https://americanaronia.org/wp-content/uploads/2020/02/American_Aronia_Berry_logo.png 0 0 jasonhinze https://americanaronia.org/wp-content/uploads/2020/02/American_Aronia_Berry_logo.png jasonhinze2018-04-04 18:28:452021-01-12 12:20:22Aronia Dry Mead
Aronia Dry Mead
- 2.5 pounds honey
- 1 tsp (5g) pepctic enzyme
- 1 tablet Campden (optional)
- 1 pkg (5-7 g) Montrachet yeast
- 1 tsp (5g) yeast nutrient
- 1 cup Aronia concentrate 25 brix
- 2 cup Fresh Aronia berries (or any desired berries) tied into a sack
- In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) and 1 cup Aronia concentrate and sack of berries for 10-20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.)
- Remove sack of berries. Let cool. Add the Campden tablet, if desired, and let the mixture sit, well covered for 24 hours.
- In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and 1 cup water. Cover and shake vigorously, let stand 1-3 hours, until bubbly; then add to the must.
- Let the mixture ferment for 5-10 days. It is recommended to rack meads after the most vigorous fermentation; siphon the wine into a 1-gallon sterilized airlocked fermentation vessel. In 3 months, rack into another sterilized airlocked container. After about 6 months, rack into aother sterilized airlocked container.
- Rack again right before bottling - about a year after fermentation started.
- Then bottle and cork the finished mead, and store it in a cool cellar.
- Age for at least six months before opening a bottle.
All utensils should be sterilized before starting this recipe. Additionally, siphon and racking activities should involve sterilized equipment.
Tried this recipe?Let us know how it was!