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Sack Mead

Tuesday, May 29, 2007

Last in the Series

"If you like your meads sweet, light and true to their heritage, you'll love sack mead. The flavor is full of honey, you can alomost hear the bees buzz!! Because this mead is only flavored with honey, the tannin is an essential part of the recipe. Leave it out, and you may find the end result a bit insipid."

Makes 1 gallon

3 pounds orange blossom honey

1 teaspoon acid blend

1 teaspoon pectic enzyme

1 Campden tablet

1 package Montrachet yeast

1 teaspoon yeast nutrient

1 1/2 cups orange juice at room temperature

1/4 teaspoon grape tannin

In a large enamel or stainless steel pot, boil the hone in water (1 part honey to 2 parts water) for 10 to 20 minutes, skimming off any foam that forms. (the foam will contain water impurities and beeswax residue.)

Let cool, and then transfer the honey mixture to a 2 gallon fermenter. Add the acid, pectic enzyme and enough water to make 1 gallon. Add the campden tablet and let the mixture sit, well covered, for 24 hours.

In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubly, then add to must.

Add the tannin and allow the mixture to ferment. We recommend racking meads after the most vigorous fermentation, siphon the wine into a 1-gallon airlocked fermenter. In about 3 months, rack again. In about six months, rack once again. Rack a final time right before bottling--about a year after fermentation started. Then bottle and cork the finished mead and store in a cool cellar.

Age for at least six months before opening a bottle.

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