How To Make Mead A Homemade Honey Mead Recipes

HOW TO MAKE MEAD: A HOMEMADE HONEY MEAD RECIPE

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.

HONEY MEAD

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.