Mead, the ancient fermented honey beverage, has recently seen a resurgence in popularity. While traditional meads are made with just honey, water, and yeast, there are many variations and variations that can be made to create unique and tasty flavors. One such variation is the lactomel, a mead made with lactose. In this article, we will be showing you how to make a lactomel mead using whey leftover from making yoghurt. Not only is this a great way to use up leftover whey, but it also adds a subtle dairy flavor to the mead.
What is a Lactomel Mead?
A lactomel mead is a variation of traditional mead that is made with lactose instead of or in addition to honey. Lactose is a sugar found in milk and is used to provide a subtle dairy flavor to the mead. This can create a unique and delicious flavor profile.
What is Whey?
Whey is the liquid that is left behind after curdling milk to make yoghurt or cheese. It is a byproduct of the dairy industry and is often discarded or used as animal feed. However, whey is a rich source of protein, minerals, and vitamins and can be used in a variety of ways.
Using Whey in Mead Making
Whey can be used as a source of lactose for a lactomel mead. The high protein content of whey can also act as a nutrient for the yeast, helping to improve the fermentation process. Additionally, the minerals and vitamins found in whey can also add unique flavors and aromas to the mead.
Recipe for a Whey-based Lactomel Mead
Ingredients:
- 4.5 litres of whey
- 2.5 kg of honey
- 2 tsp of champagne yeast
- 1 tsp of nutrient
- 1 tsp of yeast energizer
- 1 tsp of pH stabilizer
Instructions:
- Start by sterilizing all of your equipment and containers.
- In a large fermenting container, combine the whey, honey, and nutrient.
- Add the yeast energizer and pH stabilizer.
- Add the champagne yeast and cover the container with a fermenting lid or a cloth.
- Allow the mixture to ferment for 2-3 weeks, or until the mead has reached your desired level of sweetness.
- Once the fermentation is complete, transfer the mead to a secondary fermenter and allow it to age for at least 2 months.
- After aging, rack the mead into a clean container and bottle it.
- Allow the mead to age for at least 6 months before drinking.