Candy Cap Acerglyn
Discover an enchanting blend of flavors with this Mushroom-infused Maple Mead. Utilizing the sweet, earthy notes of candy cap mushrooms, combined with rich maple syrup, this unique mead offers a luscious aromatic experience. Perfect for sipping on cool evenings or serving at gatherings, this mead invites you to explore its complex flavor layers through every sip.
ingredients
- 1 lb candy cap mushrooms, dried
- 2 gallons filtered water
- 3 lbs honey (wildflower or clover)
- 1 cup pure maple syrup
- 1 packet mead yeast (e.g., Lalvin D-47)
- 1 tsp yeast nutrient
- 1 cinnamon stick (optional)
- Organic raisins (for carbonation, optional)
steps
- 1.
Begin by rehydrating the dried candy cap mushrooms: soak them in warm water for about 30 minutes. Strain and reserve the liquid.
- 2.
In a large pot, combine the 2 gallons of filtered water and 3 lbs of honey; heat gently until dissolved, stirring steadily. Remove from heat.
- 3.
Add the reserved mushroom soaking liquid and maple syrup, stirring well to combine evenly.
- 4.
Allow the mixture to cool to room temperature before adding the yeast and yeast nutrient. Sprinkle the yeast on top and give it a gentle stir.
- 5.
Transfer the mixture into a sanitized fermentation vessel, leaving some space at the top for foaming.
- 6.
Seal with an airlock and ferment in a cool, dark place for about 2-4 weeks, or until bubbling ceases.
- 7.
Optional: For carbonation, add a few organic raisins into each bottle before bottling after fermentation.
- 8.
Siphon the mead into sanitized bottles, cap them, and store them in a cool, dark place for at least 2 months before enjoying.
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