Aronia Dry Mead
- 2.5 # honey
- 1 tsp (5g) pectic enzyme
- 1 Campden tablet (optional)
- 1 pkg (5-7 g) Montrachet yeast
- 1 tsp (5g) yeast nutrient
- 1 c. aronia concentrate (25 brix)
- 2 c. fresh aronia berries (or any berry desired) tied into a sack
- (Yield: 1 gallon or 3.8 Liters) (side note: you can use any mead recipe, but replace the acid called for in the recipe with aronia juice)
- In a lg. enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) and 1 c. aronia concentrate for 10-20 minutes, skimming off any foam that forms.
- (The foam will contain water impurities and beeswax residue.)
- Remove sack of berries. Let cool. Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.
- In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and 1 cup water. Cover and shake vigorously, and let stand 1-3 hours, until bubbly; then add to the must.
- Let the mixture ferment for 5-10 days. It is recommended to rack meads after the most vigorous fermentation; siphon the wine into a 1-gallon airlocked fermentation vessel. In 3 months, rack into another airlocked container. After about 6 months, rack into another airlocked container.
- Rack again right before bottling - about a year after fermentation started.
- Then bottle and cork the finished mead, and store it in a cool cellar.
- Age for at least six months before opening a bottle.
- By member Kim Barham
Copyright 2013 Midwest Aronia Association