Print PDF
Favorite
Email
Mead is simple and turns out great!
Remove these ads by
Signing UpStep 1Ingredients
For this recipe we used:
~ 3/4 gallon water
3 pounds of honey
One packet of yeast (about 2 1/2 teaspoons)
3/4 of a cup of roughly chopped mint
10 key limes
One gallon jug (glass is best) with cap
One balloon (red is best)
The flavor can be almost anything you want. We have made orange/raisin (awesome) and huckleberry/cherry (pretty good) recently, be creative.
~ 3/4 gallon water
3 pounds of honey
One packet of yeast (about 2 1/2 teaspoons)
3/4 of a cup of roughly chopped mint
10 key limes
One gallon jug (glass is best) with cap
One balloon (red is best)
The flavor can be almost anything you want. We have made orange/raisin (awesome) and huckleberry/cherry (pretty good) recently, be creative.
| « Previous Step | Download PDFView All Steps | Next Step » |
But, I had a small bottle of licorice (and clove, I believe) mead from a bottle exchange at Xmas, and I must make some! Can't find any darn recipes for licorice/clove though.
(I also have an excess of madagascar vanilla bean, opeen for suggestions :)
Thanks!
If you want a sweeter mead then you need to decant the yeast after a month or two, but then it can sit in the dark/cool for as long as you want and it gets better with time.
I have a couple bottles that I have laid up for two years and its fantastic!
Here's my lime/mint batch
Hope it turn's out good
cheers!
While sterilizing your mouth with vodka is a good idea, it isn't necessary. The best way to start a siphon is to just fill the hose with water from the tap, plug off the ends with your fingers, then put the hose in your mead and the other into a spare cup.
when the water is done draining, you can pinch the tube and move to the real bottles.
Just a tip from a winemaker :)
Another vintner here.
Thanks!
I use Red Star brand yeast, but that's only cause I work in the ethanol industry and that's what we use at the plants. You can use Fleischman's or any other active dry yeast and should have no issue.
The only thing you want to make that your yeast isn't too old. I tried making some hard cider with a packet of yeast that was sitting in the fridge for a year (or more, not really sure) and it didn't go well because the yeast seemed to be mostly dead. I have never had problems using yeast that was recently purchased though.
Thank you for sharing this mate, just a stupid question:
How do you get everything out from the main jar so that you can reuse it to brew another batch?
Getting the chunks out at the end isn't trivial, as everything swells up during the fermentation. I have had good luck holding the bottle upside down and running a knitting needle or crochet hook in and out through the chunks catching whatever I can. It can take a little persistence.
It is definitely a good idea to cut the fruit much smaller than the neck of the jar at the start (like half the diameter) to allow for some swelling.
but why add mint and lemon?
je comprend le mélange eau + miel + levure
mais pourquoi ajouter menthe et citron ?
The yeast gets the majority of its sugar from the honey, and obviously some from the fruit, but the basic mead is made with only honey.
If you want a fizzy mead that is higher in alcohol you can add a little simple syrup to the bottles right before you cork them.
Yeah I meant the end opposite the opening, I guess its really more like the top isn't it.