Simple Mead Making

 

This homemade mead recipe makes a very sweet or higher alcohol mead.   In this mead recipe, honey is added in a greater quantity than for a dry or lower alcohol mead. 

As a small scale bee keeper, we had exactly 15 pounds of pure raw alfalfa and Pure Really Raw Honey in a Honey Jar Ready for Making MeadCredit: Print Shop Deluxelavender honey left from last years harvest.  As I like sweet wines and we were making this at home for ourselves, we figured it may as well be as alcoholic as possible! 

In the bibliography, is the original ancient mead recipe we have adapted with less sweet versions with less alcohol.  It is a very interesting website.

Recipe for Mead

Ingredients

  • 15 lbs pure raw honey
  • 5 gallons spring water not distilled water
  • 3 tsp. or 5 tablets of yeast nutrient
  • 1 tsp. malic and citric acid blend
  • 6 oz. sliced fresh ginger root 
  • 2 sprigs fresh rosemary   
  • 5 whole cloves          
  • 1 vanilla pod         
  • 2 whole cinnamon sticks
  • 1 whole nutmeg clove       
  • Peel of 1 orange     
  • 1 packet of Champagne yeast ("Red Star", Montrechet, or Epernet)

 

     Directions for making mead

    1. Heat water 10-15 minutes till boiling.

    2. Stir in honey, yeast nutrients, acid blend, and spices (rosemary, ginger, vanilla, cinnamon, nutmeg, cloves, orange peel).

    3. Boil for another 10-15 minutes skimming off foam as needed. The foam comes from the wax in the honey.

    4. Turn off heat and allow mead to cool 30 minutes

    5. Pour mead through strainer funnel into 5 gallon glass carboy or demijohn jug.

    6. Let cool for 24 hours to room temperature

    7. After 24 hours, warm up 1 cup of mead, stir in yeast and let sit for 15 minutes.

    8. Add the mead with yeast to carboy jug and aerate by swirling.

    9. Place run-off tube in stopper of bottle and other end of tube in large bowl to capture froth given off by mead.

    10. Leave mead for 7 days in cool, dark area, undisturbed.

    11. Attach airlock to this secondary carboy.

    12. After 4-6 months, mead will clear. If more sediment forms on bottom in this time, good mead can be siphoned off again to another clean sterilized jug.

    13. When bottling, add carbonation by stir in 1/2 to 1 lb of raw honey by dissolving honey with a small amount of warmed mead or water.

    14. We re-use Grolsh flip-top snap-cap bottles and they work great!

      Delicious Homemade Mead is the Reward!

      If you are unsure of making your own homemade mead recipes from scratch and want to learn to make mead at home, mead making kits are an excellent way to get started.  You can build up your confidence while getting the equipment you need.   Local wine making supply stores can also help you get started and are great for getting the bulkier heavier supplies and glassware, and the yeast and nutrients.

      Drinking your own homemade mead is heavenly and even the first part, boiling up the peel and spices reminds you of mulling cider or red wine at Christmas.  The spices permeate the air and infuse the mead and are wonderful in this crisp sparkling wine.  Making mead at home is not that difficult and the result is well worth it!