Mead Making at Home: Ancient Drink, Modern Fun
Gather your brewing kit: you’ll need a bucket or carboy with an airlock, a hydrometer, a siphon, and bottles with caps or corks. Sanitize everything—contamination ruins mead fast.
Mix 1 gallon of water with 3 lbs of clover honey in your fermenter. Don’t add honey to boiling water—just combine after the water cools a bit to keep the honey’s flavor.
Add your flavor boosters: fruits, spices, or herbs (like Filipendula for traditional mead). Go easy so you don’t overpower the honey.
Check the must’s gravity with a hydrometer, then stir in white wine yeast. Seal with an airlock.
Stir twice daily for 2 days, then let it sit for 10 days. Siphon off the clear mead, leaving sediment behind.
Let it ferment for at least 4 weeks, racking as needed until clear. Bottle from the bottom up and cap or cork. Age for better flavor—patience pays off!
Making mead is easier than you think, and you can tweak the flavors to your liking. Cheers to ancient traditions!
#MeadMaking #HomeBrewing #FermentedHoney #Food #Cooking
