HOW TO MAKE MEAD: A HOMEMADE HONEY MEAD RECIPE
Homemade mead is a fermented beverage made of honey, water, and yeast. Make our honey mead recipe sweet or dry with flavoring suggestions.
Provided by Debra Maslowski
Categories Beverage
Number Of Ingredients 3
Steps:
- Simmer ½ gallon of water until warm.
- Add honey: 2 pounds for a dry mead or 3 pounds for a sweet mead. Stir until dissolved.
- Simmer (don't boil) for about 30 minutes, skimming off any scum that forms. Remove from heat and let cool to about 100°F and pour into 1 gallon carboy.
- Add any extra ingredients you may want. See below for ideas.
- When the temperature is below 90°F, add the yeast. One package will make 5 gallons of mead, so use between ⅕ of a package and ½ a package. I typically make two gallons at a time and divide the package between the two.
- Cap the bottle and shake well. Add more water to fill the bottle, making sure to leave 3-4 inches of headroom at the top. Take the top off and add an airlock. These are available at your local homebrew store or online here.
- Once the airlock is in place, set the bottle in a cool spot for about 6 weeks.
Nutrition Facts : ServingSize 16 ounces, Calories 692 kcal, Sugar 187 g, Sodium 41 mg, Carbohydrate 187 g, Fiber 2 g, Protein 4 g
HONEY MEAD
This easy honey mead recipe takes just a few steps to complete. The honey is the star of the show in this recipe. It is essential to use high-quality honey that will produce a great flavor.
Provided by Fermenters Kitchen
Categories Fermented Drink Recipes
Time 1h30m
Number Of Ingredients 5
Steps:
- Sanitize all the equipment you will use: pot, jug, funnel, airlocks, spoon, etc. Follow the directions on the sanitizer package.
- Heat 1/2 gallon of non-chlorinated water in the large pot on medium heat, do not boil. Add the honey and stir until it fully dissolves. Remove from heat.
- Add the optional berries, fruit, raisins, and herbs to the one-gallon jug.
- Using a funnel, pour the honey-water mixture into the jug.
- Leave at least 2 inches of headspace at the top. Add additional cold water if needed.
- Secure the lid and shake well.
- When the temperature drops below 90°F, add 1/2 package of the yeast.
- Again, cap the bottle and shake well.
- You should see bubbles within the first 48 hours.
- Store the jug in a dark and cool place, or cover it with a towel. It will take about 4-6 weeks to ferment.
- It is ready when the bubbling has stopped or slowed to once every minute instead of every few seconds as it did initially.
- The liquid will be clear, and the yeast will settle to the jug's bottom.
- Do a taste test. Use a clean straw for tasting but be careful not to backwash into the mead.
- If you like the flavor, it is ready to bottle the mead.
- If it is too dry and you prefer a little sweeter, you can back sweeten the mead.
Nutrition Facts : ServingSize 8 oz.
CELTIC DRUID'S HONEY MEAD - MEADE - METHEGLIN
Mead, made from fermented honey, was the earliest of all alcoholic beverages; the BEAKER people who inhabited England from 2000BC were known to have drunk it or something like it. Long before the Romans arrived in Britain, Celtic Druid Bards described the island, as dicovered in ancient Roman texts, as "The Isle of Honey". It was orginally a drink for warriors and Druidic princes & priests, as well as noblemen. A chieftains' bodyguard would fight his battles in return for drinking his mead. There are many types of mead; this method is for "Metheglin", which means it is a "Spiced Mead". The ancient Druids would not have had spices or lemons available, but nevertheless, this is based on a very ancient Celtic recipe. This is an easy and delicious form of mead, but although it is ready to drink after 4-6 months, it is far superior if left for many years. The mead in my photographs was made in 2002 and bottled in 2003! Please ensure if you do not make wines or liqueurs regularly, that you thoroughly sterilise EVERYTHING that you use; I use "Campden Tablets".
Provided by French Tart
Categories Beverages
Time P5m27DT1h
Yield 8 Pints
Number Of Ingredients 7
Steps:
- EQUIPEMENT:.
- Very large Pan - to hold 12 pints; Thermometer; 8 pint Fermentation Jar; Airlock; Bottles.
- Bruise the ginger by folding it in to a clean cloth and hitting it with a hammer to release its flavour.
- Tie the bruised ginger, cloves, cinnamon stick and the lemon peel in a muslin cloth and put it into a 12-pint pan.
- Add the water and lemon juice and bring it to the boil.
- Allow to cool to 50C/122°F.
- Meanwhile, stand the honey in a warm place and allow to come to the same temperature.
- Add the honey to the lemon and ginger water and mix.
- Allow to cool to 21C/70F and then remove the muslin bag with the ginger and lemon peel in it.
- Crumble the yeast into the honey water and mix lightly.
- Pour the liquid into an 8-pint fermentation jar, it should reach about three quarters full, and fit the airlock.
- Leave until all fermentation has finished, racking if necessary.
- Leave for another 1-2 weeks before bottling and storing.
- The mead can be drunk after 4-6 months, but is best if kept for several years!
Nutrition Facts : Calories 531, Fat 0.4, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 143.3, Fiber 1.1, Sugar 140.3, Protein 0.8
HONEY MEAD
A drink almost as old as civilization. The name derives from the ancient words for honey. This recipe was used as early as 1818. Fermentation and standing time not included in preparation time. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Beverages
Time 1h15m
Yield 40 quarts
Number Of Ingredients 4
Steps:
- Add honey to water and boil 45 minutes.
- Add hops and boil 30 additional minutes (or if using yeast, cool to lukewarn and crumble yeast into it).
- Let stand overnight.
- Add brandy or sack and pour into a large crock or cask.
- Cover with an oversized lid and let stand until fermentation is complete.
- Cover tightly and seal.
- Let stand a year; bottle.
Nutrition Facts : Calories 1139.2, Sodium 33, Carbohydrate 290.7, Fiber 0.7, Sugar 289.7, Protein 1.1
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