1 quart water
2 cups Unity Farm Meadow Honey (wild asters and japanese knotweed)
1 teaspoon acid blend (citric/malic/tartaric)
1 cup black tea (steeped 3 minutes at 200F)
2 quarts Unity Farm unfiltered Apple Cider (made from 11 types of apples)
1/2 teaspoon pectic enzyme
5 grams Redstar Pasteur Champagne yeast
6.25 grams Go-Ferm yeast nutrient in 125cc’s of 110F water
Heat the water to 160F, add the honey, acid blend and tea. Simmer for 10 minutes and do not boil. Skim any foam from the top. Pour into a 2 gallon sterilized fermenter. When the mixture has cooled to 110F, add the cider and pectic enzyme.
Take a ph or specific gravity measure if you wish. Our 12/29/13 batch had a specific gravity of 1.085 and a ph of 3.56, giving us a potential alcohol level of 11.3%
Add 6.25 grams of yeast nutrient to 125cc’s of 110F water. At 104F add the yeast and wait 15 minutes. Add 100cc’s of the honey/cider/water solution to the yeast solution. Wait 15 minutes. The resulting yeast solution will be frothy with new yeast growth.
Add the yeast solution to the fermenter. Place in a room with a constant temperature in the low 60’s for slower, more flavorful fermentation.
After 1 day, add 5 grams of Fermaid-K
After 1 week, add 5 grams of Fermaid-K
After 2 weeks, rack the solution with a racking cane into a sterilized gallon jug and seal it with an airlock. Leave very little air space in the jug (1/4″). Top up with water if necessary. After 2 months, sterilize the mead with 50 parts per million of potassium metabisulfite, then bottle and age for 6 months before drinking.