Design Your Own Label
5.5-8kg honey
17.5L water, warm
10g yeast (wine, champagne or mead)
  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.
Serve mead chilled over ice or mix with soda water (or lemonade).
Ginger Beer, Honey Mead and Spiced Mead

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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