Dynamic ingredients:
This is the only homebrew recipe database where you can dynamically recalculate the ingredients/ quantities! Recipe says 6 pounds, but you only have 4? Recalculate!

Winemaking recipe: Mead

Mead Mead provides a wonderfully ambient drink, with nothing so enjoyable as learning to differenciate between meads made from different sources of honey.

Ingredients:

Recalculate ingredients based on
 

The following ingredient quantities are based on 1 gallon(s) of wine being made.

Item Quantity Comment
Campden Tablets 1 tablet(s) crushed
Citric acid 3 teaspoon(s) (levelled)
Honey 1800 gram(s) Clear or set
Pectin destroying enzyme 1 teaspoon(s) (levelled)
Tannin 1 teaspoon(s) (levelled)
Water 4 litre(s)
Yeast nutrient 1 teaspoon(s) (levelled)
Yeast, all purpose 30 gram(s)

Instructions

To make mead wine…

  1. Pour the honey and water into a large saucepan, bring to the boil and boil gently for 20 minutes.
  2. Skim any scum from the surface as it appears.
  3. Allow to cool to 21 C and pour into a demijohn.
  4. Add the citric acid, tannin, pectic enzyme, yeast nutrient and yeast.
  5. Insert airlock and bung and allow to ferment to a finish.
  6. If a sediment should form on the borrom of the jar during fermentation syphon off into another demijohn, do not disturb the sediment, add one crushed Campden tablet and refit airlock. Repeat this process if required.
  7. The Mead should be matured for at least 6 months in a demijohn fitted with an airlock.
  8. After 6 months you can bottle or drink your mead but it is best if left for at least a year

Winemaking equipment

See our detailed list of wine making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).

Navigation: Recipes > Wine recipes

View basket View basket | Home

Homebrewing? Brew-Magic!