Denard Brewing

Better brewing through science.

Mayan/Acun BOMM

This mead is part of my historical mead series. Admittedly, there isn’t a lot of information about mead in Central America. The only information I could find is the Two Rabbit Pulque recipe from Ancient Brews: Rediscovered and Re-brewed; I’ve used this as an outline for a more honey based beverage. I’m taking a bit of creative license by using ingredients plentiful throughout the region. 


Acan was the Mayan god of wine. As in many cultures, this was the guy you asked  to bless your batch. It seemed a fitting name for this Central American themed mead. 


Acan/Mayan BOMM 


1. Add 1 lb of purple corn to a pot and add water to cover. 

2. Heat to 150 F and add 1/4 tsp of amylase enzyme. This is to avoid chewing all the corn to convert carbohydrates into sugar via spit. Science is much cleaner!

3. Stir occasionally while holding at 150 F for 30 minutes. 

4. Add 6-8 prickly pear centers. 

5. Cut the heat and allow to cool. 

6. Add 2.25 lbs of honey and 1 lb of agave syrup. 

7. Add all to a carboy after straining everything out. 

8. Add 0.4 tsp Fermaid K and 0.8 tsp Fermaid O. Add Fermaid O again at 1.110 and 1.070

9. Add water to 1/2 cup shy of 1 gallon. 

10. Pitch a strong starter of Wyeast 1388; agave syrup can be quite difficult to ferment. 

11. Ferment at 72 F. 


Post Fermentation (Optional)

12. Add the following to Secondary for 5-7 days: 1/8 Poblano, 1/8 Anaheim & 1/4 Jalapeño pepper. Be sure to remove before any vegetable flavor is released. 

13. Age on Palo Santo wood. This is considered a holy wood in many cultures in Central and South America. 



SG ~1.140

FG ~1.020

15.7% ABV

by denardb on Aug. 4, 2018, 3:31 p.m.