Oregano Herbal Mead
Elevate your mead-making with this herbal oregano-infused recipe, utilizing D-47 yeast for a robust fermentation profile. The harmonious blend of honey and fresh oregano results in a complex yet refreshing beverage, ideal for gatherings or quiet nights in. Experience the aromatic essence and unique character that D-47 yeast brings to this delightful drink.
ingredients
- 4 to 6 cups of lightly packed fresh oregano
- Water (filtered or non-chlorinated)
- 3 lbs cane sugar or 3 ½ lbs honey
- 1 tsp yeast nutrient
- 1 packet of Lalvin ICV D-47 yeast
steps
- 1.
**Prepare the Must**: Heat about half of the water in a large pot (do not boil).
- 2.
**Dissolve Sweetener**: Stir in the cane sugar or honey until fully dissolved in the warm water.
- 3.
**Add Oregano**: Incorporate the fresh oregano and allow it to steep for 10–15 minutes for optimal flavor extraction.
- 4.
**Cool and Strain**: Turn off the heat, let the mixture cool, then strain out the oregano into a sanitized fermentation vessel, ensuring there’s headspace.
- 5.
**Add Nutrients and Yeast**: Mix in the yeast nutrient, then rehydrate and pitch the D-47 yeast according to package instructions.
- 6.
**Fermentation**: Seal the vessel with an airlock and place it in a cool, dark location. Ferment for 2–4 weeks, checking periodically for activity.
- 7.
**Bottling**: Once fermentation is complete, siphon the mead into sanitized bottles, leaving behind sediment.
- 8.
**Aging**: Age your bottled mead for at least 1–3 months to develop the flavors further.
