Cardamom Spiced Mead

DSC_0154Thanks Michelle for being another accomplice on this endeavour. Mead is delicious, wholesome and a time honored drink of heath and vitality. I am really looking forward to trying this one. Cardamom is a warm, sharp spice made from the ground up pods of the plant Elettaria cardamomum which is in the same family as ginger. Try it in your coffee; you will not be dissappointed. We also added cinnamon, just because it’s great.

Ingredients: 2L water, 1/2L amber honey, 1 tbsp. ground cardamom, 1 tsp. ground cinnamon, wine yeast.

Instructions: Pour 1 L of water into a pot and bring to a boil. Add honey, stirring until dissolved, and let boil for 10 mins. Add ground spices and stir untill suspended and nearly dissolved and boil for another 5 mins. Allow pot and mead inside to cool to almost room temperature (80-90 degrees F). Siphon into fermenter (in our case, a growler) and add the remaining litre of water. Add wine yeast, and insert airlock.

Mead needs to be in a little bit of a warmer situation than beer in order for the yeast to efficiently ferment the sugars in the honey. Honey is also comparatively devoid of the nutrients that yeast requires for proper health. It is particularly lacking in B12 vitamins and it is recommended that one should add yeast nutrient as a suppliment for the yeast fermenting your mead. I didn’t add any yeat nutrient, and regardless fermentation has begun and seems to be humming along at a regular beat.

Sacred and Herbal Beers estimates that mead made in a 1:3 ration honey to water will take 16-26 days. After which it can be bottled (if you wanted carbonated mead you could add dextrose or a small amount of honey to each bottle) and stored for up to a year, likely longer.


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