Juniper Mead Recipe
Sweetened with honey and accented with the piney flavor of juniper berries, juniper mead is a unique twist on the traditional mead. While regular mead is made solely from honey, water, and yeast, adding juniper berries gives this variety a distinctive aroma and taste. The origin of juniper mead can be traced back centuries to the Nordic regions of Europe, where juniper grows abundantly. This crisp, refreshing beverage highlights the tart juniper against the honey’s natural sweetness. Juniper mead is an adventurous sipper, perfect for the mead connoisseur looking to expand their palate.
Key Highlights
Juniper mead is an aromatic spin on classic honey mead. The key ingredients are honey, water, yeast, and juniper berries. The berries can be freshly picked or dried. First, bring water to a boil with juniper berries to make it. Once cooled, add the honey and yeast to begin fermentation. Ferment for 4-6 weeks until complete. For the best flavor, use wildflower or orange blossom honey. The juniper provides a piney, citrusy note that pairs well with the sweetness of honey. Moderate alcohol content makes this mead perfect for sipping. With its unique botanicals, juniper mead puts a flavorful twist on traditional mead.
Ingredients
Juniper mead combines the piney botanical flavors of juniper berries and the sweetness of fermented honey. It is important to source high-quality ingredients to produce a well-balanced and flavorful juniper mead at home. This ensures the best possible starting point for crafting a unique mead showcasing juniper’s gin-like aromas.
Honey
Honey provides the fermentable sugars that yeast convert into alcohol during the mead-making process. Raw, unpasteurized honey is ideal as it contains more diverse yeasts and nutrients than filtered grocery store honey. Select light to medium honey varietals such as wildflower or orange blossom – darker love can overpower the juniper notes. Aim for a flame with a smooth, not overly assertive flavor. This allows the juniper to be the star while the pet plays a supporting role.
Water
Water makes up the bulk of the liquid volume of the mead. Use non-chlorinated spring or filtered water for the cleanest palate. Chlorine can produce off-flavors. Do not use distilled water, as it lacks the necessary minerals for healthy fermentation. The water profile and pH may need to be adjusted depending on your source water’s characteristics.
Juniper Berries
Juniper berries are the key ingredient that makes this a juniper mead! Seek out fresh, plump berries for maximum oil content and flavor. Dried juniper berries lack aroma compounds. Use approximately 5-8 ounces of berries per 5 gallons of mead. Too much juniper can create an unbalanced bitterness. Frozen berries work well, too, when fresh are not available.
Yeast
Select a high alcohol-tolerant wine or mead yeast designed to ferment up to 14-16% ABV. Popular strains are Lalvin 71B and D47. Avoid brewer’s yeasts not meant for such a high-alcohol mead. Make a yeast starter 12-24 hours before pitching to ensure viability and promote a healthy fermentation.
Yeast Nutrients
Add yeast nutrients to provide the necessary nitrogen and micronutrients to the must. This prevents stalled or sluggish fermentations. Use a combination of DAP and Fermaid O in the recommended dosages.
Other Additions
Consider adding an acid blend, tannin powder, and oak cubes during the fermentation and aging. These help balance and enhance the final mead. However, they are optional extras and not required.
By carefully selecting top-notch ingredients for honey, water, juniper berries, yeast, and other additions, the foundation is laid for crafting an excellent homemade juniper mead. While patience is still required during fermentation and aging, high-quality ingredients give you a head start.
Equipment
In addition to top-notch ingredients, making juniper mead at home requires some essential brewing equipment to ferment, age, and bottle the mead. Having the right equipment helps ensure the process goes smoothly, and the final mead comes out perfectly balanced and flavorsome.
Fermentation Vessel
The fermentation vessel houses the mead during the initial, active fermentation stage. Glass carboys or food-grade plastic buckets work well. Choose a ship at least 50% larger than your batch size to allow headspace. Ensure any plastic is BPA-free and made from PET or HDPE. Avoid reactive materials like metal. Fit the fermentation vessel with an airlock filled with sanitizer solution. This allows CO2 to escape while keeping oxygen out.
Secondary Vessel
Once active fermentation subsides, transfer the mead to a secondary vessel for aging and clarity. Use a glass carboy for aging longer than three months – plastic is more oxygen-permeable. Maintain minimal headspace in the secondary container. Fit with an airlock until aging completes.
Bottles
Glass bottles are ideal for the final mead packaging. Use 750mL wine bottles along with natural corks or caps for sealing. Avoid crown capping – the metal can react with the mead. Swing-top bottles also work well. Thoroughly clean and sanitize bottles before filling.
Siphon Equipment
A siphon setup is needed to rack the mead between vessels and into bottles. An auto-siphon makes this easier than traditional rigid tubing. Attach food-grade plastic tubing to the siphon. Have tub clamps on hand to control flow.
Sanitization Supplies
Sanitizer solutions or chemicals are critical for cleaning and sanitizing all equipment before use. Popular options are Star San, PBW, and iodophor. Have spray bottles, brushes, and rags to apply sanitizers thoroughly. Always clean and then sanitize each piece of equipment right before use.
Other Handy Gear
- Hydrometer – measures mead gravity to monitor fermentation
- Thermometer – checks fermentation temperature
- pH meter – tests pH levels if adjusting
- Racking cane – aids in transferring clear mead
- Bottle filler – simplifies bottling
- Bottlebrush – cleans inside bottles
The juniper mead-making process will go off without a hitch with the right fermentation gear and sanitization supplies. Paying close attention to sanitation ensures the mead is not contaminated. Equipment suitable for high alcohol and lengthy aging produces the best homemade juniper mead.
