Grand River Tea Mead
This medium-sweet mead brings together the natural sweetness of honey and the refreshing notes of tea, creating a delightful beverage that’s perfect for sipping on a warm evening. With a hint of citric acid, this brew balances sweetness with a refreshing zing, making it a perfect companion for gatherings or a tranquil night in.
ingredients
- 4-4 1/2 lb. honey
- 1/4 oz. citric acid
- 1/4 pint strong freshly-made tea (black or herbal)
- 1/4 tsp. yeast nutrient
- 1/4 oz. yeast (preferably wine or mead yeast)
steps
- 1.
Sterilize all equipment, including bottles, fermenter, and any utensils. Use hot water with a sanitizer to ensure cleanliness.
- 2.
In a large pot, bring about 1 gallon of water to a boil.
- 3.
Gradually add the honey to the boiling water, stirring continuously until fully dissolved.
- 4.
Remove the pot from heat, and add the strong brewed tea and citric acid. Stir well.
- 5.
Allow the mixture to cool down to room temperature.
- 6.
Once cooled, transfer the mixture into a sanitized fermenter, adding enough water to reach the 5-gallon mark.
- 7.
Sprinkle the yeast evenly over the surface of the must (the honey-water mixture) and wait 10-15 minutes before stirring gently to incorporate it.
- 8.
Add the yeast nutrient and stir again to ensure even distribution.
- 9.
Seal the fermenter with an airlock and place it in a cool, dark location at approximately 65-75°F (18-24°C).
- 10.
Ferment for 2-4 weeks, or until bubbling ceases and the mead clears.
- 11.
Once fermentation is complete, siphon the mead into sanitized bottles, being careful to leave sediment behind.
- 12.
Age the bottles in a cool, dark space for at least 3-6 months for optimal flavor development before serving.
Releated Recipes
