Ingredients for Rhubarb Mead
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How to Make Rhubarb Mead
- Prepare champagne yeast according to package directions. (Ensure the yeast is specifically designed for mead-making.)
- In a large container, dissolve 4 lbs of honey in 1 gallon of lukewarm water until completely dissolved.
- Juice one large lemon and add the juice to the honey-water mixture.
- Add 2 lbs of chopped rhubarb to the mixture.
- Gently stir the mixture to combine all ingredients thoroughly.
- Carefully transfer the mixture to a sterilized 1-gallon glass carboy. Add the prepared yeast.
- Seal the carboy with an airlock. Let it ferment in a cool, dark place with a consistent temperature (ideally 65-75°F) for 4-6 weeks.
- After 4-6 weeks, carefully rack the mead to remove sediment. Use a racking cane and tubing to transfer the liquid to a new sanitized carboy, leaving the sediment behind.
- Repeat the racking process if necessary, until the mead is clear. (You may need to repeat this step every 2-3 weeks depending on sediment formation.)
- Bottle the mead into sterilized wine bottles using a bottling bucket and tubing. Seal tightly. Allow it to age for at least another 4-6 weeks before consumption to allow flavors to fully develop.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
2243g
Fat
1g
Carbs
192g
