Lake Rathbun Traditional Mead
Embrace the rich tradition of mead-making with Lake Rathbun's classic recipe. Crafted with pure honey and pristine spring water, this refreshing beverage captures the essence of nature in every sip. The addition of yeast nutrients enhances its floral notes and complex flavor profile, making it a perfect choice for celebrations or quiet evenings. Patience in aging allows the taste to mature beautifully.
ingredients
- 2.5 lbs honey
- 1 gallon spring water
- 1 packet wine yeast (ICV-D47 recommended)
- Yeast nutrients
steps
- 1.
Sanitize all equipment thoroughly to prevent contamination.
- 2.
Pour 0.5 gallon of spring water into a glass carboy.
- 3.
Gradually add honey in thirds, shaking the carboy to fully dissolve it.
- 4.
Incorporate the yeast nutrients, then top with the remaining water to fill the carboy.
- 5.
Shake for about 1 minute to mix thoroughly.
- 6.
Pitch the wine yeast into the mixture and attach the airlock and stopper securely.
- 7.
Ferment at a stable temperature between 65-73°F for a total of 30 days.
- 8.
On days 2 and 5, degas the mixture and add more yeast nutrients.
- 9.
For best results, consider degassing every few days between days 6-20 to enhance clarity.
- 10.
After the 30-day fermentation, use sanitized equipment to bottle your mead.
- 11.
Allow the bottled mead to age for at least 3 months; longer aging enhances flavor complexity.
