This recipe contains instructions for making a simple mead. Any yeast can be used (baking yeasts will yield ~8%), but a champagne yeast will yield the highest alcohol content(~18%). Ingredient proportions can be varied, less honey will produce a drier mead while more honey will produce a sweeter mead that will have a higher alcohol content.
- Prep time: 15 min
- Vent time: 1 min/day for 2 weeks
- Total time: 1 month
Ingredients
- Water: 1 gallon
- Honey: 3 pounds (4 cups)
- Yeast: a pinch
Directions
You must choose carefully the container for brewing your mead. An airlock allows the container to release pressure automatically without oxygen entering the container and is pretty cheap. It is not needed, but if you use a sealed container and do not relieve the pressure, it can cause your glass bottle to shatter.
- Mix water, honey and yeast and seal the container.
- From the 2nd to the 14th, if you do not use a brewing airlock relieve the pressure from your container once a day opening them for 1 min.
- At day 28 the fermentation process has completed. The mead can now be bottled and flavors such as fruit can be added if you like. Aging a further 2 weeks will improve the flavor but is not strictly necessary.
Contributor(s)
- Luke Preston