Mead, which is also known as honey wine, is produced from 51 per cent honey, water and yeast. As fruit, spices and herbs can be added to mead, the result is a wide range of varieties, much like grape wine.
Ingredients like yeast, tannin, acids and nutrients can be obtained from beer-or wine-making supply shops or can be ordered online.
Here is a recipe for sweet mead to try at home.
Sweet Mead
1.5 kg (3 1/4 lb) pure honey
3.5 l (14 cups) water (not distilled, no chlorine)
15 ml (3 tsp) malic acid
7 ml (1 1/2 tsp) tartaric acid
1 ml ( 1/4 tsp) tannin
5 ml (1 tsp) yeast nutrient
1 campden tablet
1 pkg wine or mead yeast
In a 4.5-l (1 gallon) plastic bucket, mix ingredients (except yeast). One day later, add yeast.
After 1 month, transfer mixture to a glass jug. Keep at a constant temperature of 21 to 24 C (70 to 75 F.) Transfer to a clean glass jug once a month for the first 3 months. After that, transfer when the mead is clear of any layer of yeast or sediment buildup.
When the fermentation has completed, mead has cleared and no bubbles are visible, it is time to bottle. You may have to wait a full year before bottling. If you bottle too soon, you might have a lot of sediment which will detract from the mead.
Makes 4.5 l (1 gallon).
Source: www.Brewsupplies.com
