
- 4.
Incorporate citric acid, tartaric acid, and ascorbic acid, ensuring even distribution.
- 5.
Once well mixed, cool the mixture slightly to a comfortable temperature.
- 6.
Add the yeast nutrient to the cooled must and stir.
- 7.
Sprinkle the yeast on top of the mixture without stirring, and let it sit for about 15 minutes to activate.
- 8.
Stir gently to incorporate the yeast after it has activated.
- 9.
Pour the contents into a sanitized fermentation vessel and seal with an airlock.
- 10.
Allow the mead to ferment in a cool, dark place for about 4 to 6 weeks, or until fermentation has ceased.
- 11.
Once fermentation is complete, siphon the mead into bottles, leaving sediment behind.
- 12.
Age the bottles for at least another month before enjoying.
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