Sack mead is a very sweet and strong version of mead, characterized by a higher honey content. It's often enjoyed as a dessert wine due to its rich and luscious flavors.
Recipe
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Ingredients:
- 4-5 lbs of honey
- 1 gallon of water
- 1 packet of wine yeast (Lalvin EC-1118 or similar)
- Yeast nutrient (optional)
Steps
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Sanitize Equipment: Clean all equipment thoroughly to prevent contamination.
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Mix Honey and Water: In a sanitized fermenter, mix the honey with warm water until fully dissolved.
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Add Yeast Nutrient: If using, add yeast nutrient according to the package instructions.
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Pitch Yeast: Rehydrate the yeast in warm water for 15 minutes and then add it to the fermenter.
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Fermentation: Seal the fermenter with an airlock and store it in a dark, cool place (65-75°F) for about 4-6 weeks, or until fermentation slows down.
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Rack the Sack Mead: Siphon the sack mead into a clean secondary fermenter, leaving the sediment behind.
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Aging: Let the sack mead age for at least 6-12 months to develop its flavors.
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Bottling: Sanitize bottles and siphon the sack mead into them. Seal and store in a cool, dark place.
Additional Information
Sack mead has a rich history and was a favorite among royalty and nobility in medieval Europe. Its high sugar content and strong flavor make it a luxurious treat.
