Rhubarb Mead
Experience the exquisite blend of wildflower honey and tart rhubarb with this unique mead recipe. The rich flavors balance beautifully, creating a refreshing and slightly tangy beverage. Perfect for summer gatherings or as a unique homemade gift, this rhubarb honey mead is sure to impress with its vibrant color and subtle sweetness. Brew a batch to enjoy a taste of nature’s bounty!
ingredients
- 3 lbs wildflower honey
- 1 gallon water
- 1 tsp yeast nutrient
- 7 cups chopped fresh or frozen rhubarb
- Sweet mead yeast
steps
- 1.
In a large pot, combine the wildflower honey and water, then heat gently until the honey is fully dissolved.
- 2.
Add the chopped rhubarb to the honey-water mix and bring to a gentle boil.
- 3.
Reduce heat and simmer for about 15 minutes, allowing the rhubarb to impart its flavor.
- 4.
Remove from heat, and let it cool until it reaches room temperature.
- 5.
Once cooled, strain the mixture to remove the solids, retaining the liquid.
- 6.
Add the yeast nutrient to the strained liquid and stir gently.
- 7.
Sprinkle the sweet mead yeast on top and allow to rehydrate for 10 minutes, then stir to combine.
- 8.
Transfer the mixture to a sanitized fermentation vessel, leaving some headspace for bubbling.
- 9.
Seal the vessel with an airlock and place it in a cool, dark area for fermentation, typically 4-6 weeks.
- 10.
After fermentation, siphon the mead into bottles, taking care to leave sediment behind, and allow it to age at least another month before tasting.
