steps

1. 1.

   In a large stainless steel pot, gently heat filtered water to 160°F, ensuring it does not reach a boil to preserve the delicate flavors.

2. 2.

   Stir in raw honey and pure maple syrup until completely dissolved, creating a richly sweet must.

3. 3.

   Allow the mixture to cool to room temperature, then transfer it into a sanitized fermentation vessel.

4. 4.

   Rehydrate the champagne yeast in a small amount of lukewarm water for 10 minutes prior to adding it to the must. Stir gently to incorporate.

5. 5.

   Add the yeast nutrient to the mixture, enhancing fermentation vitality and flavor complexity.

6. 6.

   Seal the vessel with an airlock or cover with a sanitized cloth, securing with a rubber band.

7. 7.

   Ferment in a dark, temperate environment (around 65°F - 75°F) for 4-6 weeks until bubbling ceases and sediment settles.

8. 8.

   After fermentation, carefully rack the mead into a secondary vessel, leaving sediment behind.

9. 9.

   Age the mead for 2-3 months in a cool, dark space to allow flavors to evolve and mature harmoniously.

10. 10.

    Finally, bottle the mead in sanitized bottles, corking them tightly, and store in a cool, dark place for an additional 3-6 months.

11. 11.

    When ready to enjoy, chill and serve the Maple Essence Mead in small glasses, relishing its deep, layered notes.