Along the Grapevine

Sumac Mead

6 Comments

DSC01666

Having successfully made and consumed mead this winter with a simple solution of roughly one part raw honey to five parts non-chlorinated water and allowing it to ferment for two to three weeks, I decided to try it with the sumac juice (pictured above). This juice was made by soaking staghorn sumac berries in water for a couple of hours and straining.

100_1018

I used the juice in the same proportion to the honey and left it covered for three weeks stirring every few days, although it was quite good after two. The longer it is left, the better it is. Once it goes a little fizzy and tastes good, you know it’s ready to drink or store. With the sumac mead, I strained it before serving to remove any of the sediment.

If you haven’t tried fermenting before, mead is a great place to start. Nothing could be easier, and it makes a delicious wine substitute. I tried to measure the alcohol content, but haven’t figured out yet how to use my special thermometer for the purpose. Fellow drinkers have guessed it to be about 7%, but I can’t guarantee that.

I also have no way of knowing what the PA reading is. I just know it tastes fine – actually much better than fine. It is a tad sweeter than any wine I normally drink, but still light and dry enough to be enjoyed with dinner. The flavour of the sumac adds just a touch of tang to the sweetness of the honey.

I must have mentioned the health benefits of sumac in one or more of my previous posts on the subject, but it is worth noting that sumac has many vitamins and minerals including a good amount of Vitamin C. It also has  anti-fungal, anti oxidant and anit-inflammaroty properties. Given that it is in its raw state and fermented to boot, I think this might actually be classified as a health drink.

DSC01762

Perhaps after this experiment, I will have to try my hand at sumac wine, but this drink is so good I’m not sure it’s worth the trouble.

Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

6 thoughts on “Sumac Mead

  1. Wow!! As I said, your posts are so educative.

    Like

  2. I love mead! I can’t believe you made your own…with sumac juice. Amazing. You really are a talent. I’d love to see what this tastes like!

    Like

  3. Fascinating – thanks for sharing🙂

    Like

  4. Pingback: Pine Pasta | Along the Grapevine

  5. Pingback: Smooth Sumac – Rhus Glabra | Along the Grapevine

  6. Pingback: Sumac Soda | Along the Grapevine

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s