Sunday, January 1, 2012

Time to make some mead, no excuses.


Mead is the easiest beverage you will ever ferment and it is delicious.


Used buckets work great as long
as they are food grade. 
1. Go to your local Asian restaurant and ask them for an empty food grade five gallon bucket.  Smaller works fine too depending on how much mead you want to make.  I offered to pay the lady at a local Chinese restaurant and she charged me $3 for each bucket which is way less than if I had bought it new.

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. 
4.  After it is good and bubbly (avg 4-10 days) depending on how warm your house is, transfer the mixture to a carboy and insert an airlock.  Carboys are spendy, I highly recommend craigslist.  I got a lot which included over seven carboys of different sizes for a real reasonable price off craigslist.  Or ask your grandma to remove her penny collection from hers and let you have it.

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!


2 comments:

  1. Sounds really great, Dana! We got some really nice mead from one of my brothers for Christmas. They felt it was a little too sweet also, and recommended making a spritzer with it-- just adding it to fizzy water.

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  2. Yea for brothers who gift Mead! I had some hard apple cider that didn't turn out so well and I just cook with it, no way I'm getting rid of it! So I'm happy this mead turned out so well. I like the spritzer idea! I have mixed the mead with a friends yummy hard apple cider and it's delish!

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