Acorn Mead Recipe D.I.Y.

Hey Guys and Gals! Roasted acorns give mead a nutty, oaky character, like it spent time in a barrel. Makes one gallon.

Ingredients

Step 1

• 1 cup shelled acorns
• 3 lb honey
• 1 gallon water

Step 2

• 1 tsp yeast nutrient
• 1 packet Lalvin 71B-1122 yeast

Directions

1. Leach the acorns first. Raw acorns are full of bitter tannin. Chop them and soak in several changes of hot water until the water runs clear and a piece no longer tastes bitter.
2. Dry the acorns and roast at 350 degrees for 20 to 30 minutes, until brown and fragrant. Let cool.
3. Warm some of the water and dissolve the honey in it. Pour into the carboy with the rest of the water and the acorns.
4. Stir the yeast into a cup of water, let stand 15 minutes until bubbling, and add it with the nutrient.
5. Bubbling should start in 24 to 48 hours. Leave a third of the carboy empty for foam.
6. After 2 weeks, rack off the acorns to a secondary carboy.
7. Ferment 1 to 2 months or more, then bottle and age.

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