Mead is an alcoholic beverage produced by the fermentation of a diluted mixture of honey and water.

Serving Size: 1 Large Glass (8.1 oz) approx. 350 calories; 0 fat grams; 40 g Carbs; Sugar 40 g.

It is typically clear with a slight gold tint, with an alcohol content of between 7-22%. By varying the proportions of honey and water and the point at which fermentation is stopped, a wide variety of types can be produced ranging from a very dry and light mead similar to more traditional white grape wines, to sweet and heavy-bodied desert wine. If fermentation is left to continue while bottled a sparkling mead resembling a sparkling white wine is produced.

  1. Mix 1 quart honey with 3 quarts distilled water simmer for 5 minutes (do not boil). If you wish to add herbs and spices, add them while it cooks -- star anise and cinnamon work well

  2. Cool the mixture to just above body temperature.

  3. Add a package of yeast and mix it up. An easy way to promote growth of the yeast is to take a cup of the honey water mixture and introduce the yeast to it in a small container. This will give the yeast time to multiply and ensures a better start.

  4. Put in a large container (gallon wine jugs work well).

  5. The best method for allowing the gases to escape is a bubbler. This is a one way airlock that allows the CO2 to escape while keeping the air out. However, without a bubbler, a length of sterile rubber tubing can be stretched over the top and lead into a secondary container of water so that the air will bubble up through the water in the secondary container. This will prevent any air from re-entering your fermenting container. We just use a balloon.

  6. Put in a dark place and let sit for 7 days. Although it's not necessary, secondary fermentation will greatly improve your mead.

  7. Do not refrigerate. Let your mead sit in the jar you brewed it in for another 3-4 months. Keep a tight seal on the bottle.

  8. Siphon the mead off into bottles, using a piece of food grade tubing. You should have several containers to siphon the mead to and from. This is called racking and will help to reduce the sediment (lees) left by the yeast. If you don’t have any tubing, just siphon it thru some cheesecloth or linen.

  9. Store in a cool dark place.

  10. Your mead is now drinkable, but it is even better when aged several months.