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Old Wayfarer is the world's first true amber mead, and it's surprisingly easy to make at home!
Old Wayfarer Clone Recipe 5 Gallon/19L OG = 1.062 FG = .998 ABV = 6.8% abv. Ingredients:
Step by Step Combine the first five ingredients at 104°F (40°C) stirring vigorously to aerate. Wait 24 hours for the sulfites to do their thing, then sprinkle the dry yeast over the top of the must. Maintain the fermentation at about 88°F (31°C). Vigorously degas your mead before carbonating. This is absolutely essential to prevent your final product from smelling like eggs. This is a good time to add those oak chips. Age on the Oak for two weeks. Degas again for good measure, then carbonate in bottle or kegs, and wait another week! For general brewing principles and practices please visit our article: How We Brew Everything We Brew Don't want to wait? You can order this mead online and have it shipped right to your door in most of the US! |
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).
