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How to make Mead (Honey Wine)

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Mead is super easy to make. And turns out GREAT!! (most of the time)

Depending on your Recipe. It can Take as little as a month, years, or even up to a life time for it to ferment.

The recipe I will post first is great for is GREAT for first starting out. And only takes a Month or so to ferment.

Also Mead is one cheep and easy ways to gift for the holidays.

If you have ever wanted to start to brew. This is something easy and fast to try, just don't hesitate, you only live once.

 
 
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Step 1: What is Mead?

Mead or honey wine is the oldest alcoholic drinks known to man. It is made from honey and water via fermentation with yeast. It may be still, carbonated, or sparkling; it may be dry, semi-sweet, or sweet.

Unlike beers and cider, meads (being wines) are drunk in small quantities. Therefore, we make them as strong as we can. The amount of alcohol we can make in meads is limited by the capacity of the yeast we add to withstand alcohol. And it is important to understand that yeast cannot live in a solution containing more than 14%of alcohol by volume. This is the usual amount that will destroy the yeast. But under certain circumstances and with suitable yeast the percentage might be as high as 18%. On the whole an amateur is unlikely to produce more than 16%, this is because he is unlikely to be able to carry out ferments under laboratory conditions with constantly favorable temps and a scientifically balanced must.

Depending on local traditions and specific recipes, it may be brewed with spices, fruits, or grain mash. It may be produced by fermentation of honey with grain mash, mead may also be flavored with to produce a bitter, Beer-like flavor.

Mead is independently multicultural. It is known from many sources of ancient history throughout Europe, Africa and Asia, although archaeological evidence of it is ambiguous. Its origins are lost in prehistory; "it can be regarded as the ancestor of all fermented drinks," Maguelonne Toussaint-Samat has observed, "antedating the cultivation of the soil." Claude Levi-Strauss makes a case for the invention of mead as a marker of the passage "from nature to culture."
learnelite4 months ago
I find that while it may be irresponsible, I often store my kombucha (it is brutal, 14% alcohol and tastes like whichever fruit I used for the second fermentation) in plastic bottles. I brew in a huge open top mason jar, but it requires anaerobic and aerobic fermentation, whereas mead uses only anaerobic.

I think I'm gonna make your prep mix for mead and dump a SCOBY in for the process.

Yum. Kombucha mead!

i think plastic bottles are fine, as long as they're food grade. plus you don't have to worry about bottle bombs.

Xenophobiac1 month ago

I don't want to use the lemonade concentrate; can I use the acid blend along with dextrose instead?

henryr1234 months ago
Im brewing some cherry Meade as we speak I'll let you know how it goes
HI ive never brewed or have tried to brew anything afor, and im simply wondering on an average of course how much the cost would be to set up equipment wise?
All you have to do is go to Costco and they sell kits of regular wine. they will outfit you completely and will get you going for about 120.00. this includes a complete wine kit to start brewing. than you can use it for what ever you want to make.
http://www.stormthecastle.com/mead/fast-cheap-mead-making.htm

this website gives a little tutorial on how to get stuff to make mead from your local store. if you want the equipment in this instructables, the glass carboy is about 45 bucks the airlock and bung is like another 2 bucks.

www.morebeer.com is a good website to look at brewing equipment.
pottsie49 months ago
I'd really like to try this, but only have 1 gallon carboys. For the quantities, is it as simple as to divide the original by 5, including the yeast (I'm a bit confused here)?

e.g.
5lbs of honey = 1lb honey
2 lbs Sugar = 0.4lb sugar
5 tsp Yeast Nutrient = 1tsp Yeast Nutrient
4 cans of Lemonade Concentrate, 12 oz cans  = approx 10 oz of Lemonade Concentrate
1 packet Champagne Yeast = ? The yeast packets are only small, would I still divide this or still use the whole packet?
Filtered water = filtered water / 5

Thanks,
Richard
aplummer12 years ago
yes im was wondering if you could post a simple one page ingrediants and supply list please?
lostbord999 (author)  aplummer11 year ago
I soon will be creating a new Instructable. More user friendly
Meuryn2 years ago
Jesus Christ that's a big bottle.
lostbord999 (author)  Meuryn1 year ago
All the more to drink my friend!
Buckshott002 years ago
I like heavy Carbonation in my drinks have you ever tried force carbonating your brews?
lostbord999 (author)  Buckshott001 year ago
I have not. There are tablets that many beer makers use when bottleing to crate carbonation.
Skyrim brought me here
lostbord999 (author)  TheBlackSharpie1 year ago
Welcome friend
xiutwo2 years ago
what do you think about using a peach concentrate instead of the lemonade?
lostbord999 (author)  xiutwo1 year ago
as long as it is pure concentrate of peach. no artificial anything, then your goood to goo!
ryebreadz1 year ago
From what i understand about fermenting, you only need the lemon juice for the citric acid to help ferment the honey. Can you tell me the percentage of acid in 4 cans of lemonade from concentrate? Im trying to figure out how many lemons I should use instead. Also those cans contain a small amount of sugar as well.
Ok, looked this up myself in one of the recipies. So for 1 gallon of water you need 1/4 ounce of citric acid, or 2 small lemons. So for for 5 gallon you would need about 10-8 lemons. :)
lostbord999 (author)  ryebreadz1 year ago
unless you want it to be super sweet. I just got dun brewing a 1 gal of limon mead. I did use concentrate that had about 7 lemons of juice. and after fermation it is amazing.
hjohnson211 year ago
Making some out of chi tea and it looks good
lostbord999 (author)  hjohnson211 year ago
I have herd of people doing this/or coffee, making a super constraint and it turning out good.
RainDog071 year ago
I've made quite a bit of mead. I like to make 1 gallon batches and experiment. If the batch doesn't turn out I'm not out a lot of cash with a small batch and if I really like it I scale up the recipe and make more. That said - go ahead and have fun with it. Use peach concentrate. Use grape juice, apple juice, add herbs if you like - it's your mead. Crush some rhubarb in there if you want. Use different yeasts. The possibilities are endless. Vary the fermentation temps. Just keep good notes so you adjust your recipe if needed.
jkennerly2 years ago
What exactly are you using as a yeast nutrient?
Buy this online or from a brew shop. http://www.midwestsupplies.com/yeast-nutrient.html some youtube videos or websites will explain what it is made of.

