Castalia Acerglyn
Create a unique twist on traditional mead with this acerglyn-style recipe that blends sweet maple syrup and rich honey. The result is a smooth, aromatic beverage showcasing the warm flavors of nature's sweetest gifts. Perfect for sipping on a cool evening or sharing at gatherings, this delightful mead will impress any lover of crafted beverages.
ingredients
- 2 lbs clover honey
- 1 lb pure Green’s Sugar Bush Maple Syrup
- 1 gallon spring water
- 1 tsp acid blend
- 1/2 tsp tannins
- 1/4 tsp potassium sorbate
- 1 pack mead yeast (such as Lalvin D47)
- Optional: cinnamon or spices for flavoring
steps
- 1.
In a large pot, heat 1 quart of the spring water and dissolve the honey and maple syrup until fully combined.
- 2.
Remove from heat and add remaining spring water to cool the mixture.
- 3.
In a sanitized fermentation vessel, pour the cooled mixture and add the acid blend and tannins.
- 4.
Rehydrate the mead yeast following package instructions, then stir into the fermentation vessel.
- 5.
Seal the vessel with an airlock and place it in a dark, temperature-stable area for fermentation, about 4-6 weeks.
- 6.
Once fermentation slows (bubbles decrease), rack the mead into a clean, sanitized carboy to clarify.
- 7.
If desired, add optional spices at this stage for additional flavor.
- 8.
Bottle the mead after another 4-6 weeks of aging, then store in a cool, dark place for at least 3 months before tasting for best results.
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