Pear and Hibiscus Mead
Experience the exquisite fusion of juicy pears and tart hibiscus in this captivating mead. The vibrant color from the dried hibiscus flowers beautifully contrasts with the golden hues of the pear, creating an eye-catching beverage that tantalizes the taste buds. Perfect for gatherings or cozy evenings, this fermented treat will transport you to a sun-soaked orchard blooming with floral notes.
ingredients
- 6 lbs ripe pears, peeled and diced
- 1 cup dried hibiscus flowers
- 2 lbs Wildflower or Clover Honey
- 1 gallon water
- 1 tsp yeast nutrient
- 1 packet Lalvin ICV D-47 champagne yeast
- 1 cinnamon stick (optional)
- 1 lemon, juiced
steps
- 1.
In a large pot, combine water and honey. Heat gently, stirring until the honey fully dissolves.
- 2.
Add the dried hibiscus flowers and lemon juice to the honey-water mixture. Bring to a simmer for about 10 minutes to extract flavors and color, then remove from heat.
- 3.
Let the mixture cool down to room temperature.
- 4.
In a sanitized fermentation vessel, place the diced pears.
- 5.
Strain the hibiscus mixture over the pears, discarding the flowers to ensure smooth fermentation.
- 6.
Sprinkle yeast nutrient and rehydrate the champagne yeast according to package instructions before adding it to the fermentation vessel. Mix gently.
- 7.
If using, add the cinnamon stick for additional flavor profile.
- 8.
Seal the vessel with an airlock and store it in a dark, cool place. Allow it to ferment for 4 to 6 weeks, or until bubbling slows significantly.
- 9.
Once fermentation is complete, siphon the mead into bottles, leaving sediment behind.
- 10.
Age the mead in the bottles for at least 3 months for flavors to mature before enjoying.
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