You can also use a handful of raisens. again, consult recipies or youtube videos for the amount needed.

also note that in some recipies, nutrient is added in incriments during primary fermentation. many sites offer suggestions for this step. or you could just add some raisens =]
ilpug2 years ago
This is great, and I am going to try this. I am just wondering, what would be a basic all-around ratio to use when making this?

I was going to test it out on a very small scale at first, using a 1.7 liter glass bail top bottle, with an airlock i saw on this site.

I saw that you said that the basic amount was 70% honey. That is cool, but what amount of lemon juice should I use?

a basic mixture ratio is all I really need.

Also, I have been having extreme trouble with finding brewing yeast. Can I use bread yeast? any other kind of yeast?

I can't wait to try this!
lostbord999 (author)  ilpug2 years ago
when it comes to honey to lemon i used 1-1 really. i did a 5 gal.. 5 lbs of honey and 5 contaners of lemon.

the yeast will change the over all taste.. i havnt used bread yeast but it can make it taste a bit different.. the yeast i used was shapaine yeast. i would stick to wine/mead/shapaine yeast. mead will take much longer to make with mead but it will break everything down slower.
bamaya12 years ago
Been reading the Saint Paul brew club way(Curt Stock)of making mead and they use an open fermenter and deliberately oxygenate the fermenting mead in the primary. Ever try this?
lostbord999 (author)  bamaya12 years ago
if you had room for it and the set up mabey.. its kinda hard to control tho.. and possibly make a big big mess.. also got to consider your climet and bacteria.
mmorgan42 years ago
do you serve it chilled or at room temp?
lostbord999 (author)  mmorgan42 years ago
depends on they type and what your tring to get out of the experence.

what happens when its chilled. you will not get the entire flavor of the mead. but on some you dont want the entire flavor. might be to tart sour bitter sweet etc.

Just got to experement. I do prefer to try it first chilled. and go from there. some room temp and some chilled.
In Slovakia ( and probably some other countries around here ) it is common to buy *warm* mead during winter. Try this also, not bad - especially for when it is cold.
agallaway2 years ago
Thank you for this awesome recipe. I am making one batch, (my first ever) with lemonaid like you said. It's on it's second week. I just started a new batch using grape juice. made sure there were o preservatives and all.
I will tell you how it came out.
I am having fun. Again, thank you!!!
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lostbord999 (author)  agallaway2 years ago
Looks amazing!! Cant wate to hear back!
This is my strawberry Guava batch
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I finished and drank the grape batch :) I am experimenting adding some sugar at the end. Last time I added one cup per jug, too much I think.
*Question: I noticed the longer I wait on it, the fizz dies down and seems also, my friends liked it a lot at the 3rd week, but after that seems the buzz isn't that strong.
And it gets flat after the 4th week. But didn't last long after that. (we drank it all byt hen)
* with your recipe I make 4 one gallon jugs. I don't know if it is bad that I don't end up with 5 jugs? I guess I needed to add more water at the end?
* I just started a batch of strawberry guava. Warning, big foam!! I got my vents clogged on the day after. so I took them out and rinsed and replaced them. seemed to continue well. It was bright pink almost red at the beginning. Now it is soft pink. Looks cute. :)
* I have been racking when the bubbles stop, usually in 2 or three weeks. It has been working well.

Thanks again for getting me hooked on this hobby, it's so much fun. Anyother flavor ideas on what I could try next? I know we have to be careful of preservatives in the frozen juice. I am considering trying to find pinneapple. But for now, maybe orange? does orange work well?
ktellyn2 years ago

hi
As i am new to this wine making
i have 2 questions that i would like to ask

why do you use lemonade drinks ?
would this be a alternative to the lemon and the orange fruit ?

and the second is my mead is not clearing after 4 weeks ?
would you have any Suggestions please
thank you for your time
ktell
lostbord999 (author)  ktellyn2 years ago
lemonade constrate dose not have as many presuritives as lemonade juice. lest chemicals the better.

when it comes to wine. you can use any fruit there is avaible. there is just more straining or pressing.

when it comes to mead. it dose take longer than wine. there are many things you can use to clear it up. but over all those change the true flavor of the mead. so just let it sit. wate for it to stop bubbling/pooping. and bottle. if you want it to be clearer. siphon it into another contaner and let it settle more. do not do it to afton.. like once every 2 months. mabey once a month. dont rush it.

the beauty about mead. you cant go wrong with it. if it is to tart. sour what ever.. just bottle and let it sit. i know i have over 200-300 bottles i made last year sitting in my basement. it can take years for it to machure.

but have fun with it and just experement. :)
Yeah damn that 3-carboxy-3-hydroxypentanedioic acid dihydrogen monoxide. Chemicals are bad. Who needs them.
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