Peaceful Oasis Mead

By HazyWaters

Honey Wine made with Canadian Raspberry Cane Honey, Dried Figs and Dates. Makes 3 Gallons

Ingredients

• 1 Yeast: Lalvin EC-1118 (1 packet)
• 6.5 lbs of Canadian Raspberry Cane Honey
• 2 lbs of dried Turkish figs
• 1 lbs of dried Conadria figs
• 2 lbs of dried dates
• 2 campden tablets
• 1 Tablespoon bentonite
• 1 tablespoon pectic enzyme
• 1 tablespoon grains of paradise
• 1 tablesoon coriander
• 4 pods of whole allspice
• 1 cinnamon stick
• 1/3 nutmeg, finely grated
• 1 rind of an orange and its juice
• 3/4 water + 3 green tea bags = green tea
• 1 tablespooon yeast nutrient
• As needed Spring or purified water

Details

Servings 3

Preparation

Step 1

Place the figs and dates in a large bowl. Crush 1 campden tablet and sprinkle over the fruit. Pour 8 cups of boiled water over the fruit. Water should just cover the fruit. Allow to cool. Stir occasionally. Once cooled enough to handle, pour the mixture though a strainer and reserve the liquid. Transfer the liquid to a 3 gallon sanitized bucket or carboy.

While waiting on fruit to cool, dissolve honey and twice the mount of water in a large in the sanitized bucket.

Drap the straining bag over the bucket. Add pectic enzyme, grains of paradise, coriander, allspice, cinnamon stick and orange peel in the bag. Add the juice from the orange. Add the green tea. Wait for the fig/date mixture.

Remove the figs and dates from the strainer. Chop them roughly and pour another 8 cups boiling water over them with the other campden tablet. Leave overnight.

Add the fig/date mixture to a food mill. Use mill to process liquid to fermenting container. Discard the pulp into the fermenting bag. Combine the two batches of liquid in the primary fermentor. Add pectic enzyme, sugar, prepared honey, nutrients and lemon and orange juice and rind. Add yeast.

1.080 - 1.120

In 3 to 5 days, when the frothing ceases, strain the wine and place it in the secondary fermentor and attach air lock.

For a dry wine, rack in six weeks, then every three months for one year. Bottle.

For a sweet wine, rack at six weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

Bottle the wine when it is 6 to 12 months old. Continue racking for a whole year to ensure the wine is as clear as possible. Wine is ready to drink one year after the date the batch was started.

Bottle the wine when you are sure it is stable.