Meadrecipies

Here you can find some recepies I have tried out during the last few years.

Basic Recipy for mead

Ingredients:
7 kgs honey
4 teaspoons acid blend
6 teaspoons yeast nutrient
1 packet wine or ale yeast
1.5 teaspoons grape tannin
water to make 20 litres

If the thought of chemicals makes you cringe, feel free to boil the must, substitute bee pollen for nutrients (1 tablespoon/litre), strong brewed black tea for tannin (1/5 tablespoon/litre), citrus peels (from 2-3 lemons or other fruit) for the acid blend.

Fot more directions go back to the page 'the wonder that is mead".

Applemead

For 10 litre 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.

Elderberrymead

For 10 litre 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 disolve the honey in the juice.

Strawberry-raspberrymead

For 10 litre 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.

Foam

This is what the foam looks like as it escapes through the waterlock...

Rosehipmead

For 10 litre 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

For 10 litre 'mead':

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.

This summer:

This summer I intent to make some mead from redcurrants and whitecurrants aswell as bramble. That mead roaming and searching the woods this summer...

Links

mead and more

got mead