Basic Mead

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• Step 1

  Bring the gallon of water to a boil in a large pot.

• Step 2

  Warm the honey by placing the jar in a bowl of hot water.

• Step 3

  Heat the fruit juice or jelly and water to lukewarm (approximately 100–105°F), and sprinkle with the yeast. set the mixture aside to let it proof.

• Step 4

  Pour the warm honey into a sterilized 1-gallon fermentation jug.

• Step 5

  Fill the jug about halfway with the boiled water, and swirl vigorously to mix honey and water.

• Step 6

  Add the raisins.

• Step 7

  Fill the jug to the shoulders with boiled water, leaving enough room to add the yeast mixture.

• Step 8

  Allow the mixture to cool; when it is lukewarm (100–105°F), add the proofed yeast mixture.

• Step 9

  Stopper the jug with a sterilized airlock, and check in 1 hour to make sure the airlock is bubbling.

• Step 10

  Set the jug in a cool, dark place until the bubbling stops and the liquid clears. this fermentation can take 2 weeks to several months. don’t be concerned about how the mixture looks after a few weeks, as it may darken during fermentation.

• Step 11

  Rack the mead. (this may be repeated several times until mead has cleared.)

• Step 12

  Bottle the mead, and let it age for at least 6 months. the mead improves after 1 year or more.

  Cook’s Tip
  Some people may be concerned about using raw honey. Most store-bought honey has been pasteurized (heated to 161°F), which kills bacteria but strips the honey of flavor and character. This recipe uses raw honey; in fermentation, the vigorous growth of yeast wins out over the growth of bacteria. If, improbably, yeast growth is weak and bacteria are present, you will be able to tell by a bad smell. In that case, discard the mead immediately and start over.

  Optional:MAKE IT SPARKLE!
  • to create an effervescent mead, rack the
  mead into a clean jug.
  • dissolve 2 heaping tablespoons of priming sugar in a small amount of warm water, and add to the jug.
  • swirl the mead to distribute the dissolved sugar and bottle immediately.

Comments

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Deanna S. · Glenn Heights, Texas, US 15th November 2014

Amy is suppose to have been amount. iPad thinking for me. Lol have great weekend!

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Deanna S. · Glenn Heights, Texas, US 15th November 2014

Pardon my ignorance, but what do you mean by " racking" the mead? I would really like to try this on a lower vol. is that doable? Also, if doing Amy as your recipe,is the sugar vital? I try to stay sugar free as possible with honey as no. Sub,

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MissCindy · Zwolle, Overijssel, NL · 43 projects 16th October 2014

Thanks for sharing this! I love mead! Don't know if I have the patience to let it sit and do nothing for a year! ;)
I have a question, what does it mean to "Rack the mead"?
Thanks for your answer!

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