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How to make easy Mead recipe

Hits 64689 | Created 2009-07-07 | Modified 2011-09-22

I thought I'd try my hand at mead. This recipe is a mix of a few I found on the net. It is pretty easy and requires little special ingredients or equipment.



Ingredients



fresh water
4 x jars of 340g honey (light)
1 x stick cinnamon
1/2 x teaspoon ground allspice
30 x cloves (approx)
1 x medium sized orange
1 or 2 x teabags

Also
Campden tablets (for sterilising equipment)
Wine yeast (or brewers or champagne yeast)
Large 1 gallon capacity pan
Demijohn (big glass jar)
Plastic tube
Airlock for the demijohn

Method



Boil up 4 pints of water in the pan. When boiling add 4.5 pints of cold water and continue to heat as you...



Add the honey and stir until dissolved.



Heat until steaming hot (don't boil it). Some frothy scum will rise to the surface, skim it off with a spoon.



Grate the orange zest off the orange and add. Then chop off all the outside leaving only orange pulp. Mash this and add it to the pan.

Now add all the other spices.



Make a strong cup of black tea. If you're using European or American teabags you might need two in the cup. Anyway, it should be strong and black, add it to the pan.



Now continue to heat (without boiling, it should be steaming hot), for between 30 mins and 5 hours (depends on the recipe) I heated for 1 hour.

Whilst this is going on, clean your demijohn, tube and airlock with campden tablets - dissolve about 5 in a couple of pints of hot water and wash everything with it. Then rinse with fresh cold water. This is important :)

After your hour(s) you must then leave it to cool. This takes at least an hour, if not more - too hot and you'll kill the yeast. I racked the liquid into the demijohn after 30 mins then stood the demijohn in cold water for another 40 or so. It should be warm, not hot, not cold.

Ok, now we're ready to strain it into the demijohn.



Put the demijohn below the pan, I used a tea strainer in the pan to stop the spices and bits shooting up the tube during this process, or you could strain it first into a sterilised plastic bucket, another pan, etc.

Place one end into the pan, then suck on the other end until the liquid comes through, putting it quickly into the demijohn. Gravity will then take over and drain from one to the other.



Assuming your mead mix isn't too hot, now sprinkle a heaped teaspoon of yeast into the demijohn and apply the airlock with water in it.

Leave in a warmplace until fermentation has ceased (no more bubbles go through the airlock), then use the same racking method with the tube to transfer the mead into sterilised wine bottles. Cork them and store in a cool, dark place for a month before drinking.

Mead lasts for up to a year, but not really longer.

I'll update this article when I rack my bottles, after all, it's my first time too!

Good luck!

Note, this seems to make a dry mead! Not sure if this is down to the honey, or the yeast, but there appear to be two suggestions for sweeter mead: Add more honey at the start, and reduce water slightly, or if already finished, add honey to the mead before bottling. Please let me know if you try either, I'll make a new batch and update again.







Comment How to make easy Mead recipe comment by tek Hits | Last Modified 2009-07-14
Might give this a go actually, I have four demi's sat doing nowt till near xmas :o)
Comment How to make easy Mead recipe comment by Ralpharama Hits | Last Modified 2009-07-23
Just racked this off today, as I had a lot of sediment and bits floating on top :)

Not bad taste, about half way there or less I think, slightly worried by the orange flavour - it is quite strong.

More updates to follow.
Comment How to make easy Mead recipe comment by Chen Xueren Hits | Last Modified 2009-10-19
I made some of this, I have racked it once, and will leave it now until the fermentation stops. Lovely colour and my sample taste was lovely. Thanks for the recipe.
Comment How to make easy Mead recipe comment by caroline Hits | Last Modified 2009-10-29
Will rack this today. Very cloudy and still fermenting. I used orange flavouring so there is little sediment. I think mine will be interesting! Thanks for the recipe.
Comment How to make easy Mead recipe comment by Ralpharama Hits | Last Modified 2009-12-04
Results here: http://www.flickr.com/photos/happyralph/4157967836/ on the left.

