Vanilla Acerglyn
Experience the rich flavors of Madagascar bourbon barrel-aged vanilla blended harmoniously with premium honey and pure maple syrup in this smooth and aromatic mead. Perfect for sipping on a cozy evening or sharing with friends, this unique beverage will elevate any gathering with its warm, sweet undertones and delightful complexity.
ingredients
- 3 quarts of filtered water
- 2 pounds of clover honey
- 1 cup of pure maple syrup
- 1 Madagascar bourbon barrel-aged vanilla bean
- 1 cup of mead yeast (Lalvin D47 or similar)
- 1 teaspoon yeast nutrient
- ½ teaspoon potassium metabisulfite (optional, for sterilization)
steps
- 1.
In a large pot, heat 1 quart of water over medium heat, stirring in the honey until fully dissolved. Be careful not to boil.
- 2.
Remove from heat and add the remaining water, maple syrup, and potassium metabisulfite (if using) to cool the mixture.
- 3.
Split the vanilla bean lengthwise and scrape the seeds into the mixture, then add the entire bean for infusion.
- 4.
Once cooled to room temperature, transfer the liquid to a sanitized fermentation vessel.
- 5.
Sprinkle the yeast and yeast nutrient on top of the liquid. Allow it to sit for 10-15 minutes before gently stirring to mix.
- 6.
Seal the fermentation vessel with an airlock and store in a cool, dark place. Let it ferment for 4-6 weeks, checking periodically.
- 7.
Once fermentation is complete, siphon the mead into clean bottles, avoiding sediment. Optionally, age for a few more weeks to enhance flavors.
- 8.
Chill, serve in elegant glasses, and enjoy the smooth taste of vanilla and maple in every sip.
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