Recipe
This juniper mead recipe will take the essential steps to craft a delicious homemade batch showcasing the piney juniper berry flavor. With care and patience, an enjoyable mead can be produced to share with friends or age over time.
Ingredients
- 3 lbs wildflower honey
- 1-gallon water
- 5 oz fresh juniper berries
- 1 tsp yeast nutrient
- One packet of Lalvin D47 yeast
Equipment
- 2-gallon brew bucket and lid
- Airlock and stopper
- Siphon and tubing
- Hydrometer
- Sanitizing solution
- 750mL wine bottles
Brewing Process
- Sanitize equipment thoroughly with a sanitizing solution. Rinse well.
- Heat water to 155°F, then remove from heat. Stir in honey until fully dissolved.
- Cool honey-water mixture (must) to room temperature. Add juniper berries into the must.
- Once cooled below 75°F, pour must into a sanitized fermenter. Take a hydrometer reading to measure starting gravity.
- Pitch the yeast into the fermenter. Seal the lid with an airlock.
- Allow mead to ferment for 4-6 weeks until hydrometer readings stabilize. Maintain 65-75°F fermentation temperature.
- Once fermentation completes, carefully siphon mead into a secondary glass carboy, leaving sediment behind.
- Age mead minimum of six months up to a year in a secondary vessel before bottling.
- Taste mead and make any adjustments to flavor if desired, such as back sweetening.
- Siphon finished mead into sanitized bottles and cap or cork. Cellar for an additional two months before drinking.
Variations
- Add acid blend and tannin for more complexity
- Use different honey varieties like orange blossom
- Play with juniper amounts from 3-8 oz per gallon
- Introduce oak aging for a richer flavor
- Backsweeten individual servings or an entire batch
The juniper berry’s piney, citrusy flavor pairs beautifully with honey in this unique mead. With quality ingredients and careful fermentation, homemade juniper mead can be crafted for enjoyment.
Tips and Tricks
When crafting juniper mead at home, there are several tips and tricks to employ that will help optimize the final product. Paying particular attention to the ingredients, process, and aging creates a well-balanced and nuanced juniper mead.
Ingredient Tips
- Use fresh juniper berries – they contain more aromatic oils than dried berries
- Choose a mild-flavored honey like orange blossom to let the juniper shine
- Add yeast nutrient to aid fermentation – 1 tsp per gallon
- Consider oak cubes for complexity – add during aging
Process Tips
- Sanitize meticulously – clean and sanitize all equipment before use
- Keep fermentation cool – aim for 65-75°F
- Degas regularly – prevent CO2 buildup that can stall fermentation
- Monitor fermentation progress – use a hydrometer to track until complete
- Limit oxygen exposure – careful racking and topped-up vessels
Aging Tips
- Age at least six months – a year or more is ideal
- Bulk age in glass – avoid plastic long-term
- Keep calm and dark – optimize flavor development
- Sample periodically – taste how flavors mature over time
- Test for clarity – wait until it is clear before bottling
- Sweeten judiciously – if desired, add honey or sugar sparingly
Advanced Tips
- Make a yeast starter – boost cell count for a healthy ferment
- Control fermentation temperature – use a brew belt and thermowell
- Consider mixed yeast culture – it can increase the complexity
- Adjust acidity and tannins – if needed for balance
These tips will help produce a juniper mead with pleasing balance, complexity, and prominent character. A stellar homemade juniper mead can be crafted with care and a bit of finesse.
FAQ
What ABV can I expect from juniper mead?
With a starting gravity of around 1.110, juniper mead typically finishes at about 14-16% ABV. The final alcohol level depends on the initial honey concentration, yeast strain tolerance, fermentation temperature, and completeness of fermentation. Take gravity readings to monitor the fermentation progress.
How long does juniper mead take from start to drinkable?
Juniper mead requires substantial aging. Expect 6-9 months minimum from brew day until juniper mead becomes enjoyable. A year or more of aging is ideal for full flavor development. Mead-making is an exercise in patience and planning ahead.
Does juniper mead go well with food?
Juniper mead pairs excellently with many foods. The piney juniper character matches meats like duck, game, lamb, and pork well. Bold cheeses like blue cheese and aged Cheddar also complement it. Try pairing juniper mead with chocolate, pear tarts, or lemon cakes for dessert. Juniper mead makes an excellent aperitif on its own, too. Experiment with food pairings to appreciate the versatility of this unique beverage.
Related Video: Mead With Juniper Berries – From Start to Drinking!
Summing Up
Juniper mead is a delicious honey-based alcoholic beverage infused with juniper berries. To make it, first, sanitize your fermentation vessel and other equipment to avoid contamination. Next, heat water and honey together until dissolved, then let cool. Add juniper berries, yeast nutrients, and wine yeast and mix well. Transfer to your fermentation vessel, attach an airlock, and allow to ferment for 4-6 weeks. When complete, rack it into a secondary container for clarity and aging. For the best flavor, bulk age for at least six months before bottling. Enjoy this complex, piney mead chilled or at room temperature. With its unique botanical flavors, juniper mead makes a great gift or conversation piece.