Sunchoke Mead
Discover the intriguing taste of Sunchoke Mead, where earthy Jerusalem artichokes meet the floral sweetness of honey and zesty oranges. This enticing beverage captures the essence of autumn, offering a unique twist on traditional mead-making. Perfect for gatherings or quiet evenings, each sip presents a harmonious blend of flavors that celebrate the season.
ingredients
- 4 lbs Jerusalem Artichokes
- 2 oranges, juiced
- ½ tsp pectic enzyme
- 1 packet mead yeast
- Water (to make 5 gallons)
- ½ lb raisins
- 6 cups honey
- ½ tsp yeast nutrient
- 2 campden tablets
steps
- 1.
Clean and peel the Jerusalem artichokes, chopping them into small pieces.
- 2.
In a large pot, bring water to a boil and add the chopped sunchokes. Simmer for about 30 minutes until tender, then mash them.
- 3.
Strain the mixture through a fine mesh or cheesecloth into a fermentation vessel, extracting as much liquid as possible.
- 4.
Add the orange juice, pectic enzyme, and raisins to the strained liquid, stirring well.
- 5.
In a separate cup, dissolve the honey in warm water, then add it to the sunchoke mixture. Add additional water to reach a total volume of 5 gallons.
- 6.
Crush the campden tablets and incorporate them into the mixture. Allow to sit for 24 hours to eliminate wild yeast.
- 7.
After 24 hours, sprinkle the mead yeast and yeast nutrient over the surface and stir gently.
- 8.
Cover the fermentation vessel with an airlock and place it in a dark, temperature-controlled area.
- 9.
Allow it to ferment for 4-6 weeks or until fermentation activity ceases; then siphon into clean bottles.
- 10.
Let the mead age for at least 3 months for optimal flavor before enjoying.
