Mead, often referred to as “honey wine,” is an ancient alcoholic beverage that has been enjoyed for centuries. Made from the fermentation of honey, mead can be flavored with a variety of fruits, spices, and herbs to create unique and flavorful concoctions. One such variation is mulberry mead, also known as Morat, which is made using fresh mulberries. In this article, we will explore the process of making mulberry mead and why it is a must-try for any mead enthusiast.
To begin the process of making mulberry mead, you will first need to gather fresh, ripe mulberries. Summer or late summer is the perfect time to find these gorgeous, full-flavored, and juicy black mulberries. The quality of the mulberries will greatly impact the final taste of your mead, so it is important to choose the ripest and most flavorful ones available.
Once you have your mulberries, the next step is to prepare the honey water mixture, also known as the must. In a wide-mouthed vessel, mix water and honey together. It is best to use room-temperature water and honey, as they are already at the ideal temperature for fermentation. While you can warm the water to help dissolve the honey, avoid boiling or pasteurizing it, as this will kill off any wild yeast and nutrients that are essential for fermentation.
After mixing the water and honey, it is time to begin the primary fermentation process. Pour 1-2 gallons of the honey water mixture into a primary fermenter. This vessel should have an airlock attached to allow gases to escape during fermentation.
Now comes the exciting part – adding the mulberries to the primary fermenter. Crush the mulberries to release their juices and flavor. The amount of mulberries you add will depend on your personal preference and the desired intensity of the mulberry flavor in your mead. Start with a moderate amount and adjust according to taste.
Once the mulberries are added, it is important to mix everything thoroughly. Use a sanitized spoon or paddle to stir the mixture, ensuring that the mulberries are evenly distributed throughout. This will help to maximize the extraction of flavor from the mulberries during fermentation.
After mixing, it is time to add the yeast. Dry wine yeast works well for making mulberry mead, and it is recommended to pitch around 2 grams per gallon of must. To ensure a healthy fermentation, it is beneficial to rehydrate the yeast with Goferm, a yeast nutrient, following the recommended dosage. This will provide the yeast with essential nutrients and increase their viability.
Once the yeast is added, cover the primary fermenter with a sanitized lid or airlock. Fermentation will typically start within 24-48 hours, and you will notice bubbles forming as the yeast consumes the sugars and converts them into alcohol.
During the primary fermentation process, it is important to monitor the temperature of the mead. Ideally, the temperature should be around 65-75°F (18-24°C) for optimal yeast activity. If the temperature rises too high, the yeast may become stressed or produce off-flavors. If necessary, use a temperature control system or move the fermenter to a cooler location to maintain the desired temperature range.
Primary fermentation usually takes around 1-2 weeks, but this can vary depending on various factors such as yeast strain, temperature, and sugar content. It is important to regularly check the specific gravity (SG) using a hydrometer to track the progress of fermentation. Once the SG stabilizes and reaches the desired level, it is time to move on to the next stage.
After the primary fermentation is complete, it is recommended to rack the mead into a secondary fermenter. This involves transferring the mead from the primary fermenter to a clean vessel, leaving behind any sediment or dead yeast. This step helps to clarify the mead and improve its overall flavor and appearance.
During the secondary fermentation, the mulberry flavors will continue to develop and mellow. It is important to keep the mead in a cool, dark place and avoid exposure to oxygen, as this can lead to off-flavors or spoilage. Allow the mead to age for at least a few months to allow the flavors to fully integrate and the mead to become smooth and balanced.
When the desired aging time has been reached, it is time to bottle the mulberry mead. Use sanitized bottles and corks or caps to seal the mead. It is recommended to let the mead age in the bottle for several more months to further enhance its flavors and aromas. However, if you can't resist the temptation, you can start enjoying your mulberry mead immediately after bottling.
Mulberry mead, or Morat, is a delightful and unique variation of mead that showcases the natural flavors of fresh mulberries. The process of making mulberry mead requires some patience, but the end result is well worth the wait. Whether you are a mead enthusiast or simply a lover of unique and flavorful beverages, mulberry mead is a must-try. So gather your mulberries, honey, and yeast, and embark on the journey of creating your very own batch of mulberry mead. Cheers!
What Is Mulberry Mead Called?
Mulberry mead is commonly referred to as Morat. Morat is a type of mead that is specifically made using fresh mulberries. This delicious beverage is typically crafted during the summer or late summer season, when the mulberries are ripe and bursting with flavor.
Here are some key points about Morat:
– Morat is a specific variety of mead that is made using fresh mulberries as the primary ingredient.
– The name “Morat” is derived from the Latin word for mulberry, which is Morus.
– Mulberries used in Morat production are typically black mulberries, known for their juicy and full-flavored characteristics.
– Morat is a refreshing and fruity mead with a unique taste profile that combines the sweetness of honey with the tartness of mulberries.
– To make Morat, the mulberries are crushed or pressed to release their juice, which is then combined with honey and water to create a fermented beverage.
– The fermentation process for Morat is similar to traditional mead-making, where yeast is added to the mixture to convert the sugars into alcohol.
– The resulting Morat mead can vary in sweetness levels, depending on the amount of honey used in the recipe.
– Morat is typically enjoyed chilled and can be served on its own or used as a base for cocktails and other mixed drinks.
Morat is the name given to mulberry mead, a delightful beverage made using fresh mulberries during the summer season. Its unique blend of honey and mulberry flavors makes it a popular choice for mead enthusiasts looking to try something different.
Conclusion
Mulberry mead, also known as Morat, is a delightful and unique variation of mead that is made using fresh mulberries. This seasonal beverage is typically crafted during the summer or late summer when mulberries are at their peak ripeness, bursting with flavor and juiciness.
To create mulberry mead, the primary ferment involves pouring 1-2 gallons of honey water mix into a primary vessel. It is important to note that the water and honey should be mixed together in a wide-mouthed vessel. The mixture does not need to be heated as room-temperature water and honey are already at the ideal temperature for fermentation.
After the initial ferment, which typically takes around 2 weeks, the flavoring can be added to the mead. This can be done by simply adding the fresh mulberries to the primary vessel and allowing them to infuse their flavor into the mead. It is advised to gently shake the vessel for 5 minutes to introduce oxygen into the mixture.
Once the flavoring is added, the mead should be topped off with 4 or 5 gallons of water. This helps to dilute the mixture and achieve the desired strength and balance of flavors. It is important to maintain a consistent temperature during fermentation, ideally around 105º F, to ensure optimal yeast activity.
Throughout the fermentation process, it is recommended to pop the airlock every 3 to 4 days to release any built-up gas. This helps to prevent excessive pressure and potential explosions.
For best results, it is advised to use dry wine yeast and pitch approximately 2 grams per gallon of mead. Rehydrating the yeast with Goferm, at a ratio of 1.25 grams of Goferm per gram of yeast, can also enhance fermentation efficiency.
Mulberry mead is a delicious and refreshing beverage that showcases the natural flavors of fresh mulberries. By following the steps outlined above, you can create your own batch of Morat that is sure to impress and delight your taste buds. Cheers to the art of mead-making and the wonders of nature's bounty!
