How to make mead

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By Country Queries of The Field

Thursday, 26 February 2009

I have found some recipes for mead but they seem to vary enormously and are rather complicated. Have you a simple one?

There are two main styles of mead, one which is fermented quickly and has the characteristics of beer and teh other which is wine-like with a high alcohol content. Pure mead is made without any spices or fruit but there are many derivatives.

When making mead it is essential that all equipment has been well sterilised before use. Most recipes stress that the water should be unchlorinated and recommend tap water that has been boiled and allowed to cool.

Add 1.8kg clear honey to 4 1/2 litres of water and stir until dissolved.

Add 25g hops, 13g root ginger and the sliced skin of two lemons.

Boil for 45 minutes.

Pour into a large jar, reserving some of the liquid.

Allow to cool until tepid and add 25g champagne yeast (the typr of yeast makes a huge difference to the final product.)

Leave in a warm room for between two and four weeks until the bubbling stops, topping up with reserved liquid as required.

Stir in 5g of isinglass.

Cork tightly and store in a cool place for six months, then filter carefully into bottles.

Equipment and ingredients can be purchased from the Hop Shop, tel 01752 660382

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