I am by no means an experienced mead maker and have only made 3 batches so far. This was my first mead and after lots of reading and research I made up this recipe. I would suggest getting a copy of the Complete Meadmaker by Ken Schramm to add to your collection of valuable wine, mead making resources.
Valley Brew’s Tupelo Vanilla Mead<?
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18 lbs <?
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LACE>Tupelo</ST1
LACE></ST1:CITY> Honey (not heated)<O
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2 tsp Yeast Nutrient<O
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2 tsp Yeast Energizer<O
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6 oz chopped raisins<O></O>
10oz chopped dates<O></O></TD></TR>
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10 grams Lalvin D-47 yeast<O
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18Sweet Bourbon Vanilla Beans from <ST1:COUNTRY-REGIoN><ST1
LACE>Uganda</ST1
LACE></ST1:COUNTRY-REGIoN>
<ST1:COUNTRY-REGIoN><ST1
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Only warm the honey enough to get it out of the jars. I submerged them in hot water for 5-10 mins
Use dried fruit with no added sorbates
Mix honey,water,nutrient,energizer well in 6 gal carboy as primary
Re hydrated and then pitched yeast
Starting Specific Gravity was 1.112 @ 78 degrees (seems high but I wanted it to finish slightly sweet after yeast stopped at roughly 14% abv)
Stirred each day for 3 days and enjoyed the wonderful aromas
Removed airlock and had to put in blowoff tube since fermentation took off like a rocket and chunks of fruit was plugging it up!
Racked to secondary 5 gal carboy after 28 days and added vanilla beans that were sliced down the middle. Tasted and it is very harsh!
Racked again after 4 months and it is quite clear at this point. Added scraped seeds from another dozen vanilla beans to try and bringout thevanilla aroma and flavor. Specific gravity reading is 1.005 and taste has improved and is quite good. Amazing floral aromas from Tupelo Honey and clings to glass even after it is empty!
Plan to bottle soon and place away in cellar for aging at least one year.
From my research meads can not be rushed and need plenty of aging to become a great drink.
Edited by: masta