Name: Enssaro Ethiopian Restaurants Honey Wine Recipe
Cook time: 72 h
Total time: 72 h
Yield: 20 servings
Cuisine: Meadery
Ingredients: 3.5 kg raw honey; 12 l spring or filtered water; 1 tsp acid blend; 2 tsp yeast nutrient; 1 tsp pectic enzyme; 1 pkg brewing yeast (mead/ale yeast like Lalvin D-47 or EC-1118); 1 tbs go-ferm or yeast rehydration nutrient (optional, recommended for active dry yeast); 1 each campden tablet (potassium metabisulfite) (optional, for sanitizing must); 0.5 tsp potassium sorbate; 0.25 tsp sodium metabisulfite (or additional campden) for bottling; 1 tbs fining agent (e.g., bentonite or kieselsol/ chitosan fining kit) (optional); 6 each bottles (750 ml) and corks or caps; 1 each large stockpot or kettle (≥5 L); 1 each primary fermenter (food-grade plastic bucket or carboy) with airlock; 1 each secondary carboy (1–5 L) for racking; 1 each siphon tubing and racking cane; 1 each hydrometer or refractometer; 1 each thermometer; 1 bottle sanitizer (e.g., Star San)

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Thoroughly sanitize all equipment that will contact the must (fermenter, airlock, spoon, siphon, carboy, bottles) using a no-rinse sanitizer according to product instructions.

Sanitize gear

If using campden to kill wild microbes in the water/honey, dissolve one crushed campden tablet in a small amount of warm water and mix into the bulk water. Wait 24 hours before pitching yeast (this is optional but recommended if you want more predictable fermentation).

Warm about 4 liters of the water in a stockpot to roughly 40–50°C (do not boil). Pour the measured honey into the warm water and stir gently until fully dissolved to form a clear must. Heating makes honey easier to mix and helps sanitize, but avoid high heat (above 70°C) to preserve delicate aromatics.

Heat water and dissolve honey

Pour the honey–water mixture into the sanitized primary fermenter, then add the remaining cold water to bring the total volume to 15 liters (adjust to achieve target gravity; this recipe assumes approx. 15 L final volume). Stir gently to incorporate and cool the must to below 30°C.

Combine in fermenter

Add the acid blend (1 tsp), yeast nutrient (2 tsp), and pectic enzyme (1 tsp) to the must and stir to dissolve. These additions help fermentation, clarity, and mouthfeel.

Adjust acidity and add nutrients

Measure the specific gravity with a hydrometer or refractometer. For a medium-strength mead, initial specific gravity (OG) should be about 1.095–1.110. Record the OG and the temperature.

Check specific gravity

If using dry wine yeast, rehydrate per package directions in sterile, warm water (about 35°C) with the recommended amount of Go-Ferm or rehydration nutrient for 15–20 minutes. Alternatively, prepare a starter for liquid yeast.

Rehydrate yeast (recommended)

Once the must is below 30°C, pitch the rehydrated yeast into the fermenter and give the must a gentle stir to aerate. Good initial oxygenation helps yeast health for the first 24–48 hours.

Pitch yeast

Seal the fermenter with an airlock and keep at a stable temperature appropriate to your yeast (D-47 ~ 15–20°C; EC-1118 ~ 15–25°C). Vigorous fermentation should begin within 24–72 hours and last 1–2 weeks. Gently swirl or stir once per day for the first 3 days to reintroduce oxygen if fermentation slows prematurely.

Ferment actively

After active fermentation slows (bubbles in airlock reduce), measure specific gravity. When gravity reaches roughly 1.020–1.030, or after about 7–14 days, it’s time to rack to secondary to reduce yeast contact and clarify.

Monitor gravity

Sanitize your secondary carboy and siphon the mead off the lees into the carboy, minimizing splashing and oxygen exposure. Fit an airlock and allow the mead to complete slower fermentation and clear. Temperature should remain steady in the yeast’s comfortable range.

Racking to secondary

Age the mead in secondary for 1–6 months depending on desired clarity and flavor development. Rack every 1–3 months if a lot of sediment accumulates. Taste periodically. If you want a dry mead, allow fermentation to finish (SG ~0.995–1.000). For a sweeter mead, stop fermentation earlier and stabilize (see Stabilizing & Bottling).

Allow to clear

If you plan to back-sweeten or want to halt fermentation, dissolve 1/2 tsp potassium sorbate and 1/4 tsp sodium metabisulfite (or a single campden tablet per 5 L) in a small amount of water and add to the mead. Mix gently. Wait 24 hours before back-sweetening or bottling.

Stabilize

If desired, add a small amount of honey or a neutral sweetener to taste. Dissolve the sweetener in a small amount of warm water or wine and add slowly to the stabilized mead, tasting as you go. Remember that a little goes a long way.

Back-sweeten (optional)

If mead is hazy, add an appropriate fining agent per product instructions (e.g., bentonite slurry or a two-part kieselsol/chitosan treatment). Allow time for finings to drop out and rack off sediment before bottling.

Fining and clarification (optional)

Sanitize bottles and bottling equipment. Siphon mead into 750 ml bottles, leaving about 2–3 cm headspace. Add a small dose of sodium metabisulfite if desired for additional protection. Cork or cap the bottles and store upright for 24 hours before laying them on their side for long-term aging.

Bottling

Age bottled mead for at least 3 months for a youthful character; many meads benefit from 6–12 months (or longer) to mellow and integrate flavors. Store in a cool, dark place (10–15°C) for best results.

Chill lightly to 10–12°C and serve in wine glasses. Honey flavors may be most pronounced when slightly chilled; allow to warm in the glass to release aromatics.

Serve

raw honey

spring or filtered water

acid blend

yeast nutrient

pectic enzyme

brewing yeast (mead/ale yeast like Lalvin D-47 or EC-1118)

go-ferm or yeast rehydration nutrient (optional, recommended for active dry yeast)

campden tablet (potassium metabisulfite) (optional, for sanitizing must)

potassium sorbate

sodium metabisulfite (or additional campden) for bottling

fining agent (e.g., bentonite or kieselsol/ chitosan fining kit) (optional)

bottles (750 ml) and corks or caps

large stockpot or kettle (≥5 L)

primary fermenter (food-grade plastic bucket or carboy) with airlock

secondary carboy (1–5 L) for racking

siphon tubing and racking cane

hydrometer or refractometer

thermometer

sanitizer (e.g., Star San)

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Honey Wine Recipe

Descriptors

Tasting Notes

Food Pairings

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