Butterscotch Mead

Picture of Butterscotch Mead
This is a really basic recipe for 1 gallon of butterscotch mead that we're making for christmas this year.

You will need - 
1.36 kg honey 
3/4 gallon of water
Yeast (I used english ale yeast from a shop near me)
Yeast nutrient
1 gallon demijohn
Air lock
2 large bags of Werther's Original
A large pan
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Step 1:

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Sterilize everything. Including the airlock and the pan. 

Step 2:

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Mix the honey with water (1 part honey, all of it, to 2 parts water) and then heat until dissolved. Keep stirring!!

Make sure to use the honey container to pour the water, you want all of the honey.

Step 3:

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Smash the Werther's to pieces, then add to the honey water. Really.. the smaller the pieces the better. 

Stir this, A LOT, it sticks badly, until all of the pieces have dissolved. This takes a fair while, but keep stirring and scraping the bottom of the pan.

Step 4:

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Prepare the yeast - there should be instructions on the packet.

If not, generally, add the yeast to luke warm water with a small amount of sugar (I used the honey water, make sure it's not too hot) and 2 teaspoons of the yeast nutrients, and leave for 15 mins. Stir, a fair amount.

Step 5:

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WAIT UNTIL THE HONEY WATER HAS COOLED!! I did not do this the first time, there was no fermenting at all. 

Then, add the yeast to the honey water.

Step 6:

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Pour the honey water + dissolved Werther's into the demijohn. 

Leave some room at the top, roughly just before the start of the neck.
bcamasta1 year ago
Okay so I've let it sit for three weeks I only get bubbles every once in a while but it has been like that since the beginning but if I shake it it bubbles a lot not sure going to transfer today and give it a taste will give more feed back after wards
tstocks (author)  bcamasta1 year ago
If you've been shaking it you might want to let it sit for a bit longer to let the sediment properly settle, but it sounds ready to bottle to me - I bottled it when the resting bubbles had slowed to a couple a minute.
bcamasta1 year ago
im actually making it as we speak so wish me luck I already have the butter scotch dissolved just waiting on the cool down right now
tstocks (author)  bcamasta1 year ago
Nice, let me know if you like it, I've not heard much feedback from people that have tried it other than my friends, so let me know how it goes.
bcamasta1 year ago
After I bottle why would I add more yeast?
tstocks (author)  bcamasta1 year ago
Ah no, sorry. I meant if you don't see any fermentation in the demijohns after 2 days try adding more yeast, not after you've bottled it. I only mentioned that because I managed to kill off my yeast by putting it in the mixture when it was too hot I think, so I had to add more yeast in after a couple of days because when it was first in the demijohns nothing really happened. I drank this recently if you were interested, it was really nice. Very beer-y/ale-y but sweet, I think the fizz from the carbonation drops added something to it. And the butterscotch after taste was there but not too intense. Going to make another batch this christmas hopefully.
Maikiro2 years ago
One thing you have incorrect, Never boil honey ever. Never even let it simmer. You will loose a lot of taste if you do. I have done 15 Meads and never have I had any problems. I only heat it so I can mix it better. Also look at gotmead.com
tstocks (author)  Maikiro2 years ago
Cheers for the comment, I didn't think about this. The heating wasn't to aid the honey dissolving, it was to dissolve the butterscotch sweets. Next time, I will add the honey after this mixture has cooled down
Maikiro2 years ago
Also one other pointer, you don't need to prime bottles with mead. If you do it becomes fizzy and can explode. It does taste better without priming. Also depends if you mead is Dry or Sweet, If dry the prime and when you come to drink leave bottle open to get rid of fizz. Other than that very interesting recipe.
Sounds like a good mead, I do love butterscotch and Werthers!
tstocks (author)  Penolopy Bulnick2 years ago
Cheers, hopefully it will be nice!
ehensel12 years ago
I'm going to try this recipe for sure this season, it sounds great! A few words that might help though. 1.) Make sure to boil your honey/werther's mixture for at least 10 minutes. That will kill off anything that might contaminate the mead. 2.) Cool the mixture to at least 75 degrees F. before pitching the yeast. Otherwise, as you have noted, you'll kill the yeast, and it won't ferment. You really can't go too cold, as the yeast will just go dormant, then wake up when the temperature warms up. 3.) You really should be measuring OG and FG before you bottle, or you can be making grenades. Any search on a homebrewing site will explain what they are, and how to measure them! Good luck, and happy brewing!
tstocks (author)  ehensel12 years ago
Cheers for the advice, you are definitely right. I'm not too worried about exploding bottles this time tbh, mainly because I have used a pretty low alcohol yeast and I will leave the primary for a little bit longer than I would usually to make sure it's finished, and I will be using pet bottles rather than glass and they will be kept cool after bottling. But for my next batch I do definitely intend to measure OG and FG. If this turns out well I will be making a larger batch of this, following essentially the same recipe. If so, I will post an update reporting the measurements then. But still, this is very sound advice that I urge people to follow! Let me know how yours turns out if you try the recipe in the end