Hoppy Clover Mead
Experience a unique blend of floral sweetness and hoppy bitterness with this vibrant hoppy mead recipe. Crafted with rich clover honey and aromatic hops, this mead promises a refreshing yet complex flavor profile. Perfect for warm evenings or celebrations, this small batch is easy to create, allowing you to embark on a delightful brewing adventure at home.
ingredients
- 2 kg (4.4 lbs) Clover Honey
- 1 gallon (5 litres) filtered or spring water
- 20 g of hops (your choice)
- 10 g of hops (optional for dry hopping)
- 1 sachet of Harris Mead Yeast (or Lalvin D-47/K1V-1116)
- 1 dose Pure Brew or 1 teaspoon of yeast nutrient
- 1 tea/spice bag for hops
- 1/4 teaspoon of Potassium Sorbate
- 1 sachet of Winefine finings
- 1 Camden Tablet
steps
- 1.
Begin by sanitizing your brewing equipment and tea/spice bag to prevent any unwanted contaminants.
- 2.
In a large pot, combine the water and clover honey, then heat gently until the honey dissolves completely, stirring occasionally.
- 3.
Remove the mixture from heat and allow it to cool to room temperature.
- 4.
Place the hops in the tea/spice bag and add to the cooled honey-water mixture, allowing to steep for 15-30 minutes based on desired hop intensity.
- 5.
Remove the hops and pour the mixture into a sanitized fermenter.
- 6.
Rehydrate the yeast and add it along with the yeast nutrient to the fermenter; seal with an airlock.
- 7.
Allow the mead to ferment at room temperature for 2-4 weeks, until fermentation activity has ceased.
- 8.
After fermentation, add the potassium sorbate and Winefine finings, stirring gently to combine.
- 9.
Bottle the mead, optionally adding the dry hopping hops for more aroma, and let it age for at least another month before tasting.
