Maple Cranberry Walnut Mead
"Yeast: 2 grams, Lalvin, D-47 GoFerm: 2.50 grams Nutrients: 2.29 grams Fermaid-O (0.57 grams each at 24, 48, 72 hours after pitching yeast. 4th dose to be administered at either the 1/3 sugar break or on 7th day) Mesquite Honey: 1.76 lbs. Cranberries: 1 lb. Maple Syrup: ¾ lbs. Pectinase: Per manufacturer's directions Sodium Metabisuphite and Potassium Sorbate (per manufacturer's direction) Secondary Walnuts: 1 lb. (crushed, unsalted) Let sit at cellar or room temperature for 10 days"
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Indulge in the rich flavors of mesquite honey, cranberries, and walnuts with a hint of maple syrup in this unique mead recipe. Perfect for a cozy night in or a special occasion, this mead is sure to be a crowd-pleaser.
ingredients
- 2 grams Lalvin D-47 Yeast
- 2.50 grams GoFerm
- 2.29 grams Nutrients (0.57 grams Fermaid-O at 24, 48, 72 hours after pitching yeast)
- 1.76 lbs. Mesquite Honey
- 1 lb. Cranberries
- ¾ lbs. Maple Syrup
- Pectinase (per manufacturer's directions)
- Sodium Metabisuphite and Potassium Sorbate (per manufacturer's direction)
- 1 lb. Walnuts (crushed, unsalted)
steps
- 1.
Combine yeast, GoFerm, and nutrients with water according to package instructions.
- 2.
Combine honey, cranberries, maple syrup, and pectinase in a sanitized fermenter.
- 3.
Pitch yeast mixture into fermenter.
- 4.
Ferment according to Lalvin D-47 specifications, adding Fermaid-O as directed.
- 5.
After primary fermentation, rack the mead onto crushed walnuts in a secondary fermenter.
- 6.
Let sit at cellar or room temperature for 10 days.
- 7.
Bottle and enjoy!
Releated Recipes
3/5/2025CellarDog47
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