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Source: Joseph Nathan Hall
Mead Lover's Digest #7, 3 October, 1992
Ingredients (for 2 gallons):
- 2 quarts maple syrup (that hurt$, as Charlie Papazian says)
- 2 to 2-1/2 lbs light honey (I used clover)
- Acid to taste--I think I used a little less than 1 tsp of acid blend for this batch.
- Pasteur champagne yeast
- Bring honey and maple syrup to boil in enough water to liquefy.
- Add acid and a bit of nutrient if desired. (I don't think you need yeast nutrient--the maple syrup seems to have the necessary stuff in it.)
- Skim for a minute or two, enjoying the flavor of the yummy foamy stuff.
- Cool.
- Then add water to make a 1.120 SG must.
- Pitch with working Pasteur Champagne yeast. Prepare for a moderately vigorous fermentation.
- Rack off after primary fermentation, and once again if it isn't clear in a few more weeks. I topped off the gallon jugs with boiled water after the first racking--that seemed to help settle the yeast.
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Both batches I made this summer (the first with about half this much syrup) fermented out to almost exactly 1.000. They fermented and cleared at 70-72 F in six to eight weeks.
The result (that's what you've been waiting for): a beautiful, crystal-clear brilliant straw-colored liquid, slightly sweet, with a monster alcohol palate and strong bourbon notes. Smoooooth.
Then, for a stellar, absolutely world-class result, take the three month old young mead and prime with a small quantity of fresh yeast (1/4 pack or less) and about 1.25 times (or perhaps a little more) what you consider a normal dose of sugar for beer. Bottle quickly and carefully, and let age for at least six months, turning and shaking gently a few times during the first weeks.
The sparkling honey-maple mead will wow absolutely anyone. Serve it ice cold in your best champagne flutes. I rather like the still mead on the rocks. Is this heresy?