Refreshing Summer Drink Mead Recipe
This traditional mead recipe creates a lightly sweet, herb-infused honey wine with a smooth, mellow flavor. It's an old-world favorite that's easy to prepare and perfect for anyone exploring ancient fermentation techniques at home.
Equipment
- Large pot (at least 1 gallon capacity)
- Glass fermentation vessel (1 gallon or larger)
- Cloth or aluminum foil
- Airlock and stopper
- Siphon or bottle for storage
Ingredients
Basic Version:
- 1 gallon spring water
- 1 quart honey (3 pounds, 100% pure, preservative-free)
- 2 teaspoons ale barm or dry ale yeast
- Optional: 1 teaspoon yeast nutrient or booster adjust based on product instructions
Elgyn (Herbal) Variation:
- Add 2 cups fresh herbs such as sage, rosemary, and thyme
Instructions
- Add the water to a large pot and bring to a boil. Remove from heat and stir in the honey until fully dissolved.
- Return the pot to high heat and bring the mixture back to a boil. Skim off any foam or scum that appears. Boil for 5 minutes, then remove from heat.
- If using a glass fermentation vessel, cool the mixture to 98°F before transferring. If you're adding herbs for elgyn-style mead, stir them in now while the liquid cools.
- Pour the cooled mixture into your fermentation vessel (glass or earthenware). Add the ale barm or yeast, and yeast nutrient if using. Stir until dissolved.
- Cover the vessel with cloth or foil. Let it sit out of direct sunlight for 3 to 7 days to ferment.
- Once fermentation settles, carefully transfer the mead to a bottle, avoiding the sediment at the bottom. Attach an airlock and let sit out of direct sunlight for 2 more days.
- The mead can now be consumed. For a clearer or stronger mead, allow to ferment up to 3 months. Do not seal the bottle during this time, as pressure may build.
Notes
- Cook Time: 5 to 9 days (up to 3 months for higher alcohol and less sweetness)
- Total Time: 5 days to 3 months (including fermentation)
Tried this recipe?Let us know how it was!