African Bush Mead
(Preparation time: 6 months)
My first attempt at making mead and I had to experiment. With 2 months of "brewing" and 6 months of aging, this came out as a slightly smoky yet semi-sweet, well-rounded, dry mead at 13.5% ABV.2 h 32
- 1/2 cup loose Bonfire® tea (see Adagio's herbal section)
- 3 lbs. wildflower honey (by weight)
- 1 Gal. of purified or spring water
- 1 gram (1/3 tsp) champagne yeast (of your choice) - I used SafCider.
Mix honey and water in a 1.5 - 2 gal. pot while gradually heating to No More Than 180F. Add Bonfire® tea and remove from heat. Allow tea to steep until honey wash is about body warmth (100ish F). Pour through a strainer, into your fermentation vessel (or intermediate vessel before fermentation). Pitch (add) your yeast and allow to sit with the lid slightly ajar or with an airlock, in a dark place between 50F and 75F for roughly 1 to 2 months (or until clear).
Once clear, siphon or pour your clear wine into a clean secondary vessel or bottle(s). Allow to sit/age for at least 6 months.