Nutty Acorn Mead
Experience the rich, earthy flavors of Nutty Acorn Mead, crafted with fresh acorn meats and wildflower honey. This unique mead is enhanced with LALVIN R2™ or Vintner's Harvest CY17 for a distinctive fermentation profile. Let this brew mature for robust and complex flavors that are perfect for sipping or sharing.
ingredients
- 1 cup chopped acorn meats
- 2 1/2 lbs. wildflower honey
- 1 1/2 tsp. acid blend
- 1/2 tsp. pectic enzyme
- Water to 1 gal.
- 1 tsp. yeast nutrient
- LALVIN R2™ or Vintner's Harvest CY17 yeast
steps
- 1.
Finely chop the acorn meats, adding water as necessary to ease the chopping process.
- 2.
In a large pot, boil one quart of water and add the chopped acorns. Cover and simmer for 30 minutes.
- 3.
In a fermentation vessel, mix half of the honey with the simmered acorn-water, stirring until fully dissolved.
- 4.
Add additional water to achieve a total volume of one gallon once cooled to room temperature.
- 5.
Incorporate the acid blend, pectic enzyme, and yeast nutrient; cover and let sit for 12 hours.
- 6.
After resting, add the activated LALVIN R2™ or Vintner's Harvest CY17 yeast, cover again, and ferment for 5 to 7 days.
- 7.
Stir in the remaining honey until fully dissolved, then transfer to a secondary fermenter with an airlock.
- 8.
Ferment for an additional 30 days, racking every 60 days for six months, and topping up as necessary.
- 9.
Once fermentation is complete, stabilize and sweeten to taste before bottling.
- 10.
Allow the mead to mature for at least six months before tasting to achieve optimal flavor development.
Releated Recipes
