I’ve had a leftover half-jar of crystallized honey in the fridge, and I’ve been wanting to make a small mead that doesn’t need aging so much. I’d read on some forum that one of the ways to make a decent, more drinkable mead without aging is to keep the OG low and the FG high. Likewise, I wanted to try using an ale yeast for mead and see how it turns out.
So one night I had some extra time, raided the kitchen and found a huge bag full of chamomile. Brought 1/2 cup of dried chamomile flowers to boil in 2 L water, then added the honey. Pitched some leftover Munton’s yeast that came out of the Pumpkin Brown Porter batch. I’m thinking about racking it onto a pureed pineapple or whatever fruit is cheap next time I go to the market, but I’ll determine that after a taste test in a couple weeks.
Batch Size (L): 2
Total Fermentables (kg): .260
Anticipated OG: 1.038
260 g (100%) raw honey
1/2 cup dried chamomile flowers
Munton’s Dry Yeast, 2nd generation
-Brewed August 9, 2012. OG: 1.037
Tasting 11/9/2012: I’m not going to even bother with a proper tasting. This is bland, weak, highly carbonated, and lacking much distinction other than a pronounced (not in a bad way) chamomile taste. Herbal, light, and excessively dry but like a very bland soda–probably needs to be mixed with a tablespoon each of lemon juice and simple syrup to be in any way interesting. Not to worry, this was always an open-ended experiment with low expectations.