Share on...

Mead (dry or sweet)

• Take 1.5 to 2 kg of mild honey, depending on the desired dryness or sweetness of the wine.
• If a wine yeast is to be used, have it activated and ready in advance.
• Bring the honey to the boil in two or three times its volume of water.
• Stir with a stainless steel spoon until the honey is dissolved, or it may burn.
• Skim of any scum which arises.
• Add approximately 15 g of citric acid and the yeast nutrient to the hot liquid.
• Alternatively, you may use the juice of 4 to 6 lemons, when only half the yeast nutrient needs to be added.
• Add the remaining water, transfer the mixture to a fermenting container, and add the yeast when it has cooled.
• A narrow neck and airlock are advisable.
• Since there are 4.5 L of water and 2 kg of honey, the total volume of liquid will be approximately 4 to 5 L.
• This will allow for a whole gallon after racking.
• Rack when the wine begins to clear, and a distinct layer of sediment can be seen at the bottom of the bottle.
• Wine made now would be worth drinking at Christmas, but it would be better for keeping.