Wassail Mead

Classification: mead

Source: Mal Card card@apollo.hp.com, Issue #538 11/15/90

Ingredients:

12-1/2 pounds light clover honey
4 teaspoons acid blend
5 teaspoons yeast nutrient
wine yeast

Procedure:

Add honey, acid blend, and yeast nutrient to 2 gallons of water and boil for 1/2 hour. Add this to 1-1/2 gallons of cold water in the primary fermenter. Pitch yeast when the temperature reaches 70-75 degrees. Use a blow off tube if you use a carboy. Allow fermentation to proceed for 3 weeks or more (up to several months). When the mead becomes fairly clear, rack to secondary. Attach air-lock. Leave the mead to sit at least 3 weeks. When yeast settles to bottom and is clear, it is ready to bottle. Adding 3/4 cup of corn sugar at bottling will produce a sparkling mead. Sparkling meads should not be made with an original gravity higher than 1.090.

Specifics:

O.G.: 1.100
F.G.: 1.000