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Articles Should you make 1 gallon of mead or 5 gallons? Mead Making and Alcohol Content The Secret Art of Mead Making Revealed New: 5 Tips for the beginner mead maker It's all about the Honey - A dramatic look at how important honey is in mead making For Beginners: How to make your first and easy 1 gallon batch of Mead honey wine How to make a sparkling champagne style mead How much does it cost to make a batch of mead? I have the cost breakdown here How to make a batch of mead today! The fast, easy, and cheap way to your first batch of honey wine The difference is the honey! A stop motion animation showing two different honeys side by side and how the fermented brew looks Thinking about designing or buying your wine and mead bottle labels? Here is some information about labels and bottles that will help you The Magical Transformation of water into wine with pics How and why to use a hydrometer How to use a wine thief to test your wine or mead Dispelling the Myths about Mead Thoughts about Mead and Wine Making Important note about Sanitizing your Mead making and wine making equipment Learning the art of Patience when making wine or mead How do you know the ferment is working? Checking the PH of your Mead to insure good fermentation (video)
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Mead Recipes Here are a bunch of recipes on how to make mead. Mead is very adaptable and that means the recipes are also adaptable and varied. You can change mead significantly by doing things at different times such as pitching in flavors, fruits and spices before it ferments or even pitching them in after the ferment is done. Important note about pitching yeast into a batch of mead. One of the most important things you should know about yeast is that it needs lots of oxygen to grow well. So after you make a batch of materials and have mixed it real well so it is homogenous you then pitch the must into it. Now you have to stir it vigorously for five full minutes so it gets aerated real well. Always do this and use an electric mixer if you would like to. Get lots of oxygen into the brew! Beginning mead maker and looking for a recipe that is exotic, tasty yet very easy? You have got to try the orange clove recipe at the bottom of this page. Hands down one of the best recipes there is and it has such a wonderful taste. This mead is also perfect for heating up and drinking on special occasions, holidays or cold winter nights. Seriously give this one a try, you won't be disappointed.
Little Side Note: Want to make a mead from a 17th Century Recipe? I have the recipe with notes on making quite an Excellent Meathe here Looking for a fast and easy 1 gallon recipe of mead? I have one here: You can even use a plastic gallon milk jug to make it: Fast Easy mead recipe Let's Start out with the simplest three recipes: Dry Mead
Medium Mead
Sweet Mead
These three recipes are the simple and no problem way to make a basic and great tasting mead. The only difference between them is the amount of honey you put into the must.
Old Time Recipes for Home Made Wines "Old Time Recipes for Home Made Wines, Cordials and Liqueurs from Fruits, Flowers Vegetables, and Shrubs" has time worn recipes for making, coloring, flavoring, and mellowing wines. Included are recipes for apple wine, blackberry wine, cherry wine, dandelion wine, plum, raspberry and peach wines, tomato wine and tomato beer, ginger beer, sham champagne, cider champagne, apple brandy, black cherry, orange and raspberry brandies, blackberry cordial, ginger, peppermint, orange and strawberry cordials, anisette de bourdeaux liqueurs, maraschino, nectar, elephant's milk liqueurs and many more.
Flavored Mead RecipesHere is an interesting new mead recipe submitted by a web visitor (Tim B.) My thanks to him for this unique recipe. It is kind of a take on my crazy coconut mead experiment. Coconut Mead This one is very simple but came out great. I tapped about 250 coconuts (all still green), and got about 10 gallons of coconut water. I dissolved 1.5 gallons of clover honey and pitched 5 gallons with red star champagne yeast and the other five with a montpelier wine yeast. I racked them 3 times over the course of a month and a half, and two months later it is just about all gone. Had a nice flavor and a heck of a kick. The champagne was pretty dry, and the montpelier still had a little sweetness remaining.
Blackberry Mead You make any type of mead from the above recipes dry, medium, or sweet and then: Right before your final racking you add two cups fresh rose petals per gallon of mead. Sweet Raspberry Mead (Makes 1 Gallon)
Pretty straight forward instructions for this mead. Was the food ingredients before using and crush the raspberries. I froze them for a day before using them so they would break down and release their flavor easier. I thawed them out for the morning, crushed them and added them when I made the mead in the afternoon. Simply add all the ingredients into your mixing carboy then pitch the yeast. Leave extra headroom at the top of the bottle because all the ingredients will cause extra bubbling. Vanilla Metheglyn The definition of Metheglyn is a mead made with herbs and spices. This recipe uses vanilla and makes 1 gallon.
Create your must with all the ingredients then pitch the yeast. Easy to follow recipe.
Pumpkin Mead This is a nice seasonal mead with a beautiful orange color and makes 1 gallon.
Easy to do: Add all your ingredients, stir vigorously then pitch your yeast and aerate for five minutes. Orange Clove Mead (This is one of the best recipes, tastes great and is easy to make. If you are looking for a first recipe to try I recommend this one. Interesting flavor and makes 1 gallon
Simply mix all the ingredients then pitch your yeast. Caring for this mead? The beautiful thing about this mead is that you can rack it off of all the oranges and raisins any time you want to, or you can just leave it all in there. When the oranges sink to the bottom you are ready to drink it or bottle it.. Simple as that. I recommend you bottle it and let it age for a couple more months. This recipe is just simply delicious.
Strawberry Lemon Honey Mead Ingredients for a 1 gallon Mixture:
Here is a great recipe and tips submitted by a web visitor (Kent B.)for A Blackberry Mead: BLACKBERRY MEAD
I sterilize everything , using Starsan sanitizer. Always start your yeast the night before and (note that if you start the yeast the night before the slap pack will explode unless you transfer it to a small starter bottle - don't leave it in the slap pack! ) In a twenty quart stainless steel pot I fill it a third full of water and bring to a boil. I then pull it off of the heat and dissolve all of the honey. I move it back on the heat and bring it almost to a boil again. I skim off the top scum for about 15 minutes. I then add the fruit puree about 5 minutes before I turn off the heat. At this point I add my nutrient and acid blend. I move the whole thing to the kitchen sink where I have an ice bath waiting. I stir in occasionally to help cool the mix. It usually takes about 25 minutes to cool it down changing out the water in the sink three times during the whole procedure. I then move it to a 6 ½ gallon glass carboy and fill it up with the extra water and honey mix until the bottle starts to neck up. This usually leaves at lease a ½ gallon space for foam that will be produced. At this point I put in my bubble stone that is made from aluminum in and hook it to my oxygen bottle. I aerate the bottle for a couple of minutes add the yeast and install the fermentation lock. I usually let this ferment for about 7-9 days until there is a good layer of sediment on the bottom. At this point I rack this into a 5 gallon glass carboy . From there I check the bottle about every three days, watching to see how many bubbles are coming to the surface. After another week I begin to take samples every three days. When it gets close to the flavor I like I usually add gelatin wait a couple of days and rack it again. At this point I have no more bubbles rising. I let it set for a couple of days before I bottle it. I do not know how well this ages as I have never had a batch last for more than a month before my mooching friends have drank it all. The mead is slightly on the sweet side, but warms you up quick. I have not used a hydrometer on this but 1 and a half 750 ml bottle later and you cannot walk. I always start my yeast the night before so I know for sure that I have a viable yeast to pitch .
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Note from Will: Have a great mead recipe you want to share with the world? Send me an email!!!
