When I got married, my wife and I were not super particular about many things. All we really cared about was having good food, good music, good friends, and good drink. Trillium Brewery had us covered for the delicious farmhouse beer, but of course it fell to me to make to mead for the toast. Mead has a history of being associated with weddings, but lately has been pushed aside by champagne as the toast of choice. It’s coming back in a big way though. If you are making mead for your celebration, check out my tips for serving mead at a wedding (from my experience doing so).
Since I was having a Vermont wedding, I decided to make a sparkling acerglyn, a maple syrup mead. It was quite well received, here is the recipe for a 5 gallon batch, which should be enough for about 150 toasting glasses.
- 5 gal water
- 10 lbs Wildflower Honey
- 5 tsp Yeast Nutrient
- 1 packet Red Star Cote des Blancs Yeast
- 1 Medium Toast American Oak Spiral
- 64 oz (1/2 Gal) Grade B Vermont Maple Syrup
- 3/4 cup Corn Sugar
- In a large brew pot, simmer 3 gallons of water.
- Remove pot from heat and add 10 lbs honey and 32 oz maple syrup and 3 tsp yeast nutrient. Stir until fully dissolved.
- Rehydrate the yeast in a sanitized cup, and cover.
- Add the must to a 6 gal primary fermenter along with 2 gal cold water. Aerate it, and pitch the yeast.
- Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees.
- After 3 days, add 1 tsp yeast nutrient and aerate do this again after another 3 days.
- After another week, add the remaining 32 oz of maple syrup and aerate.
- Wait another week, then with a siphon, re-rack the mead into a sanitized 5 gallon carboy. Add the Oak Spiral.
- After another 3 weeks, re-rack, then let age for 2 months.
- Dissolve the corn sugar in 2 cup warm water, add to carboy, and stir lightly.
- Fill sanitized bottles and let age for 4 months or more until your big celebration!