Albert Lea Acerglyn
Experience the harmonious blend of honey and maple in this Acerglyn, a traditional mead enhanced with the depth of maple syrup. This luscious elixir offers a warm, earthy aroma and a rich taste, perfect for sipping on special occasions or cozy nights. Each bottle captures the essence of the forest, evolving over time to reveal complex layers of flavor.
ingredients
- 3 lbs raw honey
- 1 cup pure maple syrup
- 1 packet champagne yeast
- 1 gallon filtered water
- 1 teaspoon yeast nutrient
steps
- 1.
In a large stainless steel pot, gently heat the filtered water to 160°F, avoiding a boil to maintain delicate flavors.
- 2.
Stir in the raw honey and pure maple syrup until fully dissolved, creating a richly sweet must.
- 3.
Allow the mixture to cool to room temperature, then transfer it to a sanitized fermentation vessel.
- 4.
Rehydrate the champagne yeast in a small amount of lukewarm water for 10 minutes, then add it to the must and stir gently to combine.
- 5.
Add the yeast nutrient to the mixture, promoting robust fermentation and enhancing flavor complexity.
- 6.
Seal the vessel with an airlock or cover with a sanitized cloth secured with a rubber band.
- 7.
Ferment in a dark, temperate environment (65°F - 75°F) for 4-6 weeks until bubbling ceases and sediment settles.
- 8.
After fermentation, carefully rack the mead into a secondary vessel, leaving sediment behind.
- 9.
Age the mead for 2-3 months in a cool, dark space, allowing flavors to mature harmoniously.
- 10.
Finally, bottle the mead in sanitized bottles, corking tightly, and store in a cool, dark place for an additional 3-6 months.
- 11.
When ready, chill and serve the Maple Honey Wine in small glasses, savoring its deep, layered notes.
