Pomegranate Peppercorn Mead
Pomegranate Peppercorn Mead
ingredients
- 3 pounds wildflower honey
- 1 gallon spring water
- 1 cup pomegranate juice
- 2 tablespoons crushed pink peppercorns
- 1 cinnamon stick
- Zest of 1 lemon
- 1/2 package champagne yeast
- 1 teaspoon yeast nutrient
steps
- 1.
Sanitize all equipment thoroughly to ensure a clean brewing environment.
- 2.
In a large pot, heat 1/2 gallon of water and stir in honey until fully dissolved.
- 3.
Remove the pot from heat and add pomegranate juice, crushed pink peppercorns, cinnamon stick, and lemon zest.
- 4.
Allow the mixture to cool down to room temperature (around 70-75°F).
- 5.
Use a funnel to transfer the cooled must to the fermentation jug, adding remaining water while leaving 3 inches of headspace.
- 6.
Stir in yeast nutrient and pitch the champagne yeast into the mixture.
- 7.
Seal the fermentation jug with an airlock and stopper to maintain anaerobic conditions.
- 8.
Store the jug in a cool, dark place to ferment for 4-6 weeks.
- 9.
Once fermentation completes, rack the mead into a clean jug, avoiding sediment.
- 10.
Age the mead for a minimum of 3 months; for optimal flavor, consider aging for 6 months to 1 year before bottling.
