Hot Mead Recipes

HOW TO MAKE MEAD: A HOMEMADE HONEY MEAD RECIPE

Steps:

• Simmer ½ gallon of water until warm.
• Add honey: 2 pounds for a dry mead or 3 pounds for a sweet mead. Stir until dissolved.
• Simmer (don't boil) for about 30 minutes, skimming off any scum that forms. Remove from heat and let cool to about 100°F and pour into 1 gallon carboy.
• Add any extra ingredients you may want. See below for ideas.
• When the temperature is below 90°F, add the yeast. One package will make 5 gallons of mead, so use between ⅕ of a package and ½ a package. I typically make two gallons at a time and divide the package between the two.
• Cap the bottle and shake well. Add more water to fill the bottle, making sure to leave 3-4 inches of headroom at the top. Take the top off and add an airlock. These are available at your local homebrew store or online here.
• Once the airlock is in place, set the bottle in a cool spot for about 6 weeks.

HOT MEAD

Steps:

• In a medium saucepan, bring the honey and water to a boil, skimming any foam from the surface. Add the cloves, cinnamon sticks, vanilla bean pod, and orange rind, return to a boil, and remove from the heat. Let sit for 1 or 2 minutes, then bring to a boil again. Remove from the heat, cover, and set aside for at least 30 minutes to steep. Strain through a fine-mesh strainer or a regular strainer lined with a coffee filter or cheesecloth, and again bring to a boil. Pour in the vodka. Stir well and serve piping hot.

SIMPLE ONE GALLON MEAD RECIPE

Steps:

• Sanitize everything that will be used in the brewing process.
• Heat about 1/2 gallon of non chlorinated water in the pot on medium heat. Once it's warm, but not boiling, add the honey and stir it so it all dissolves. Turn off the heat.
• Put the berries or other fruit, orange slices (skin and all), and raisins into the one gallon jug.
• Use the funnel and carefully pour the honey water mixture into the jug.
• Top off the jug with cold (preferably filtered) water, leaving at least 2 inches of head space on top. Put the lid on the jug and gently mix everything around a bit.
• Make sure that the temperature of the must is below 90°F, then add 1/2 packet of champagne yeast. Put the lid back on tightly and this time shake the jug for a minute or two to distribute the yeast.
• Put a little water in the airlock to the line, then put the rubber stopper end into the jug. Put the jug in a dark place. It should start bubbling within 12-24 hours.
• After about 4-6 weeks of fermenting, once all bubbles have stopped rising in the jug and airlock, the mead can be bottled and aged.

MULLED MEAD

Steps:

• Pour the mead (or cider) into a saucepan and add the brandy, apple juice, lemon peel, cloves, cinnamon stick and ginger. Gently warm through until simmering then remove the spices and lemon zest with tongs or strain through a sieve before serving.