Honey-Maple Mead

Source: Joseph Nathan Hall

Mead Lover's Digest #7, 3 October, 1992

Ingredients (for 2 gallons):



Both batches I made this summer (the first with about half this much syrup) fermented out to almost exactly 1.000. They fermented and cleared at 70-72 F in six to eight weeks.

The result (that's what you've been waiting for): a beautiful, crystal-clear brilliant straw-colored liquid, slightly sweet, with a monster alcohol palate and strong bourbon notes. Smoooooth.

Then, for a stellar, absolutely world-class result, take the three month old young mead and prime with a small quantity of fresh yeast (¼ pack or less) and about 1.25 times (or perhaps a little more) what you consider a normal dose of sugar for beer. Bottle quickly and carefully, and let age for at least six months, turning and shaking gently a few times during the first weeks.

The sparkling honey-maple mead will wow absolutely anyone. Serve it ice cold in your best champagne flutes. I rather like the still mead on the rocks. Is this heresy?

Note from Dave

Not heresy. Tasty!


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