HONEY MEAD

Design Your Own Label
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MAKES: 21-23 LITRES
   
INGREDIENTS:
5.5-8kg honey
17.5L water, warm
10g yeast (wine, champagne or mead)
   
METHOD:
  1. Sterilise fermenting vessel and equipment.
  2. Place water and honey into FV. Stir to dissolve. Cool to 20°C. 
  3. Record sugar level using a hydrometer.
  4. Remove 1C liquid into a clean jar. Add yeast, rehydrate for 30 seconds then add lid and shake well. Loosen lid and leave in a warm place (room temperature) until yeast is activated (frothy).
  5. Pour activated yeast back into must. Mix well.
  6. Attach airlock to FV. 
  7. Ferment for 2-4 weeks – until bubbling has subsided.
  8. Siphon into a secondary (sterilised) FV, and mature for a further 1-4 months until clear and mellowed to your liking.
  9. Before placing into bottles, test sugar level using a hydrometer to determine final ABV.
  10. Rack into bottles. Seal, label and store in a cool, dark and dry place. Age further if desired to get clearer mead. Mead improves with age – such as a further 6- 12 months.
   
APPROXIMATE ABV: 10-12.5%
   
Serve mead chilled over ice or mix with soda water (or lemonade).
   
Ginger Beer, Honey Mead and Spiced Mead

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