Sarsaparilla Banana Mead
Experience the unique combination of wild sarsaparilla and ripe bananas in this exquisite mead. Sweetened naturally with honey, this delightful beverage offers a rich, aromatic profile that balances fruity and earthy flavors. Perfect for sipping on warm evenings or sharing with friends, this mead promises to captivate your palate and become a memorable addition to your collection.
ingredients
- 3 lbs ripe bananas
- 2 oz ground dried sarsaparilla root
- 3 lbs raw honey
- 7-1/2 pts water
- 1/2 oz citric acid
- 1/2 tsp tannin
- 1 crushed Campden tablet
- 1 tsp yeast nutrient
- Mead yeast
steps
- 1.
Peel the bananas and mash them thoroughly in a large bowl.
- 2.
In a separate pot, bring 7-1/2 pints of water to a boil, then remove from heat.
- 3.
Stir in the raw honey until completely dissolved.
- 4.
Add the mashed bananas and ground sarsaparilla root to the honey-water mixture. Mix well.
- 5.
Incorporate the citric acid, tannin, and crushed Campden tablet into the mixture.
- 6.
Allow the mixture to cool to room temperature.
- 7.
Once cool, add the yeast nutrient and sprinkle the mead yeast on top. Stir gently to combine.
- 8.
Transfer the mixture to a sanitized fermentation vessel, ensuring space for bubbling. Seal with an airlock.
- 9.
Ferment the mead in a cool, dark place for approximately 4-6 weeks, checking for bubbling activity.
- 10.
When bubbling slows, siphon the mead into clean bottles, leaving sediment behind. Seal and age for at least 3 months.
Releated Recipes
