Sweet Potato Mead
Experience the fusion of earthy sweet potatoes and vibrant citrus with this sweet honey-infused wine. The natural sweetness of honey complements the rich flavors of yams, while the addition of zesty oranges and hearty raisins creates a well-rounded, aromatic beverage. Perfect for festive occasions or quiet evenings, this homemade wine will elevate your gatherings.
ingredients
- 12 cups chopped sweet potatoes or yams
- 4 cups honey
- 2 cups light raisins
- 1 tsp yeast nutrients
- 2 oranges, juiced and zested
- ½ tsp pectic enzyme
- 1 Campden tablet
- Water (to top off)
- 1 packet wine yeast
steps
- 1.
Begin by washing the sweet potatoes or yams, then peel and chop them into small pieces.
- 2.
In a large pot, combine the chopped sweet potatoes with enough water to cover them.
- 3.
Bring to a boil and simmer for about 30 minutes until soft.
- 4.
Strain the mixture through a fine sieve, collecting the liquid and discarding solids.
- 5.
Add the honey to the hot liquid, stirring until dissolved.
- 6.
Once cool, transfer the sweet potato liquid into a fermentation vessel.
- 7.
Add the raisins, yeast nutrients, orange juice, orange zest, pectic enzyme, and crushed Campden tablet.
- 8.
Top off with additional water to reach the desired volume (about 1 gallon).
- 9.
Sprinkle the wine yeast on top and seal the fermentation vessel with an airlock.
- 10.
Allow the mixture to ferment in a cool, dark place for 4-6 weeks, or until fermentation activity ceases.
- 11.
Once fermentation is complete, siphon the wine into clean bottles, leaving sediment behind.
- 12.
Seal the bottles and let age for at least 3 months before enjoying.
