The Herbal Haze Mead
"Here's a detailed mead recipe that incorporates the requested ingredients: ## Botanical Bounty Hopped Fruit Mead This complex mead recipe combines the sweetness of honey with botanical elements, hops, fruit, and malt extract for a unique and flavorful brew. ### Ingredients (for 1 gallon/3.8 L): **Base:** - 2.5 lbs (1.13 kg) wildflower honey - 0.5 lbs (227 g) Light Dry Malt Extract (DME) - Water to 1 gallon (3.8 L) **Botanical Ingredients:** - 1 oz (28 g) dried elderflowers - 0.5 oz (14 g) dried chamomile flowers **Hops:** - 0.25 oz (7 g) Cascade hops (for aroma, added at flame-out) **Spices:** - 1 cinnamon stick - 2 whole cloves - 1 star anise **Fruit:** - 1 lb (454 g) fresh or frozen mixed berries (strawberries, blueberries, raspberries) **Additives:** - 1 tsp (5 g) yeast nutrient - 0.25 tsp (1 g) pectic enzyme (if using fruit) - 0.25 tsp (1 g) wine tannin **Yeast:** - 1 packet Lalvin 71B-1122 yeast (suitable for fruit meads) ### Instructions: 1. Sanitize all equipment thoroughly[1]. 2. In a large pot, heat 0.5 gallon (1.9 L) of water to about 160°F (71°C). Remove from heat[2]. 3. Stir in the honey and DME until fully dissolved[2]. 4. Add the elderflowers, chamomile, cinnamon stick, cloves, and star anise to the mixture. 5. Bring the mixture back to 160°F (71°C) and hold for 15 minutes to pasteurize and extract flavors from the botanicals and spices. 6. Remove from heat and add the Cascade hops. Let steep for 15 minutes. 7. Strain out the solids and transfer the liquid (must) to a sanitized fermentation vessel. 8. Add cold water to bring the total volume to 1 gallon (3.8 L)[2]. 9. Once the must has cooled to room temperature (about 70°F/21°C), add the yeast nutrient, pectic enzyme, and wine tannin. Stir gently to dissolve[5]. 10. Pitch the yeast according to package instructions[2]. 11. Seal the fermentation vessel with an airlock and store in a cool, dark place at about 65-70°F (18-21°C)[2]. 12. After 5-7 days of primary fermentation, add the mixed berries to a sanitized mesh bag and place in the fermenter[6]. 13. Allow fermentation to continue for another 2-3 weeks, or until bubbling in the airlock has significantly slowed[2]. 14. Rack the mead into a secondary fermentation vessel, leaving behind the fruit and sediment[6]. 15. Age the mead in the secondary vessel for 2-3 months, or until clear[2]. 16. Bottle the mead and allow it to age for at least 3 months before drinking. The flavor will continue to improve with age[1]. ### Notes: - The DME adds body and complexity to the mead, while the hops provide a subtle bitterness and aroma to balance the sweetness. - The botanical ingredients and spices can be adjusted to taste, but be careful not to overpower the honey flavor. - This recipe should yield a semi-sweet mead with an ABV of approximately 12-14%, depending on the final gravity. - Always ensure proper sanitation throughout the process to avoid contamination[1]. Remember that mead-making is both an art and a science. Feel free to experiment with the ingredients and ratios to create your perfect botanical bounty hopped fruit mead! Citations: [1] https://beerandgardeningjournal.com/old-school-mead-recipe/ [2] https://www.growforagecookferment.com/how-to-make-a-gallon-of-mead/ [3] https://www.myfermentation.com/wine/homemade-mead-zmpz18djzbut/ [4] https://www.homebrewtalk.com/threads/basic-lagered-mead-recipe.588481/ [5] https://austinhomebrew.com/blogs/austin-homebrew-blog/how-to-make-mead [6] https://www.almostoffgrid.com/blogs/almost-off-grid/beginners-guide-to-making-mead"
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Embrace the fusion of floral notes and fruity richness with this Herbal Haze Mead. Crafted with wildflower honey, vibrant mixed berries, and aromatic botanicals, this mead boasts a gentle hop presence that enhances its complexity. Ideal for summer sipping or cozy gatherings, let the captivating flavors transport you to a garden in full bloom.
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11/17/2024CellarDog47
9/17/2024CellarDog47
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