mead, traditional mead
Source: Murray Ballard (email@example.com),
r.c.b., September 17, 1995
Here is an easy recipe for mead.
I also have recipes for Cider, and beers/ales including Nettle,
Elderflower, Bran, Spruce, Parsnip and Ginger. Please note that
these are UK varieties, and may not be suitable in some countries.
All weights and measures are UK Imperial.
Ingredients: (for 1 gallon)
- 4 pounds honey
- 1/4 oz. citric acid
- 2 tbs. of freshly made tea
- 1 tsp. grape tannin
- Brewer's yeast
- Yeast nutrient
Bring half a gallon of water to the boil, stir in honey and simmer
for 30 mins. If you want it spiced, add 5 - 8 cloves and two
tsp. ground nutmeg at this stage.
When cool enough, transfer to your fermentation vessel
and add a further 4 pints of water (previously boiled) with the
citric acid and tea or tannin. Allow to cool to 19 - 21 centigrade,
(65 - 70 F) and add the yeast with nutrient.
After the main fermentation (7-10 days) rack into gallon container
and add air-lock. When the fermentation has ended rack into bottles
and store. LEAVE AT LEAST 12 WEEKS BEFORE SAMPLING!!
If you really want to spice the mead, I would not recommend adding
the spice prior to fermentation: this could cause a bad haze, or
even inhibit fermentation (this is just a guess).
Instead, try heating some finished mead with some cloves and nutmeg.