Basic Mead

Source: Rick Reid
Recipe added: 04/23/01

This recipe turned out fantastic. I tried this after a few months and it didn't taste too bad but didn't have the fizzle. I totally forgot about this batch in my refrigerator for about a year and pulled out a bottle. It was killer. Simple, sweet aroma with a nice champagne like taste at the end. Should get better with age, not sure though, because my first batch went quick. This was originally a quickie mead recipe, but found that the fermentation techiques called for induced too much bacteria.


Recipe type: Other
Batch Size: 1 gal
Starting Gravity:
Finishing Gravity:
Time in Boil:
Primary Fermentation: 2 days
Secondary Fermentation: Then to bottle!!!!!



In a pot, simmer for 2 minutes cloves, cinnamon, and ginger root. Add orange peel and simmer additional 2 minutes. Add water to bring up to 3 quarts. Return to a simmer and add honey, stirring constantly. Be careful not to boil. A foam will begin to form, if foam is white, remove. If foam is yellow, lower heat. Continue until foam no longer appears. Remove from heat and transfer to fermenter, leaving spices in pot. Pitch champagne yeast. Stir once and close fermenter and add airlock. Allow to ferment for 24-48 hours. Transfer to bottle and store in refrigerator.
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