Nature's Nectar Sourwood Mead
Experience the enchanting flavors of Sourwood Honey in this handcrafted mead recipe. With notes of floral sweetness and a hint of spice, this mead offers a unique and aromatic profile, perfect for sipping or pairing with a variety of dishes. Let the natural richness of sourwood honey transform your mead-making journey into a truly delightful experience. Perfect for gatherings or special occasions!
ingredients
- 3 lbs Sourwood honey
- 1 gallon filtered water
- 1 packet mead yeast (preferably a champagne yeast)
- 1 teaspoon yeast nutrient
- 1 teaspoon acid blend (optional, for a balanced flavor)
- 1 cinnamon stick (for added warmth)
- 1 cup dried fruit (like raisins or apricots, optional)
- Campden tablets (if using fruit, to prevent wild yeast)
steps
- 1.
Sanitize all equipment using a solution of water and Star San or similar.
- 2.
In a large pot, gently heat 1 gallon of filtered water, being careful not to boil.
- 3.
Remove from heat and stir in the sourwood honey until fully dissolved.
- 4.
Let the mixture cool to room temperature.
- 5.
Once cooled, transfer the honey-water mix to a sanitized fermentation vessel.
- 6.
Add the packet of yeast, yeast nutrient, and acid blend if desired.
- 7.
If using dried fruit, crush Campden tablets and mix into the fermentation vessel to prevent wild yeast, allowing to sit for 24 hours before adding fruit.
- 8.
Add the cinnamon stick for complexity, then seal the vessel with an airlock.
- 9.
Allow the mead to ferment in a dark, cool space for 4-6 weeks, checking periodically.
- 10.
Once fermentation is complete, siphon the mead into bottles, leaving the sediment behind.
- 11.
Let the bottled mead age for at least 3 months for optimal flavor development.
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