Vanilla Fig Mead

We had a couple of empty growlers from the Niagara College teaching brewery and some left over honey after starting our apple mead. Naturally this can only mean that its time for a small batch of mead! This time we are going to expirement with a vanilla-fig flavour combination.

Ingredients

• 500 grams of honey (Local Bee from Puslinch, Ontario)
• 1.5 liters of Toronto tap water
• 1/2 teaspoon yeast nutrient
• 1/2 teaspoon acid blend

Directions

1. Place the honey into a hot water bath so that it will be easier to pour.
2. Bring 1.5 liters of water to a boil, and let it boil for 5 minutes.
3. Add 1/2 teaspoon yeast nutrient to the boiled water.

4. Add 1/2 teaspoon acid blend to the boiled water.

5. Pour the honey into the boiled water and mix thoroughly to create the must.

6. Place the must into a cold water bath to cool it down.
7. Take a hydrometer reading.
8. Pour the must into the fermenter and pitch the yeast.

9. Top off the fermenter with water (boiled and cooled), and then place the airlock on top.

Notes

• Original gravity: 1.030. This value is low because the sample was taken from the top of the must and after cooling it down a lot of the honey settled to the bottom.
• Once the main fermentation is complete in about a month, we will transfer the mead into a secondary along with some vanilla and figs.