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my mead recipe...
    #7773507 -

i just started to love this stuff... and my recipe may sound simple but seems to work fine and taste great if aged (i managed to sell a bottle ;D )
1 part honey
5 parts water
1 soup spoon of yeast to every liter(baker's yeast)

what do you guys think?

i got some of this stuff I'm keeping for the holidays also, any of you doing the same?


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Re: my mead recipe... [Re: brshroomer]
    #7774413 -

I find mead tastes rank unless it has aged for at least a year, better two.


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Re: my mead recipe... [Re: Nibin]
    #7774912 -

i think it tasted good a week after racking...

but i know what you mean...


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Re: my mead recipe... [Re: Nibin]
    #7809155 -

Nibin said:
I find mead tastes rank unless it has aged for at least a year, better two.


ive got a few jars going on 6-7 years :wink:


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notapillow said: "you are going about this endeavor all wrong. clear your mind of useless fear and concern. buy the ticket, take the ride, and all that.... "

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Re: my mead recipe... [Re: Mickalopagus]
    #7809269 -

the key is oak, like all wines.


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Re: my mead recipe... [Re: makaveli8x8]
    #7810133 -

I've been interested in making some mead for a while but I'm not really familiar with anything about it. Thanks for the recipe, I think I'll try this. Would it work to just put this mixture into sealed mason jars and let it sit and it will take care of itself? What kind of alcohol content can be expected from this?


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Re: my mead recipe... [Re: GreenScreen]
    #7812197 -

just treat everything very steril or close to it.  yeast make alchohol from sugar, but it also makes CO2, because of this you can not put it in a sealed container like a mason jar.

Most people use fermentation valves/locks.  basicly its a water barrier and the co2 can bubble through it.  however i would imagine micropore tape would work just as well :wink:  just leave some space at the top for bubbling/foaming

alcohol content depends on the yeast and how much sugar/honey is in it.  you could potentially reach 20-25% if your Lucky.

In general expect 5-15%.

If your serious about trying this buy some good lalvin yeast and some oak "cubes".  yeast is about $1 and the cubes about $5.

you should make a gallon batch starting out, i think thats about 6 beer bottles worth.  The mead i make, 1 beer bottle will get you feeling drunk, 2 and your assed out.

but again...get the oak cubes at the very least, put them in right at the start of fermentation and you should have something drinkable by time it all stops bubbling, without the cubes expect to wait at least 3-6 months unless you lack taste buds


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We were sent to hell for eternity :hellfire: Ø:omgawesome:h®
We play on earth to pass the time :foreheadslap:

Over-population the root of all Evil-brings the Elites Closer to the gates.

Edited by makaveli8x8 (12/30/07 02:04 AM)

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Re: my mead recipe... [Re: Mickalopagus]
    #7822446 -

mickdawg666 said:
Nibin said:
I find mead tastes rank unless it has aged for at least a year, better two.


ive got a few jars going on 6-7 years :wink:


Whoa! I expect an invite when you bust into those!

I've been interested in making mead for a while but from the sounds of it good mead takes a while.

Maciavelli - Oak chips really make that much of a difference? The difference between having a quaffable tincture and not?

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Re: my mead recipe... [Re: fazdazzle]
    #7822522 -

all good wine is aged in oak barrels...oak cubes is the short, easy, and just about as good way of doing it. so yes

but thats not to say you "can't" make good wine/mead without them, many do. I feel the oak "cubes" not chips, are well worth the money, and cut down the ageing time at least in half. as stated before if you throw them in at the beginning of fermentation it will prob be drinkable at the end of fermentation.

in my experience mead takes at least 2 weeks to ferment, usually more like a month....and winter time is the PERFECT time to be making it as hot weather brings out the crappy flavors during fermentation


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We were sent to hell for eternity :hellfire: Ø:omgawesome:h®
We play on earth to pass the time :foreheadslap:

Over-population the root of all Evil-brings the Elites Closer to the gates.

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Re: my mead recipe... [Re: makaveli8x8]
    #7822537 -

i didnt have honey so i made my mead with maple syrup, sugar, and pomegranate juice.

u should check out the thread a few threads below this one.

i just transfered it to a secondary with apples, and in the process i got a taste, definitely drinkable on its own and only a little over a week of fermentation. carbonated, definitely alcoholic, and very fruity.


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