|Used buckets work great as long|
as they are food grade.
2. Mix honey (preferably raw and local) and water in a 4:1 ratio. I used 2.5 gallons (40 cups) to 10 cups of honey.
3. Cover the honey water with a cloth. Check and stir it several times a day. It will start bubbling in a few days and it will smell deliciously sweet and fragrant!
*Note: if at any point it gets mold or a film on top SCOOP THE FILM/MOLD OFF and stir. That's it, don't freak out, and don't throw it out. Scoop it off and carry on. I promise your wine will be okay.
|This is what was left of my mead after|
I decided to age it some more.
This is a glass carboy with an airlock.
Then choose your next step:
Option 1 - Let it sit for a month and viola, mead!
Option 2 - Do as I did and bottle it, gift it to friends, taste it (again), realize it is way too sweet for your pallet and not fermented enough. Return what is left from the bottles you still have to the carboy and let it ferment for a year.
Option 3 - Rack it. That is, siphon it to another carboy or if you have only one, send it back to your five gallon buck and then back to the carboy. This step is not necessary but will get rid of the sediment and create a more clear crisp beverage. Let if ferment for about a year (or a couple more months - it's your mead, you decide) then bottle it!
This is a delicious, nutritious beverage full of vitamins, minerals and probiotics. When aged to my liking it is a smooth, dry and full honey wine.
Next time around I shall experiment with spices, fruit blends and/or unique honey/honey blends!