Add the yeast* to the bucket/demijohn, replace the lid/bung and swirl again until it is well mixed.ĩ.
Put the lid on the bucket/bung in the demijohn, put your (clean) finger over the hole and swirl everything around.Ĩ. Top up the vessel to about 3 inches from the top with water.ħ.
#MYMEAD QUICKLINKS PLUS#
Once the honey water is virtually at room temperature, pour it into the bucket/demijohn and add all the fruit, plus the cinnamon stick and the cold tea.Ħ. Whilst allowing the water to cool, slice the orange and lemon into 8 pieces.ĥ. Heat about 2 litres of water in a saucepan until warm, then dissolve the honey in the water.Ĥ. Scrub the orange and lemon clean under cold, running water.ģ. This recipe assumes you already have wine/mead making equipment, find all our starter kits here.
Water - Bottled/boiled which has gone cold/filtered - to top up to 1 gallon. Half a cup of strong, black tea (which you've brewed and then allowed to go cold). We use the honey from our hives, try to find a local honey seller if you can.) 3.5lbs honey (use decent quality honey, the final product will be so much better if you do. Makes 1 gallon (4.5 litres, 6 standard wine bottles) Ingredients C heck out our Mead Making Kits and Ingredients.Īlmost Off Grid Mead Recipe for Beginners You don't need a lot of equipment to get going. Whatever you want to call it (and I call it mead): it's delicious. Technically, this basic mead recipe for beginners is a sort of mead/melomel/metheglin. So as you see, once you start making Mead then a whole new world of exciting variations opens up to you. You might say a cross between a beer and a mead. Hippocras - a grape based mead with herbs added.īraggot - mead with hops and malt. A sort of wine made with honey or, alternatively, a mead made with grapes. In its heyday, cyser was mostly made in abbeys and monasteries. Metheglin - a mead containing spices and/or herbs.Ĭyser - honey and apple juice fermented together. I tend to refer to any fermented honey-based wine as mead, but in fact there are a number of names for the many mead variations. The purists would say that once you start adding things to the mead, that turns it into something else. We've developed it over time not only because it's a great basic mead recipe, but because it's an ideal base to which we add other fruits and herbs. You will find my Mead Journal on Amazon, packed with hints, tips and recipes at the front, followed by over 100 lined pages to record your tasting notes and recipes. Incidentally, something else that's great when you're starting out is your very own Mead Making Journal. Both recipes are ideal when you're starting out. Then it occurred to us that we have our own Mead Recipe which is also ideal when you're new to Mead Making. It was originally posted by Joe Mattioli on a website called Got Mead years ago, and went viral. When people ask us for a Mead Recipe for Beginners, we often point them to Joe's Ancient Orange Mead (JAO) Recipe. Interest in mead making seems to us to have increased a lot over those years. This year marks the 4th year of our Homebrew shop.
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