Taste - very light, not much like mead at all to be honest, more like a wine. I think next time I'll use a very dark honey, as I've realised that's the way I like it... It's not bad, I'm hoping the flavour will get some more character as it ages.
Comment How to make easy Mead recipe comment by someone Hits | Last Modified 2010-10-18
nice recipe but mead can last for way longer then a year,it gets better with time and many say you should wait atleast 9 months before drinking it
Comment How to make easy Mead recipe comment by Hits | Last Modified 2011-05-15
Comment How to make easy Mead recipe comment by billdo Hits | Last Modified 2011-05-29
only made wine from cans up till now - gonna give this a go will keep you posted
Comment How to make easy Mead recipe comment by jack Hits | Last Modified 2011-06-14
an easier way of removing the sediment is to dip a fine seive into your mead then rinse and repeat. saved me loads of time when i found this out.
Comment How to make easy Mead recipe comment by Jocasta Hits | Last Modified 2011-08-31
I'm looking for a decent mead recipe and may give this one a bash as it looks pretty damn easy. Only thing is, I've read that mead is better several years old! I'm wondering why you've said it only lasts for a year? Is that this particular recipe?
Comment How to make easy Mead recipe comment by Ralpharama Hits | Last Modified 2011-08-31
@Jocasta no, I heard that, but other people have told me it is nonsense!
Comment How to make easy Mead recipe comment by N Hits | Last Modified 2011-09-03
Just made some of this, mine has a strong cinnamon smell which is worrying. Hopefully it will be ok.
Comment How to make easy Mead recipe comment by Ralpharama Hits | Last Modified 2011-09-05
@N did you use a single stick, like one of these? http://www.perfectbrewingsupply.com/products/Cinnamon-Sticks-%252d-1-oz..html not sure why it would be too strong if yes :(
Comment How to make easy Mead recipe comment by Greenleaf Hits | Last Modified 2011-09-21
Quick question.... Mead has now finished fermenting and is clearing very quickly. Couple of things though, its tastes a little medicinal and not that sweet on a quick sample, and its still sparkly on the tongue... Did you degas yours? Ta!
Comment How to make easy Mead recipe comment by Ralpharama Hits | Last Modified 2011-09-22
@Greenleaf sorry to hear that it is not as you expected. You can add honey to the mead before bottling, then let sit and mature for a couple of months before drinking - this is supposed to be fine, but I've not tried it!
Comment How to make easy Mead recipe comment by Greenleaf Hits | Last Modified 2011-09-24
No need to be sorry! Not unhappy at all, just want to make sure i'm heading in the right direction with it! Thanks for the advice, will try and lit you know how it turns out.
Comment How to make easy Mead recipe comment by bigwhytey Hits | Last Modified 2011-10-06
tried the recipe and its great, thanks
Comment How to make easy Mead recipe comment by stinky brian Hits | Last Modified 2011-10-06
great recipe, great taste, one sore head
Comment How to make easy Mead recipe comment by adam Hits | Last Modified 2011-10-06
how long would u leave a 5 gallon brum to foment
Comment How to make easy Mead recipe comment by Annie Hits | Last Modified 2011-11-25
I'm wondering whether the mead I made 6 weeks or so ago has fermented at all. Looking very cloudy and no bubbles in the airlock. I'm wondering whether I kept it warm enough - it's been in the airing cupboard and the heating was left on for the fortnight I was away on holiday. Should I re-warm the liquid and add some more yeast or write it off?
Comment How to make easy Mead recipe comment by Licy Hits | Last Modified 2012-06-04
Try blending it with more honey before bottling it to get a sweeter mead
Comment How to make easy Mead recipe comment by sharon Hits | Last Modified 2012-06-09
wen do you add the mead?? is it wen your puttin the other spices in
Comment How to make easy Mead recipe comment by Mark Hits | Last Modified 2012-06-24
Hi there. I just came upon your blog today but I just made my own mead with just honey, water and yeast. I'm just wondering if I should keep it in a dark of bright place? At the moment its wrapped up in a blanket as the weather is acting up and my flat is a constant 20 degrees C. Any ideas?
Comment How to make easy Mead recipe comment by AJ Hits | Last Modified 2012-10-20
Just made 2 gallons, using this recipe. I'm not too crazy on the choice of spices, but I've used them as described, and am curious how it will taste in 3-6 months or so. Thanks!
Comment How to make easy Mead recipe comment by B.Keeper Hits | Last Modified 2012-11-20
I might be too late -oops - but be careful when adding more honey before bottling as fermentation may restart giving at least a deposit of yeast in the bottle, and at worst an exploded bottle or two.
Comment How to make easy Mead recipe comment by Paper Tiger Hits | Last Modified 2013-01-03
Did anyone measure the original gravity of this recipe ? I forgot to measure mine.. actually I only bought a hydrometer after fermentation.

Just to add something useful - To sweeten after fermentation just add more honey but also add some sodium metabisulphate first to kill the remaining active yeast cells and prevent fermentation from kicking off again.
Comment How to make easy Mead recipe comment by Plews Hits | Last Modified 2013-02-04
I've just started. Made two different types. Will let you know how it goes..
Comment How to make easy Mead recipe comment by Paper Tiger Hits | Last Modified 2013-02-27
Right, I have made and drunk the mead. I found - it was quite low alcohol due to the relatively small amount of honey in it. 30 cloves for a 1 gallon demijohn was way too many. It had an almost antiseptic taste but with added honey afterwards was drinkable. My second mead used 6 jars honey rather than 4 and only 7 cloves. And I added a tsp of ground ginger and a lime (just because I felt like it) and this came out at around 11% by volume.

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