Sarsaparilla Leaf Mead
This aromatic sarsaparilla leaf mead combines the unique flavors of fresh sarsaparilla leaves with the natural sweetness of honey, creating a refreshing beverage perfect for warm evenings or special gatherings. Fermented to perfection, this mead captures the essence of herbal goodness while offering a delightful alternative to traditional wines. Enjoy this homebrew after a few months of aging for the best flavor!
ingredients
- 1-1/2 lbs chopped sarsaparilla leaves
- 3-1/4 lbs raw honey
- 7-1/2 pts water
- 1/2 oz citric acid
- 1 crushed Campden tablet
- 1 tsp yeast nutrient
- Mead yeast
steps
- 1.
In a large pot, bring 7-1/2 pints of water to a gentle boil.
- 2.
Add the chopped sarsaparilla leaves and let them simmer for about 30 minutes.
- 3.
Strain the mixture through a fine mesh sieve or cheesecloth into a sanitized fermentation vessel, discarding the solid leaves.
- 4.
Stir in the raw honey until fully dissolved in the warm liquid.
- 5.
Add the citric acid and the crushed Campden tablet, then allow the mixture to cool to room temperature.
- 6.
Once cooled, sprinkle in the yeast nutrient and mead yeast, mixing gently without aerating too much.
- 7.
Seal the fermentation vessel with an airlock and leave it in a dark, cool place for about 4-6 weeks, until fermentation is complete.
- 8.
After fermentation, siphon the mead into clean, sterilized bottles, leaving a small amount of space at the top.
- 9.
Seal the bottles with caps or corks and age them in a cool, dark place for at least 3 months before tasting.
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