Fire on Snow is one of our favorite meads to brew. It just smells so fantastic during the fermentation, and every year we get to tweak the recipe a little bit based on what we're growing on the farm.
Fire on Snow is based on the Vermont tradition of making sugar on snow during the sugaring season. You can learn all about that here.
The advantage to brewing it yourself is that you get to decide exactly how spicy or sweet you want your mead.
Fire on Snow Mead Clone Recipe
OG = 1.100
FG = .996
ABV = 5.7% abv.
- 5.5 lbs Raw Wildflower Honey
- 1 Cup Maple Syrup
- 4.5 Gallons Water
- 1 oz. Wyeast Wine Yeast Nutrient
- 5 packets Lalvin D-47 yeast
- 2 Cinnamon Sticks
- 1 tbsp Vanilla Extract
- Smoked and/or Dried peppers to taste, we like to use hatch, chipotle, and jalapeño at about 15 grams total for a batch this size.
Special Note: If you do sugaring at your home, you can always replace the water in the batch with sap, we just recommend that you bring it to a boil then cool it since the yeast and bacteria present on a maple are very different from those found in honey.
- Combine the honey, maple syrup, water, and yeast nutrient around 96-102°F (39°C)
- Wait until the temperature has dropped to 86°F (30°C)
- Add the D-47 Yeast following the hydration instructions on the package
- Twice daily shake your bucket to knock CO2 out of solution and rouse the yeast back up until the gravity is around 1.0008. Depending on your fermentation conditions, this can take anywhere from 2 to 12 days.
- Add the spices.
- Allow to finish and rest on the yeast for at least one week.
- Rack and bottle or keg whenever you feel it's ready.
Make careful notes when making this batch so you can adjust all the spices to taste next time!
Let customers speak for us1251 reviews
I love Nordic Farmhouse so much I would marry it! My favorite flavor profiles are sour and sweet, and this festive mead is very refreshingly tart! I especially love to drink it and serve it to my guests at the cranberry holidays (ie. Thanksgiving and Solstice/Christmas)!
Lovely golden color.No off smell to this one. Definitely notice the cinnamon flavor. Very refreshing.
I’m not getting the snickerdoodle/fall notes others do, but to be fair my palate is not the most refined. It’s a brisk lightly flavored mead to me, but I can’t pick out any particular flavor(s). It did help me through a good portion of the latest crossword, however. Going to let the rest of the pack sit awhile - sometimes aging is the secret formula to mind blowing mead. Will update down the road.
I didn’t care for early batches but with age this one is pleasant. Crisp, heavy vanilla forward (if you don’t like vanilla, this may not be for you). Balanced without being tart. I don’t pick up much on the apple, but not being a big apple fan that works for me. It would probably make a tasty mead bread!
BIG difference from last batch. Tasty up front mild oak taste that’s lighter than more mouthful meads like Wayfarer/Nordic Farmhouse/Psychopomp, richer than Buckland. I like to do a hard pour to release more of the carbon and let it sit a few minutes before drinking. I think it’s going to be AMAZING in a few months (assuming I am willing to let it age that long).