Maple Coffee Novelty Mead
Experience the rich and complex flavors of Honey Maple Coffee Infused Mead, a unique beverage combining raw wildflower honey, maple syrup, and aromatic spices. The fermentation process transforms this hearty blend into a refreshing drink perfect for gatherings or quiet evenings. The addition of coffee beans and spices creates layers of flavor that will intrigue the palate.
ingredients
- 12 lbs Raw Wildflower Honey
- 1 Cup Maple Syrup
- 4.5 Gallons Water
- 1 oz Wyeast Wine Yeast Nutrient
- 5 packets Lalvin D-47 yeast
- 5 packets Lalvin DV-10 yeast
- 1-2 oz Whole Coffee Beans
- 2 Cinnamon Sticks
- 6-10 Cloves
- 1 Tbsp Vanilla Extract
steps
- 1.
In a large sanitized fermentation vessel, combine the water and raw wildflower honey. Stir thoroughly until honey is fully dissolved.
- 2.
Add the maple syrup to the mixture, continuing to stir until combined.
- 3.
Gently crush the whole coffee beans and add them, along with the cinnamon sticks and cloves, to the mixture for flavor infusion.
- 4.
In a small bowl, dissolve the Wyeast wine yeast nutrient in a little warm water, then add to the mixture.
- 5.
Add both Lalvin D-47 and DV-10 yeast packets to the mixture, ensuring they are evenly distributed.
- 6.
Cover the fermentation vessel with a sanitized lid and airlock, allowing the mixture to ferment in a cool, dark space for 2-4 weeks, depending on your taste preference.
- 7.
After fermentation is complete, remove the spices and beans, then transfer the mead to sanitized bottles.
- 8.
For optimal flavor, let the mead age for an additional 1-3 months before enjoying.
