Lemon Drop Mead
A punchy lemonade-style sparkling mead, great for summer nights!
Servings: 5 gallons
Equipment
- 2 5-gallon carboys
- 1 airlock
- 1 long-handled spoon like a mash-paddle, for stirring honey
- 1 fine zester
- 1 siphon system
- 1 kegging system
Ingredients
- 6 lbs orange blossom honey in primary
- 2 lemon's zest in primary
- 5 grams wine tannin in primary
- 4.25 gallons water in primary
- 1 packet wine yeast in primary
- 10 grams Fermaid-O yeast nutrient in primary, use meadtools.com to calculate alternative nutrients
- Stabilizers, by packet instructions in secondary
- 32 oz lemon juice in secondary, post stabilizing
- 2 lbs honey in secondary, post stabilizing
Instructions
- Blend all primary ingredients in carboy.
- Pitch yeast.
- Affix airlock and allow to ferment.
- After 24 hours, add nutrients.
- Allow to ferment for two weeks.
- Use hydrometer to check for complete fermentation.
- Siphon to secondary.
- Stabilize.
- 24 hours later, add lemon juice and backsweetening honey.
- Allow to clear.
- Transfer to keg and carbonate.
- Serve chilled.