Sourwood Honey Varietal Mead
Experience the essence of spring with this Sourwood Honey varietal mead. Made with rich, floral honey and balanced with just the right amount of acidity, this mead boasts a complex flavor profile. Fermented to perfection, it offers notes of wildflowers and a hint of oak, making it a perfect companion for warm evenings or festive gatherings. Enjoy a sip of nature's sweetness!
ingredients
- 2 quarts water
- 1.5 pounds sourwood honey
- 1 packet mead yeast (such as Lalvin EC-1118)
- 1 teaspoon yeast nutrient
- 1 teaspoon acid blend (optional, for balance)
- 1 cinnamon stick (optional, for flavor)
- 1 orange peel (zest only, optional)
steps
- 1.
In a large pot, bring the water to a boil.
- 2.
Remove the pot from heat and stir in the sourwood honey until fully dissolved.
- 3.
Allow the mixture to cool to room temperature, ensuring it’s not above 85°F.
- 4.
Once cooled, pour the honey-water mixture into a sanitized fermentation vessel.
- 5.
Sprinkle the yeast over the top and add the yeast nutrient.
- 6.
If using, add the acid blend, cinnamon stick, and orange peel.
- 7.
Stir gently to mix everything together.
- 8.
Seal the fermentation vessel with an airlock and store it in a dark, cool place (around 65-75°F) for fermentation.
- 9.
After about 4-6 weeks, check for fermentation activity; bubbles should be visible in the airlock.
- 10.
When bubbling slows significantly, siphon the mead into another sanitized vessel, leaving sediment behind.
- 11.
Allow the mead to age for 3-6 months for optimal flavor maturation.
- 12.
Bottle the mead, label, and enjoy it chilled or at room temperature!
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