Mead is making a big comeback around the world. Enthusiasts today are coming up with their own versions of the ancient brew. Before we were gifted with beer from the British isles our ancestors figured out how to make a damn tasty brew with rainwater in a beehive.
“Mead is an alcoholic beverage created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. The alcoholic content of mead may range from about 8% ABV to more than 20%.”
This recipe will make you 5.5 gallons of glorious yule mead just in time for the holidays.
- 18 lbs honey
- 4 large Oranges
- 1 lb. Dates, Figs, Raisins
- 9 oz. Chopped candied ginger.
- 5- Vanilla beans cut and scrapped
- 0.5 oz. Crushed juniper berries
- 1 tsp. Nutmeg
- 1 Tbsp. Cinnamon
- 1 tsp. Allspice
- 1 tsp. Cardamon
- 5 grams Fermaid
You will need 15 grams of Lalvin K1V-1116 wine yeast to rehydrate in warm water. Add K yeast nutrient to the brew before the fermentation. Add 5 more grams when gravity is below 1.093. For great results, you can substitute 1 gallon of water of the 5 gallons of water with apple cider. Feel free to add other various fruit juices to it.
Mix all this all up in a fermentation bucket, pitch yeast, and ferment around 65 to 70 degrees °F. Rack after 2 weeks in the primary glass carboy, let clear, age. and bottle when ready.