05-10-2013, 01:33 PM
Liked 1 Times on 1 Posts
- 9 Cups Honey (6.75 lbs)
- 4 Tsp Rooibos Tea
- 2 Cinnamon Sticks
- 1 tsp Ground Ginger
- 6 Cloves
- 6 Cardamon Seeds
- 1 oz Cascade Pellet Hops (AA: 6.8%)
- 1/2 tsp vanilla extract
- 2 tsp Yeast Nutrient
- 2.5 g Wine Yeast (Red Star Cote des Blancs)
More Notes & Recipe Information
- In a medium brew pot (4 gallon) bring 2 gallons of water to a simmer.
- Slowly add the honey while stirring continuously so the honey dissolves without burning on the bottom of the pot.
- Bring the must back to a simmer while letting all the honey dissolve. Add the hop pellets, Cardamon Seeds, Cloves, and Cinnamon Sticks contained in a muslin bag.
- Simmer for 20 minutes while preparing the tea and continually skim any white foamy scum that forms on the surface.
- To prepare the tea, bring 16 oz of water to a boil, and remove from heat. Add the Rooibos and let steep for 3 minutes.
- Strain the tea and add to the brew pot along with the Vanilla and Yeast Nutrient.
- Submerge the brew pot in an ice bath, or cool through a worth chiller to bring the must to around 70 degrees.
- Add the must to a 3 gallon carboy, aerate, and pitch the yeast. Make sure you re-hydrate dry yeast before pitching.
- Seal carboy with bung and airlock and store in a dark place at a temperature of about 70 degrees.
- After 3 weeks, with a siphon, re-rack the mead into two sanitized 1 gallon jugs.
- After 2 weeks, re-rack, then let age for 6 months.
- Serve chilled, and enjoy!
This one came out great for me and it got a good tasting score at the 2013 Mazer Cup (although I wasn't able to pull out a medal with it). The rooibos tea makes the color of the mead a brilliant red and the flavor was well balanced. I will definitely be working on refining this recipe - so let me know if you have any suggestions!
Mead News, Recipes, & Reviews