Vanilla Oak Mead
A traditional mead aged on toasted oak and vanilla bean. Barrel character without the barrel.
Vanilla Oak Mead is a semi-sweet metheglin made with wildflower honey and Lalvin D47 yeast, fermented from an original gravity of 1.110 to 1.015 for about 12.5% ABV. It is drinkable in 9–12 months.
- Original gravity
- 1.110
- Final gravity
- 1.015
- ABV
- 12.5%
- Drinkable in
- 9–12 months
Ingredients
Amounts are for a 1-gallon batch.
| 3 lb | Wildflower honey |
| to volume | WaterTo 1 gallon total. |
| 2.5 g | Lalvin D47 yeast |
| 3 g | Fermaid-OStaggered over four additions. |
| 0.5 oz | Medium-toast oak cubesAmerican oak for vanilla and coconut, French for spice. |
| 1 | Vanilla beanSplit lengthwise. |
Method
Ferment a traditionalMix, pitch, and feed as for a traditional mead.
Add oak and vanillaRack into secondary and add the oak cubes and vanilla bean.
Taste weeklyOak cubes give most of their flavor in 4–8 weeks. Remove them when the oak supports the honey instead of covering it.
FinishStabilize, backsweeten lightly, and age a few more months.
Brewer's note. To mimic a bourbon barrel, soak the oak cubes in a few ounces of bourbon for a week first, then add cubes and liquid together.
Recipe by White Shed Meadery, Chehalis, Washington. ABV is estimated from gravity: (OG − FG) × 131.25. Scale every ingredient in proportion for larger batches.