Mead Recipes 1 Gallon

SIMPLE ONE GALLON MEAD RECIPE

Steps:

• Sanitize everything that will be used in the brewing process.
• Heat about 1/2 gallon of non chlorinated water in the pot on medium heat. Once it's warm, but not boiling, add the honey and stir it so it all dissolves. Turn off the heat.
• Put the berries or other fruit, orange slices (skin and all), and raisins into the one gallon jug.
• Use the funnel and carefully pour the honey water mixture into the jug.
• Top off the jug with cold (preferably filtered) water, leaving at least 2 inches of head space on top. Put the lid on the jug and gently mix everything around a bit.
• Make sure that the temperature of the must is below 90°F, then add 1/2 packet of champagne yeast. Put the lid back on tightly and this time shake the jug for a minute or two to distribute the yeast.
• Put a little water in the airlock to the line, then put the rubber stopper end into the jug. Put the jug in a dark place. It should start bubbling within 12-24 hours.
• After about 4-6 weeks of fermenting, once all bubbles have stopped rising in the jug and airlock, the mead can be bottled and aged.

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.

BLACKBERRY MEAD

Steps:

• Sanitize everything that will be used in the brewing process.
• Heat about 1/2 gallon of non chlorinated water in the pot on medium heat. Once it's warm, but not boiling, add the honey and stir it so it all dissolves. Turn off the heat.
• Put the blackberries into the one gallon jug.
• Carefully pour the honey water mixture into the jug using a funnel.
• Top off the jug with cold (preferably filtered) water, leaving at least 2 inches of head space on top. Put the lid on the jug and gently mix everything around a bit.
• Make sure that the temperature of the must is below 90°F, then add 1/2 packet of champagne yeast. Put the lid back on tightly and this time shake the jug for a minute or two to distribute the yeast.
• Put a little water in the airlock to the line, then put the rubber stopper end into the jug. Put the jug in a dark place. It should start bubbling within 12-24 hours.
• After about 6 weeks of fermenting, or once the bubbling has completely stopped, the mead can be bottled and aged.