Hey Guys and Gals! A herb mead with fresh basil. The basil goes in late so it stays bright. Makes one gallon.
Ingredients
3 pounds honey
1 cup fresh basil leaves, loosely packed
1 lemon, juice only
1 gallon water
1 teaspoon yeast nutrient
1 packet wine yeast (Lalvin D47 works well)
Directions
1. Warm half the water, without boiling, and stir in the honey until dissolved. Add the lemon juice.
2. Pour into your sanitized primary and top up to one gallon with cool water.
3. Stir the yeast into half a cup of warm water and let it stand 15 minutes until bubbling. Once the must is below 80F, add the yeast and nutrient. Fit an airlock.
4. After about 2 weeks, when the bubbling has slowed, rack to a secondary carboy.
5. Rinse and bruise the basil and add it to the secondary. Taste after 3 days. Leave it up to a week, then rack off the leaves.
6. Let it clear for 1 to 2 months. Bottle with a siphon and age at least 3 months.