The most popular mead recipe is the classic Traditional Mead or Show Mead, which is a simple, straightforward recipe that highlights the natural flavors of honey. This basic recipe is beloved by beginners and experienced mead makers alike because it’s easy to make and provides a solid foundation for experimenting with different flavors later on. Use same techniques as outlined in the Queen Bee Recipe as this is a very similar recipe except with brewers yeast & yeast nutrients.
Classic Traditional Mead Recipe
Ingredients:
- 3 pounds of high-quality honey (wildflower, clover, or your favorite variety)
- 1 gallon of filtered water (spring water works well)
- 1 packet of wine yeast (Lalvin D-47 or EC-1118 are popular choices, we’ve also heard Wyeast 1388 – Belgian Strong Ale makes for a quicker drinking mead)
- 1 teaspoon of yeast nutrient: generic yeast nutrient, fermaid O, and fermaid K are all fine (optional but helps fermentation)
- 1 airlock and stopper
- 1 fermentation jug (Bold I’Land glass carboy)
- 1 auto-siphon and bottling wand
- Sanitizer for cleaning equipment
Directions:
- Sanitize Everything:
- Make sure all your equipment is thoroughly cleaned and sanitized. This step is crucial to avoid any off-flavors or contamination.
- Mix the Honey and Water:
- Pour half of the water into your fermentation jug. Add the honey and stir or shake the jug until the honey is fully dissolved. Then, add the remaining water, leaving some space at the top of the jug.
- Add the Yeast:
- Sprinkle the yeast over the honey-water mixture. If you’re using yeast nutrient, add it now and give everything a vigorous shake to aerate.
- Seal and Attach the Airlock:
- Place the stopper and airlock on your jug, making sure it’s airtight. Fill the airlock with sanitizer or vodka.
- Fermentation:
- Store the jug in a cool, dark place with a consistent temperature between 60-75°F. Fermentation should start within a day or two. Let it ferment for about 4-6 weeks, or until bubbling in the airlock slows significantly.
- Racking (Optional):
- If you want clearer mead, you can rack it into another sanitized jug, leaving the sediment behind. This step isn’t necessary but can improve the clarity of the final product.
- Bottling:
- Once fermentation is complete, carefully siphon the mead into sanitized bottles. Cap them and, if you can wait, let the mead age for a few months to improve its flavor.
- Enjoy:
- When it’s ready, pour yourself a glass and enjoy the smooth, honeyed taste of your homemade traditional mead!
Notes:
- This basic recipe can be easily modified to create different types of mead. For instance, you can add fruits, spices, or herbs during fermentation to create melomels (fruit meads) or metheglins (spiced meads).
- Aging mead for at least 6 months to a year can significantly enhance its flavor, but it’s perfectly drinkable after just a few months if you’re eager to try it.
This classic traditional mead is popular because it’s simple, reliable, and lets the natural flavors of honey shine. It’s a great starting point for anyone new to mead-making!