How to Make Mead

407,700

579

177

Mead is simple and turns out great!

Step 1: Ingredients

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.

Step 2: Prepare the Flavor

First chop the key limes in half, or smaller if the neck of your jug is narrow.
Also roughly chop the mint.

Cutting up whatever fruit or herb you use helps to release the flavor.

Step 3: Add the Honey

First fill the jug with an inch or two of water. This will help keep the honey from sticking to the bottom too much.

Then add the honey.

Once the honey is mostly in the jug, it can be helpful to fill the honey jar up with water and swish it around to help get the last little bits of the honey out.

Step 4: Add the Rest of the Ingredients

Next add the key limes, mint and yeast.

Then fill the jug most of the way full with water. It's important to leave some air space at the top of the jug for the foam that will be produced during the fermentation.

We accidentally did the water and ingredients backwards because we were distracted by the documentation. Thankfully we remembered to stop adding water while there was still enough room to add the other stuff.

Step 5: Shake, Shake, Shake

Next screw the lid on the jug nice and tight, and shake it for a couple of minutes.

This helps disperse the yeast throughout the mixture. The honey will mostly settle out in the bottom anyway. That's okay.

Step 6: Bubble Cap

After you are satisfied that everything has been well mixed, remove the lid of the jug.

Stretch the balloon over the mouth of the jug and poke a small hole in the balloon with a pin.

You can also use a bubble trap if you have one. They are available at your local brew shop.

Step 7: Label and Wait

It is a good idea to label your mead at this point. We usually put the date and flavor on our tags.

After about 20-30 minutes - or at least within several hours - the balloon will inflate and the mixture will start foaming. The foam is normal and is a sign of healthy yeast growth. Once the balloon is no longer staying full, cap the jug and put some place where it won't be disturbed.

The pictures below show a couple of stages along the path to finished mead.

NOTE: Keep an eye on the balloon for the first 24 hours or so. If it's threatening to pop off the jug, secure with a rubber band and/or poke another pinhole in the balloon.

***Note: The foam grew enough to lift the mint into the balloon after about 24 hours. If this happens to you, take the balloon off and push the mint back down into the liquid, rinse out the balloon and replace it. This will help keep the CO2 moving out of the jug.***

Step 8: Bottling

After your mead has been fermenting for a few months it can be bottled. The longer you wait to bottle it the less carbonation the final product will have, so keep that in mind.

For bottling you'll need 4-5 wine bottles, ~ 3 feet of tubing (aquarium type), corks for each bottle, and a pan of some sort for when you accidentally spill some of the mead next to the bottle.

I use zork brand corks because they seal without need of a corking machine. You can get zorks at your local brew store or online.

Step 9: Fill the Bottles

Siphon the mead from the jug into the bottles, being careful not to suck up the solids that are on the bottom of the jug. This is probably best done with 2 people so that both ends of the tube stay under control.

We siphon by placing the jug on the kitchen counter and having bottles ready on a little kitchen stool (and in a tray) that allows the tops of the bottles to sit below the bottom of the jug, then we suck the mead through the tube to get it started*.

Consider beforehand what you might do with an odd volume of mead. Of course you can use differently sized bottles if you have a good way to seal them, and there's nothing wrong with aging a less-than-full bottle. But if it's a really meager serving, maybe just hand a couple of shots to some friends to watch them breathe fire. (We promise it mellows beautifully)

*Some instructions recommend swishing a mouthful of scotch before siphoning. For sterilizing purposes.

Step 10: Done

Once the bottles are full press the zorks all the way down. Despite the pics here, we think the best way is to put the bottle on the floor and brace it well between your knees while you push.

When you're finished corking, you might consider labeling with the flavor and "born-on" date again, so that you know how long your mead has aged.

Wait for the mead to reach about six months old before you drink it. The longer you let it sit the better it gets. Enjoy!

Share

    Recommendations

    • First Time Author

      First Time Author
    • Make it Glow Contest 2018

      Make it Glow Contest 2018
    • Holiday Decor

      Holiday Decor

    177 Discussions

    0
    None
    jbergeron1221

    Question 9 months ago on Step 10

    Is it safe to bottle the mead in mason jars with sealed lids? The method as if you were canning?

    0
    None
    joebog1

    1 year ago

    Hello everyone :-)

    I liked this structable, BUT I have a question about quantities!.

    I am guessing that the recipe is American, as "gallons" are not used anywhere else anymore. So to confuse the question even more, IS the 3/4 gallon, US gallons, or Imperial gallons?

