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Mead Recipes
Sample recipes: for 1 gallon batches
Dry Mead
| 2 1/2# Honey |
Any pure honey should work well. |
| 7 pints water |
Good quality water (not distilled) |
| 3 tsp. Malic Acid |
|
| 1 1/2 tsp. Tartaric Acid |
|
| 1/4 tsp. Tannin |
Tannin is very strong, be careful not to over use! |
| 1 tsp. Yeast Nutrient |
Yeast need the nutrient to work well, otherwise your fermentation might be
slow or not start. |
| 1 Campden Tablet (crushed) |
Campden tablets are a measured amount of sodium or potassium
metabisulphite. Used to sanitize your honey. (put in 1 day before yeast) |
| 1 pkg. wine or mead yeast |
For best results, use good quality wine or mead yeast. |
Sweet Mead
| 3 1/4# Honey |
Any pure honey should work well. |
| 7 pints water |
Good quality water (not distilled) |
| 3 tsp. Malic Acid |
|
| 1 1/2 tsp. Tartaric Acid |
|
| 1/4 tsp. Tannin |
Tannin is very strong, be careful not to over use! |
| 1 tsp. Yeast Nutrient |
Yeast need the nutrient to work well, otherwise your fermentation might be
slow or not start. |
| 1 Campden Tablet (crushed) |
Campden tablets are a measured amount of sodium or potassium
metabisulphite. Used to sanitize your honey must. (put in 1 day before yeast) |
| 1 pkg. wine or mead yeast |
For best results, use good quality wine or mead yeast. |
Melomel
| 2 1/2# Honey |
Any pure honey should work well. |
2 # of Fruit
or
2 pt Fruit juice |
no sugar added |
| 6 pints water |
Good quality water (not distilled) |
| 3 tsp. Acid Blend |
|
| 1/2 tsp. Pectic Enzyme |
Helps removes the pectin from the wine. |
| 1 tsp. Yeast Nutrient |
Yeast need the nutrient to work well, otherwise your fermentation might be
slow or not start. |
| 1 Campden Tablet (crushed) |
Campden tablets are a measured amount of sodium or potassium
metabisulphite. Used to sanitize your honey must. (put in 1 day before yeast) |
| 1 pkg. wine or mead yeast |
For best results, use good quality wine or mead yeast. |
Pyment or Clarre
| 1 1/2# Honey |
Any pure honey should work well. |
1 pt White Grape conc.
or
2 # Lt. raisins |
|
| 6 1/2 pints water |
Good quality water (not distilled) |
| 3 tsp. Acid Blend |
|
| 1/8 tsp. Tannin |
Tannin is very strong, be careful not to over use! |
| 1 tsp. Yeast Nutrient |
Yeast need the nutrient to work well, otherwise your fermentation might be
slow or not start. |
| 1 Campden Tablet (crushed) |
Campden tablets are a measured amount of sodium or potassium
metabisulphite. Used to sanitize your honey must. (put in 1 day before yeast) |
| 1 pkg. wine or mead yeast |
For best results, use good quality wine or mead yeast. |
Metheglyn
| 3# Honey |
Any pure honey should work well. |
4 Cloves
1/2 oz Ginger root
1 oz Elder flowers * (optional) |
|
| 7 pints water |
Good quality water (not distilled) |
| 3 tsp. Acid Blend |
|
| 1 tsp. Yeast Nutrient |
Yeast need the nutrient to work well, otherwise your fermentation might be
slow or not start. |
| 1 Campden Tablet (crushed) |
Campden tablets are a measured amount of sodium or potassium
metabisulphite. Used to sanitize your honey must. (put in 1 day before yeast) |
| 1 pkg. wine or mead yeast |
For best results, use good quality wine or mead yeast. |
Queen Elizabeth's Mead / Metheglyn
| 3# Honey (heather honey if possible) |
Any pure honey should work well. |
| 1 gallon of water |
Good quality water (not distilled) |
| 1/4 oz. Tartaric Acid |
|
| 1/2 oz. Malic Acid |
|
| 1 tsp. Yeast Nutrient |
Yeast need the nutrient to work well, otherwise your fermentation might be
slow or not start. |
| 1/8 tsp. Tannin |
Tannin is very strong, be careful not to over use! |
| 1 Campden Tablet (crushed) |
Campden tablets are a measured amount of sodium or potassium
metabisulphite. Used to sanitize your honey must. (put in 1 day before yeast) |
| 1 pkg. wine or mead yeast |
For best results, use good quality wine or mead yeast. |
1/2 oz. Rosemary
1/2 oz. Bay Leaves
1/2 oz. Thyme
1/4 oz. Sweet Brair |
After wine is about 3 - 6 months old put the herbs in a muslin bag. Taste
daily untill a satisfactory flavor is reached. Throw out herbs, and let wine age at least
another 6 months. |
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