Ingredients:
- 2 lbs of fragrant orange blossom honey
- 5 lbs of luscious wildflower honey
- 1 packet of Voss Kveik Yeast for a unique Norwegian touch
- 25 grams of Fermaid O nutrient for optimal fermentation
- 8 to 10 oz of Dandelion flower. Click here to see tips on processing the Dandelion.
Steps:
- Begin by boiling 1 gallon of water and gently infusing it with freshly gathered dandelions. Allow them to steep for a delightful 10 minutes, releasing their floral essence.
- After steeping, add another gallon of water to the mix, creating a fragrant base for your mead.
- Carefully transfer this aromatic concoction into your fermenter, ready for the magic to unfold.
- Add the golden hues of both orange blossom and wildflower honey, along with the essential Fermaid O nutrient, ensuring a healthy fermentation process.
- Adjust the volume to reach the desired 3-gallon mark, setting the stage for a robust brew.
- Ferment warm! 90 degrees F. Use a heating pad or wrap the fermenter with a towel.
- Now, here's where patience meets flavor: Let the dandelion flowers gracefully mingle with the mead for a week, infusing it with their subtle herbal notes.
- When the time is ripe, bottle your creation, sealing in the essence of dandelion and honey.
- Finally, indulge in the ultimate act of anticipation as you allow your mead to age gracefully for a year, developing layers of complexity and character.
With each sip, savor the harmony of nature's bounty and the craftsmanship of your own hands. Cheers to the art of mead-making and the joy of sharing its golden nectar with friends and family.