Rhubarb Cinnamon Mead
This aromatic Rhubarb Cinnamon Honey Mead elevates tart rhubarb with the natural sweetness of honey and warm cinnamon. A unique fusion, this mead boasts a refreshing balance of flavors, making it an ideal companion for summer picnics or cozy nights. Craft this enchanting beverage to truly celebrate the vibrant notes of rhubarb, enhanced by the rich depth of honey.
ingredients
- 10 to 12 cups rhubarb, sliced thinly
- 1- to 4-inch cinnamon stick
- 4 cups honey
- 2 Campden tablets
- 1 tsp nutrients
- 2 tsp pectic enzyme
- 1 packet mead yeast
- Water (as needed)
steps
- 1.
Begin by cleaning and slicing the rhubarb thinly. Place it in a large fermentation vessel.
- 2.
Add the honey to the rhubarb and mix well, allowing the honey to macerate the fruit for about 1 hour.
- 3.
Crush the Campden tablets and stir them into the mixture. Cover the vessel with a clean cloth and let sit for 24 hours to eliminate any wild yeast or bacteria.
- 4.
After 24 hours, add the cinnamon stick and nutrients to the mixture.
- 5.
Dissolve the pectic enzyme in a small amount of water and then add it to the rhubarb mix. Stir well.
- 6.
Add enough water to the fermentation vessel to reach the desired volume (around 1 gallon).
- 7.
Pitch the mead yeast into the mixture, stirring gently to incorporate.
- 8.
Cover the vessel with an airlock or tightly secured cloth and place it in a warm, dark area to ferment for about 7-10 days.
- 9.
Once fermentation slows, siphon the liquid into a clean carboy while leaving sediment behind.
- 10.
Age the mead for a minimum of 3 months before bottling.
Releated Recipes
