Apple Mead Recipe

This is a wine/mead that I’ve made in the past and it turns out pretty well.  I can remember making this with my uncle when I was just a kid.  Today a lot of people call it, “Apple Jack”.  I’m not really sure if it’s the same thing, I just call it, “Apple Mead”.  It has a citrus like flavor to it and it is a bit sweet because of the honey.

Yield: 1 Gallon

Ingredients:

3 lbs honey

1 gallon apple cider

1 teastpoon acid blend

1 teaspoon pectic enzyme

1 package champagne yeast

1 teaspoon yeast nutrient

Directions

• In a large pot, boil the honey (1 part honey 2 parts water)
• Let mixture cool down, and transfer it to a 2 gallon plastic container
• Add cider, acid and pectic enzyme.
• Rehydrate yeast and add nutrient to mixture
• Once yeast starts bubbling add to must
• Put on air lock and lid, let it ferment
• After 7 days, rack into another fermenter
• Refill with water if needed.
• Rack after 3 months
• Rack again after 6 months
• Then bottle
• Don’t drink for 1 year

It’s  a pretty simple recipe, but one that is worth making time and time again.  Hope that it serves you well!

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