Summary

Ingredients

• 1 ½ kg honey your choice
• 3 ½ liters apple juice, naturally cloudy (only use apple juice concentrate if necessary)
• 8 g yeast (pure yeast)
• 1 apple, preferably unsprayed or washed very well, grated or grated
• 100 ml water, lukewarm

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Instructions

1. What you still need for Avalon`s apple mead: A 5 liter fermentation container, a cap, a fermentation pipe and a clean bottle.
2. First prepare the yeast solution: Add about 100 ml of lukewarm (lukewarm) water and the grated apple to the bottle and mix both. Now add the yeast - do not stir in or shake - just sprinkle on it. Close the bottle with some cotton wool, a paper coffee filter or a fermentation pipe and place the bottle in a warm place for one to two days (maximum temperature: 40 ° C). Please do not shake the bottle! The yeast will now sink and begin to simmer and bubble. When it has worked properly and becomes weaker, the approach is ready.
3. Now it goes on with the lukewarm apple juice and the honey heated to a maximum of 40 ° C: First put the juice in the fermentation container, then stir in the honey. When both are well mixed, add the yeast mixture, close the fermentation container with the fermentation pipe and let the whole ferment in a quiet and warm place for between 3 and 5 weeks. The fermentation process is complete when nothing happens in the fermentation pipe for about a week.
4. Now pull the mead off with a hose from above. Make sure not to suck off any (!) Sediment, rather do without a few drops of mead!
5. Heat your mead to around 40 ° C to stop the fermentation process. Clean your fermentation vessel very thoroughly (!) And fill in the mead again. Put the fermentation pipe back on and wait three weeks to see if secondary fermentation starts. This would not be a problem or damage, in this case repeat the heating again and wait another three weeks. You can also determine the sweetness of the drink at this time. If your mead is too bitter for you, you can add a little more honey to the 40 ° C warm brew. If secondary fermentation no longer occurs, remove the mead again from above - as described above.
6. Put the now finished mead in a cool to cold, dark place to ripen. The longer you let the mead mature, the better it gets - but who wants to wait months when it is so tasty when it is young!
7. Tips: Always work extremely clean. Boil bottles, funnels, etc. to avoid risk of bad fermentation or putrefaction.