Mead

Classification: mead, traditional mead

Source: Murray Ballard (murray@ballams.demon.co.uk), 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

Procedure:

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.