    I Have seven hives available, and at the moment all the Ironbark trees are in flower, and Im getting about 60 kilos of pure honey a week ( a kilo is 2.2 lbs imperial weight). I dont over strain my honey ( just a mesh grill) and dont use heat anywhere in the process, not even to uncap the cells, ( a stainless steel carving knife is used).

    I will keep you posted on my first mead brew, ( I mostly make beers ) after I get some feedback on quantity.

    Best regards

    Joe

    0
    None
    KasiW2

    1 year ago

    How long can this be left to ferment,w/o bottling it? I've got 3 different bottles fermenting, they've gone from cloudy at first,to a non cloudy “wine“ looking color & I'm not really seeing any bubbles.i just don't want to jump the gun & i don't want to let it set to long & have it go bad. Suggestions??
    Thanks in advance.

    0
    None
    ti2gr

    1 year ago

    I used white wine yeast from a brewing/wine making store when I make mead (different, but similar recipe)

    0
    None
    SitiH7

    2 years ago

    amazing brother

    0
    None
    Pbyrd

    6 years ago on Introduction

    My papaw raises bees and has copious amounts of raw honey. Will this be better than store bought? And will a bit of honeycomb harm the mead?

    3 replies
    0
    None
    MarkJ66Pbyrd

    Reply 3 years ago

    Yes, it'll be "better". It is supposed to give it a more unique flavor and aroma. A lot of the time the pasturized/big name honey brands will substitute in corn syrup for a portion of the honey to save on costs.

    0
    None
    beekinfarmsPbyrd

    Reply 6 years ago on Introduction

    Raw honey will require more steps. Store bought honey most of the time is pasteurize. You would bring water and honey just before a boil and skim off the froth substance (bee parts and wax). A mesh strainer type spoon will help. When You can remove all that you can of the froth. Allow it to cool to room temp before you fill the bottles (I use a 5gal carboy). You can follow the rest of MoleMans steps.

    I myself made gallons of mead with strange flavors. Strawberry, mandarin orange and raisin.

    *****Label all your bottles in case of allergies****

    0
    None
    obax17Pbyrd

    Reply 6 years ago on Introduction

    I have heard that raw honey does indeed make for a better flavour, but I have yet to give it a try. Depending on the brand, the store-bought stuff can be a mix of corn syrup with just enough honey to make it yellowish and taste kinda honey-ish (not all store-bought stuff is like this, but the cheaper stuff can be). Part of the flavour of honey comes from the impurities that pasteurization kill off.

    I have no idea about the honeycomb though...

    0
    None

    Hey I just recently made a batch of this, and I was wondering how long to leave the balloon on? Because mine still is holding up and bubbles are moving through and its been about 3 days

    1 reply
    0
    None
    DarylS3

    3 years ago on Introduction

    I made a batch of mead using 5 pounds of honey to one gallon of mead. I also used fliechmanns yeast. It came out smelling of sulfur after about two weeks? What did i do wrong?

    1 reply
    0
    None
    MarkJ66DarylS3

    Reply 3 years ago

    I know it's about 2 months too late, but for future investigators, just let it age. That will get rid of the sulfur smell.

    0
    None
    imorgan

    4 years ago

    When you're first adding the water does it matter if its cold or hot water?

    0
    None
    El DJ

    7 years ago on Step 8

    Would it be possible to use a funnel and just poor it into bottles instead of siphoning it?

    4 replies
    0
    None
    chrispybitesEl DJ

    Reply 6 years ago on Introduction

    [caveat] I dunno if this applies to mead at all; this comes from beer brewing experience [/caveat].

    The problem with pouring as opposed to siphoning is oxygenation. Oxygenation is GREAT for yeast, pre-fermentation, but at any other time in the process tends to produce off-flavors (commonly described as a moldy, wet-paper taste).

    So, anyway, I dunno if mead is affected by that, but oxygenation is a huge concern in beer-making.

    0
    None
    MoleMansEl DJ

    Reply 7 years ago on Step 8

    Yeah that would work fine. Just be careful not to get any of the dregs into the bottle.

    0
    None
    El DJMoleMans

    Reply 7 years ago on Step 8

    Alright, thanks. Everyone says siphon it, and I was just wondering if there was any specific reason that it was siphoned.I'll probably use a coffee filter on one end of the funnel to make sure only liquid goes through

    0
    None
    xmobisxEl DJ

    Reply 7 years ago on Introduction

    people usually say to siphon it so that you dont get oxygen. if you pour to fast you can create oxygen bubbles, so pour slow.

    0
    None
    FireKracker

    6 years ago on Step 1

    Has anyone tried mango? I just started a small batch of mango apricot and was wondering if anyone had any past experience with it. This is an awesome instructable btw, very easy to follow.