This recipe is courtesy of Ken Schramm and is this excerpt is featured in his book The Compleat Meadmaker.
Dry mead like this one can be made almost Champagnelike when carbonated in the bottle for a sparkling effervescence. They are wonderful accompaniments to appetizers, fish, and pasta dishes, or can be enjoyed alone. A little oak in the aging process will give a dry mead complexity and boost its mouthfeel.
- 10 lbs. (2.27 kg) high-quality varietal mead
- 4 gal. (15.14 L) water, approximately enough to make 5 gallons
- 2 tsp. (9.9 mL) yeast energizer
- 2 tsp. (9.9 mL) yeast nutrient
- 1 liter starter of Steinberger (or other) yeast
Yield: 5 gallons (18.93 L)
Original Gravity: 1.080 (19.33° P)
Final Gravity: 0.998 (-0.45° P)
Combine the water, honey, yeast nutrient, and yeast energizer in a sanitized fermenter. Optional: sanitize must (i.e. sulfite) to reduce the possibility of contamination.
Add the yeast starter to the mixture when it is 67-70° F (16-21° C). Stir vigorously to oxygenate. Ferment completely, then rack to secondary fermenter, and age until clear.
Add 1 ounce of oak chips for 4-7 days before bottling, if desired. Bottle when ready!
Join for Less Than a Pint
Subscribe for only $4.99/month
Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.