Homemade Mead??? Easy yummy recipe, thats not too complicated to make.?

Question

Ok I would liek to make my own mead. I have never brewed anything before so I woudl like to start w a fairly simple recipe & process. Id prefer a moderatly sweet recipe that can maybe be brewed in 6-9 months time.

Answer 1

Oh what a wonderful idea! I love mead - it is actually what my last name comes from!! I have found a website (listed below) with several varieties of mead and recipes for them Scroll down about halfway for the recipe menu - I happen to be a BIG fan of the "I am not a crook - Cranberry Mead."

Best of luck, and enjoy!!

Answer 2

(m)

STRAWBERRY MEAD

Gallons: 1


Ingredients


5 lb. strawberries
3 lb. honey
3/4 tsp. yeast nutrient
1 tsp. acid blend
1/4 tsp. irish moss
6 cups of water
1 pack red star champaine yeast

optional :-
pectine enzime (helps to get that red glass like clearness

Method

Boil and skim honey/water mix in pot for 15 mins.
Let cool to 160 degrees and add chopped strawberries (1/4" pieces).
Continue to cool until temp safe to pitch yeast.
Rack for the first time after the friut has lost most of its color and add a little pectine enzime, about 5 drops works for me, keep racking as sediment builds up on bottom. Should be as clear as glass after about 65 days (from pitching).

P.S. Through painstaking research I have found that if a small amount of godiva chocolate liqure is sipped and mixed with a drink of strawberry mead (mine works) it brings a BIG SMILE to the drinkers face and has caused some wemon to swoon.


QUICK MEAD

Gallons: 1


Ingredients


2-3 cloves
2 sticks of cinnamon
2 thin slices of ginger
2-4 teaspoons of orange peel
2 lbs. honey
1 pack yeast
1/4 cup vodka or grain alcohol

Method

In a 1-gallon pot, simmer cloves (lightly cracked), cinnamon (broken), and ginger.
Add orange peel. The amount of orange peel will vary
depending on type of honey used. Use less orange peel with orange blossom honey, for example.
Simmer.
Add water to bring volume to 3 quarts. Return to simmer.
Add honey, stirring constantly. Do not boil!
Skim off any white scum. If scum is yellow, reduce heat. When no more scum forms, remove from heat, cover pot, and leave overnight.
The next day, strain to remove as much spice particles as possible.
Pitch yeast.
Replace pot cover.
Twelve hours later, rack mead to 1-gallon jug, leaving dregs of yeast.
Top off jug, bringing to base of neck.
Take a piece of clean paper towel, fold into quarters, and put over mouth of jug.
Seal with rubber band.
Ferment for 36 hours, replacing paper towel whenever it becomes fouled.
Refrigerate 8-12 hours.
Rack to new jug and put back in refrigerator for 12 hours.
Add 1/4 cup vodka to kill yeast.
Rack to fresh jug.
Refrigerate 3-4 days.
Bottle.

Answer 3

I haven't made mead in a long time but hers's a site that I think will help you on your first batch
http://home1.gte.net/richwebb/meadgide.htm
http://historymedren.about.com/cs/foodandfamine/ht/brewmead.htm
http://www.brewmead.com
http://www.destinyslobster.com/asatru/mead.html
This is most likely more info than you want, but better more info than not enough
good luck and Cheers

Answer 4

sorry ny i aint got no clue thats why im on this page

Answer 5

please as a homebrewer stay away from the guy with the mr.beer link, nothing good can come from that.

northern brewer will treat you right

Answer 6

I BOUGHT THIS IT WAS VERY SIMPLE AND TASTED DELISIOUS JUST GO HERE AND YOULL GET WHAT YOU NEED

WWW.MRBEER.COM