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Mead

This simple and rewarding mead recipe yields a sweet, floral beverage with a hint of fermentation, perfect for beginners and seasoned enthusiasts alike.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Drinks and Beverages
Cuisine: Various
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups honey
  • 1 gallon water
  • 1 teaspoon yeast
  • 1/4 teaspoon yeast nutrient
  • Optional: fruits or spices e.g., berries, cinnamon sticks, or ginger

Equipment

  • 1-gallon glass carboy or fermentation container
  • Airlock and stopper
  • Large mixing spoon
  • Measuring cup
  • Sanitizer (like Star San)
  • Bottling wand or funnel
  • Wine bottles and corks or caps

Method
 

  1. Sanitize all equipment thoroughly using a food-grade sanitizer and rinse with clean water.
  2. In a large mixing bowl, combine 2 cups of honey with 1 gallon of warm water (around 110°F) and stir for 2 minutes until the honey is fully dissolved.
  3. Add 1/4 teaspoon of yeast nutrient to the honey-water mixture and stir for 1 minute.
  4. Allow the mixture to cool to room temperature (68-72°F), approximately 30 minutes.
  5. Sprinkle 1 teaspoon of yeast over the cooled must and stir gently for 30 seconds to incorporate.
  6. Transfer the must into the sanitized 1-gallon glass carboy, leaving at least 2 inches of headspace.
  7. Seal the carboy with the stopper and airlock, ensuring a tight fit.
  8. Place the carboy in a dark, cool area (65-75°F) and ferment for 4 to 6 weeks, checking occasionally for airlock activity.

Notes

Allow the mead to ferment for at least 4 weeks and age an additional 2 weeks after clearing for improved flavor.