The other day I went for a walk, while on my journey I gathered some 240 inches of sassafras root. I washed the root and pealed it, placing the bark in a large kettle, to which I added 9 quarts of water. Brought the mixture to a boil, and simmered for 20 minutes. Then let steep until cool, strained the extract through a paint strainer and placed in a primary. Added 4 gallons water, 5 quarts of sassafras honey gathered by my bees last year from the same trees I harvested the roots to bring the SG to 1.092. I set the Ta at .45% (sassafras tends to get acidic as it ferments). The bark from the root is a bit tannic so I added no tannin. A dose of K-Met, half the prescribes yeast nutrient, gave it a vigorous stir and let it sit for 24 hours.
Today I pitched the yeast dry on top and did not stir. I am using D-47 and keeping the temp around 64F... We will see tomorrow how it takes off. It smell terrific!
Anyone else ever make sassafras mead or wine? does this sound like a accurate recipe?
Today I pitched the yeast dry on top and did not stir. I am using D-47 and keeping the temp around 64F... We will see tomorrow how it takes off. It smell terrific!
Anyone else ever make sassafras mead or wine? does this sound like a accurate recipe?
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