- 1 gallon water
- 3.5 pounds light honey
- 1/4 t acid blend
- 1 yeast nutrient
- 1 packet Madeira yeast
- ½ ounce rosemary
- ½ ounce thyme
- ½ ounce bay leaves
- .25 ounce sweet briar
DIRECTIONS
- Dissolve honey in primary fermenter with acid blend, yeast nutrient, and 1 gallon of room temperature water.
- Pitch the yeast, stir and cover with a cloth.
- After 5 days transfer the “must” to your secondary fermenterand attach airlock
- Allow it to ferment for 3 weeks, until fermentation slows.
- Siphon off your lees and allow it to settle for 6 months.
- Rack back into primary fermentation container.
- Place your herbs in a muslin (or nylon) bag, tie it tightly, and submerge into the wine in your primary fermenter. Cover with cloth or air tight cover if possible.
- Taste your mead each day, and remove herbs when the taste is to your liking (2 to 6 weeks)
- Age for 6 more months, racking every 2 months or so, then bottle.