Just opened up batch #2 of mead, this one made from nothing but pure clover honey - as is, it's much like a dry white wine, not as dry as Chardonnay, but close. Back sweetened with a teaspoon or two of cane sugar to a pint, it's like a dry Riesling. It turned out as clear as a mountain stream, light and refreshing but packing a punch at close to 10% alcohol by volume.
I have got to make more of this magical stuff.
Easy to make, too -
Dissolve 2 lbs of pure clover honey in enough purified water to make 1 gallon of mixture. Boiling and/or pasteurization is not necessary, heat only enough to fully dissolve the honey. Pour into a sanitized 1 gallon jug, cool to room temperature (60-70F), and pitch 1 packet of rehydrated Lalvin D-47 ale yeast. Put an airlock on the jug and ferment at room temperature for about two weeks (there should be no visible signs of fermentation). Rack to a second sanitized jug, top up with sanitized water, install airlock. Let age and clear for at least two months, racking to a sanitized jug and topping up with sanitized water every four weeks or so.
This batch was perfectly clear after the second racking, so I didn't bother after that. I aged this batch about three months.
I would recommend using more than 2lbs/gallon to give it some body - though it will take longer to finish and may require yeast nutrient. My next batch is going to use about 3.5lbs/gallon.
I have got to make more of this magical stuff.
Easy to make, too -
Dissolve 2 lbs of pure clover honey in enough purified water to make 1 gallon of mixture. Boiling and/or pasteurization is not necessary, heat only enough to fully dissolve the honey. Pour into a sanitized 1 gallon jug, cool to room temperature (60-70F), and pitch 1 packet of rehydrated Lalvin D-47 ale yeast. Put an airlock on the jug and ferment at room temperature for about two weeks (there should be no visible signs of fermentation). Rack to a second sanitized jug, top up with sanitized water, install airlock. Let age and clear for at least two months, racking to a sanitized jug and topping up with sanitized water every four weeks or so.
This batch was perfectly clear after the second racking, so I didn't bother after that. I aged this batch about three months.
I would recommend using more than 2lbs/gallon to give it some body - though it will take longer to finish and may require yeast nutrient. My next batch is going to use about 3.5lbs/gallon.
