Lavender & Cardamom Mead
This Cardamom Mead recipe offers a delightful blend of sweet honey and aromatic cardamom, enriched with hints of lavender. Its unique flavor profile makes it a perfect choice for any gathering or as a refreshing sip on a warm evening. With just a few ingredients and minimal preparation, you’ll create a beverage that will impress your friends and family in as little as 5-7 days.
ingredients
- 5 cups honey
- 15 tablespoons crushed cardamom seeds
- 5 teaspoons lavender flowers, crushed
- 10 tablespoons white wine yeast
- 5 teaspoons yeast nutrient
- 10 liters warm water
steps
- 1.
In a large mixing bowl, combine the honey and warm water; stir until dissolved.
- 2.
Add the crushed cardamom seeds and lavender flowers to the mixture, stirring gently to incorporate.
- 3.
Sprinkle the white wine yeast and yeast nutrient over the mixture, allowing them to hydrate for a few minutes.
- 4.
Stir carefully to evenly distribute the yeast and nutrients into the must (the mixture of honey and water).
- 5.
Transfer the mixture into a sanitized fermentation vessel, leaving some space at the top for bubbling.
- 6.
Seal the vessel with an airlock to allow gases to escape while preventing contaminants from entering.
- 7.
Place the fermentation vessel in a dark, warm area (approximately 70°F) for about 5-7 days to ferment.
- 8.
After 5-7 days, check for bubbling; if it has subsided, the mead is ready for bottling.
- 9.
Sanitize bottles and carefully siphon the mead into them, leaving some space at the top.
- 10.
Seal the bottles and let the mead age in a cool, dark place for at least a month for best flavor.
