Hey Guys and Gals! A wildflower mead made from daisy and red clover blossoms, honey, dates, wheat, citrus peel and spices.
Ingredients
Step 1
3 liters or quarts daisy blossoms
3 liters or quarts red clover blossoms
6 liters or quarts boiling water
1.5 kg or 3 1/4 lbs honey
500g or 1 lb chopped dates (raisins or sultanas also work)
500g or 1 lb whole wheat kernels
1 Tbsp each dried orange and lemon peel (or the zest and juice of 2 oranges and 2 lemons)
6 cardamom pods and 6 cloves (or your favorite spices: cinnamon, mint, vanilla, anise, lavender)
Step 2
1 package of yeast, plus yeast nutrient
Directions
1. Pick edible daisies (Ox-Eye Daisy or English Daisy) and red clover. Flowers only, no stems or leaves. Be certain of your plant identification; use a field guide such as Peterson’s Field Guide to Edible Wild Plants.
2. Pour the boiling water over the blossoms and let stand 24 hours. Filter out the blossoms and add the liquid to the carboy with the remaining Step 1 ingredients.
3. Prepare a 1L yeast starter by stirring the yeast into water and letting it stand 15 minutes. Once it is bubbling, add it to the mead with the yeast nutrient.
4. It should start bubbling after 24 to 48 hours. Make sure the primary has about a gallon of water in it, leave the carboy about a third empty for foaming, fit an airlock and let it ferment.
5. After 6 to 7 days, when the frothing has slowed, rack the mead off the fruit into a secondary carboy.
Glass is always preferable when working with strong alcohol. Use organic ingredients to avoid pesticide residues.
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