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Historical Hydromel
"Water: - 6 gallons (22.7 liters) of water Honey: - 6 quarts (approximately 8.5 kg) of honey Adjuncts: - 1/4 ounce (7 grams) of mace - 1/4 ounce (7 grams) of ginger - 1/2 ounce (14 grams) total of marjoram, thyme, and rose hips (combined) - 1 whole nutmeg Fruit Suppl'mt: - A handful of muscat (muscatel grapes or possibly raisins, depending on interpretation) **Yeast Energizer:** - Add a yeast energizer like Go-Ferm or a blend containing diammonium phosphate (DAP), magnesium sulfate, and B vitamins to support initial yeast growth and prevent sluggish fermentation. **Yeast Nutrient:** - Use a complete yeast nutrient such as Fermaid O or Fermaid K, which supplies essential nitrogen, vitamins, and minerals for healthy fermentation. Yeast:** - *Lalvin D-47*: A popular wine yeast that enhances honey character and produces a smooth, well-rounded mead. - *Alternative*: Lalvin 71B or EC-1118 are also excellent choices, depending on whether you want more fruitiness (71B) or a dry, robust finish (EC-1118)."
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This enchanting honey-based drink weaves together the richness of honey, the warmth of spices, and a hint of muscat sweetness. Perfect as a refreshing beverage or a unique addition to your next gathering, this herbal-infused mead captures the essence of natural flavors, making it an invigorating choice. Fermenting with Lalvin D-47 yeast brings out the honey character, ensuring a smooth finish.
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