Island Spice Honey Mead
Experience the essence of the Caribbean in every sip of this aromatic mead, blending the warmth of cinnamon and the zest of ginger with the enticing sweetness of Costa Rican wildflower honey. This spiced beverage is perfect for gatherings, bringing a taste of tropical paradise to your home while evoking memories of sun-soaked beaches and vibrant sunsets.
ingredients
- 1 gallon water
- 3 cups Costa Rican wildflower honey
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 packet mead yeast (such as Lalvin D-47 or similar)
- 1 lemon (zested and juiced)
- 1 orange (zested and juiced)
steps
- 1.
In a large pot, bring 1 gallon of water to a gentle boil.
- 2.
Remove the pot from the heat and stir in the honey until fully dissolved.
- 3.
Add in the ground spices, lemon zest, orange zest, and juices, stirring well to combine.
- 4.
Allow the mixture to cool to room temperature, approximately 70°F (21°C).
- 5.
Once cooled, sprinkle the mead yeast over the surface and let it sit for 15 minutes before stirring gently.
- 6.
Transfer the mixture into a sanitized fermentation vessel, leaving some headspace.
- 7.
Seal the container with an airlock and place it in a dark, cool area (around 65-75°F).
- 8.
Allow the mead to ferment for 4-6 weeks, monitoring the bubbling of the airlock.
- 9.
After fermentation is complete, siphon the mead into sanitized bottles, leaving sediment behind.
- 10.
Cap the bottles and let them age in a cool, dark place for at least 2-3 months to enhance flavor.
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