Rhubarb Mead
Experience the unique flavors of Rhubarb Mead, a refreshing honey wine that blends tart rhubarb with the natural sweetness of honey. This homemade libation results in a beautifully balanced drink, perfect for sipping on warm summer evenings. Unleash your inner mead maker as you enjoy the delightful aromas and vibrant taste of this classic fermented beverage, infused with a hint of citrus.
ingredients
- 18 cups chopped rhubarb
- 12 cups clover honey (e.g., Dutch Gold Clover Honey)
- 48 cups water
- 1 package Lalvin EC-1118 yeast
- Juice of 1 lemon (plus the lemon half)
- 1 lemon tea bag
steps
- 1.
Begin by activating the Lalvin EC-1118 yeast as per package instructions; set aside.
- 2.
In a large pot, combine 12 cups of clover honey and 48 cups of water. Heat gently, stirring until the honey is fully dissolved.
- 3.
Squeeze the juice from the lemon into the honey-water mixture, ensuring to discard the seeds but keep the lemon half for later use.
- 4.
Stir the chopped rhubarb into the mixture, allowing it to intermingle with the honey and water.
- 5.
For added depth, steep the lemon tea bag in the mixture for a few minutes before removing it.
- 6.
Allow the mixture to cool to room temperature, then gently combine it with the activated yeast.
- 7.
Using a funnel, carefully transfer the entire mixture into a sterilized carboy.
- 8.
Seal the carboy with an airlock or a loosely fitted lid, and place it in a dark, warm area for 4 to 6 weeks for fermentation.
- 9.
Once fermentation is complete, rack the mead to separate the liquid from the solids using a siphon or tubing, repeating as necessary for clarity.
- 10.
Bottle the clear mead into sterilized wine bottles, sealing with corks or caps.
- 11.
Age the bottled mead for at least two months before sampling to enhance the flavor.
