Book of Days Tales

The first Saturday in August is Mead Day. Mead is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. Possibly the most ancient alcoholic drink, pre-dating agriculture, the defining characteristic of mead is that the majority of the beverage’s fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling, and despite a common misconception that mead is exclusively sweet, it can also be dry or semi-sweet.

Ingredients

filtered water (or distilled)
2-3 pounds honey (local raw honey is best)
2 gm champagne yeast

Instructions

Simmer ½ gallon of water until warm.

Add honey: 2 pounds for a dry mead or 3 pounds for a sweet mead. Stir until dissolved.

Simmer (don’t boil) for about 30 minutes, skimming off any scum that forms. Remove from heat and let cool to about 100°F and pour into 1 gallon carboy.

Add any extra ingredients you may want. .

When the temperature is below 90°F, add the yeast. One 5 gram package will make 5 gallons of mead, so use between ⅕ of a package and ½ a package.

Cap the bottle and shake well. Add more water to fill the bottle, making sure to leave 3-4 inches of headroom at the top. Take the top off and add an airlock. These are available at your local homebrew store or online here.

Once the airlock is in place, set the bottle in a cool spot for about 6 weeks.

Within 12 to 24 hours, you’ll notice bubbling and foaming in the top of the bottle. This is normal. If you add fruit or herbs, this may bubble into the airlock and get stuck. This is normal too, but you’ll want to clean it out well and reset it. A clogged airlock could lead to an explosion.

After six weeks, check the airlock. It should have stopped bubbling, or the bubbling may have slowed to once every minute instead of every few seconds like it will do in the beginning. When the bubbling stops, it’s time to bottle it.