Dry Mead #2
Description
This dry mead recipe transforms simple acacia blossom honey into a sophisticated, wine-like beverage with a clean finish. The addition of malic and tartaric acid balances the natural sweetness, creating a crisp profile reminiscent of a light white wine. Ideal for patient homebrewers, this recipe requires patience during fermentation but rewards you with a smooth, complex drink. Perfect for pairing with light appetizers or sipping on its own, it offers a refined alternative to traditional sweet meads. The floral hints from the acacia honey shine through, making it an elegant choice for special occasions or quiet evenings.Ingredients
Directions
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Bring 1 gallon of water to a gentle boil, then reduce heat and stir in the acacia blossom honey until fully dissolved.
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Remove the mixture from heat and allow it to cool to room temperature (around 70&# 194;°F or 21ðC).
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Once cooled, add the malic acid, tartaric acid, tannin, and yeast nutrients to the honey water. Stir gently to ensure everything is incorporated.
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Transfer the mixture into a sanitized fermentation vessel, leaving some headspace.
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Sprinkle the champagne yeast over the surface and seal the vessel with an airlock.
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Store in a cool, dark place for several weeks until fermentation ceases and the liquid clears.
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Rack the mead into a secondary container for clarification, then bottle. For sparkling mead, add priming sugar before bottling.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 862.6kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.8mg1%
- Total Carbohydrate 232.7g78%
- Dietary Fiber 0.0g0%
- Sugars 232.7g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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