Mead recipes

Here you can find some recipes I have tried out during the last few years. The recipes are (with the exception of the base recipe) for 10 liters mead.

mead_01
Basic recipe for 20 liter mead

            • 7 kg honey
            • 4 teaspoons lemon juice
            • 6 teaspoons yeast nutrient
            • 1 packet wine or ale yeast
            • enough water to fill it up to liters

For further instructions its best to look at our main mead page.


appelmede
Apple mead

  • 4 kgs honey
  • 8 litre applejuice
  • 6 teaspoons yeast nutrient
  • 1 packet wine or ale yeast

Part of the juice is used to disolve the honey. The rest is used to fill the bottle to 10 litres. This makes a very tasty mead but it does need it’s time to ripen, about 2 years.


vlierbes
Elderberry mead

            • 4 kgs honey
            • 8 litre elderberryjuice
            • 6 teaspoons yeast nutrient
            • 1 packet wine or ale yeast

The Elderberryjuice most be boiled before use for it containce a type of accid that is harmfull to humans and animals. 2 minutes of boiling solves this problem. After it has cooled down a bit, you can dissolve the honey in the juice.


frambosia
Strawberry/Raspberry mead

  • 4 kgs honey
  • 4 litre strawberryjuice and
  • 4 litre raspberryjuice
  • 6 teaspoons yeast nutrient
  • 1 packet wine or ale yeast

I only use fruitjuice from 100% ecologically grown fruit. The juice of my choice gives a lot of pressure during the first days of yeasting (=foam) which can lead to a great big mess and lots of residue.


rozebottel
Rosehip mead

            • 4 kgs honey
            • 8 litre rosehipjuice (Rosa canina)
            • 6 teaspoons yeast nutrient
            • 1 packet wine or ale yeast

This gives a very clear mead that is very drinkable even after a very short yeastingtime (three months).


ratatouille
Ratatouille

  • 4 kgs honey
  • 8 litre of leftover mead, wine, fruitjuices, water, herb or whatever else your fridge holds.
  • 6 teaspoons yeast nutrient
  • 1 packet wine or ale yeast

My ratatouille is never the same cause my fridge never holds the exact same contense as the last time. Fruitjuice, fruitlemonades, wine, port, mead that is left over after botteling, some water to fill up the yeastingbottle, a waterlock on top and then patience, lots of patience.

Volg het bord Mead van DenBlauwen op Pinterest.

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