Yuzu Citrus Mead
Unleash the vibrant flavors of yuzu with this artisanal Yuzu Citrus Mead. Crafted from raw honey and infused with zesty yuzu, this mead balances floral sweetness and tangy citrus, creating a refreshing beverage perfect for any occasion. Ideal for sipping or pairing with light dishes, this unique mead is sure to impress family and friends.
ingredients
- 3 lbs raw honey (orange blossom or light wildflower)
- 2-3 whole yuzu fruits (or 3 Tbsp yuzu juice)
- 1 gallon spring water
- 1 packet (5 g) Lalvin D-47 yeast
- 1 tsp yeast nutrient
- 1/2 tsp pectic enzyme
steps
- 1.
Sanitize all equipment thoroughly to ensure a clean brewing process.
- 2.
Heat 1/2 gallon of spring water to 110°F in a large pot.
- 3.
Remove from heat and stir in the honey until it is fully dissolved.
- 4.
Zest the yuzu, avoiding the bitter pith, and juice the fruit; strain to remove seeds and pulp.
- 5.
Add the yuzu zest and juice to the honey-water mixture.
- 6.
Pour the mixture into a sanitized carboy and top up with remaining water, leaving headspace.
- 7.
Stir in yeast nutrient and pectic enzyme, then mix gently.
- 8.
Measure and record the original gravity using a hydrometer.
- 9.
Rehydrate the yeast as per instructions and pitch it into the mix.
- 10.
Seal the carboy with an airlock and store it in a dark, room-temperature location.
- 11.
After 2-3 weeks, when fermentation slows, rack the mead into a clean carboy, leaving sediment behind.
- 12.
Age for 2-3 months, with additional racking if necessary, until it clears.
- 13.
Bottle the mead, adding priming sugar if you desire a sparkling finish.
- 14.
Age bottled mead for at least 2 months for best flavor, with longer aging enhancing taste.
