Guava Mead

The first time I made a Costco Mead that didn’t taste like rocket fuel after 2 months. The guava nectar replaces water in a normal recipe.

Ingredients

• 1 gallon glass carboy
• Wine Whip
• 3 lbs organic clover honey (Costco, it was on sale)
• 1 pack guava nectar (Costco)
• 1 packet Lalvin ICV D47 yeast
• 1 tsp yeast nutrient
• 2 tsp yeast energizer

Directions

1. Pour all honey into carboy.
2. Pour guava until 3/4 full.
3. Mix.
4. Add, yeast packet, nutrient, and energizer.
5. Mix.
6. Watch for vigorous fermentation and overflow. (first 12-48 hours)
7. Let sit until fermentation slows. (Month 1)
8. Rack off of pulp bed into secondary.
9. Bottle condition. (Month 1.5-2)

Serve

1. Chill and pour into stemless wine glass.
2. Consume sooner and store in cool space to slow fermentation and sweetness.

Questions

• Can I strain the pulp out? I don’t think it’s worth it.
• What happens if I keep it at warmer temps fermenting for 3 months? I feel like it could ferment longer.
• What is my ABV, I haven’t done a gravity reading at mixing, my guess is use the hydrometer?