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
3 lbs honey
1 gallon apple cider
1 teastpoon acid blend
1 teaspoon pectic enzyme
1 package champagne yeast
1 teaspoon yeast nutrient
- 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!