Making mead is easy using our recipe. Remember to use pure honey to bring out the best flavors in your honey beverage.
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- 16 pounds of honey (grade-A)
- 4 1/2 gallons of bottled water
- ¼ ounce of dedicated mead yeast
- primary and secondary plastic-bucket fermenters with air locks and spigots
- Transfer hosing
- Bottle-filler tube
- Heavy bottles
- Bottle caps
- Bottle capper
- Bottle brush
- Sanitize or sterilize all equipment in a fermentation bucket filled with 2 teaspoons of unscented bleach dissolved in water. Let it sit for about 30 minutes, drain through the spigot and rinse with hot water. Air-dry and set aside.
- Add the water in a large pot, apply high heat and bring to a steady boil. Remove from heat, stir in the honey and dissolve completely. Set aside to lower in temperature.
- In a bowl, dissolve the yeast with 1 cup lukewarm water about 90 to 100°F. Cover the bowl with plastic wrap and set aside.
- Pour in the honey mixture into the fermentation bucket when it has reached 80°F and stir in the yeast mixture. Cool completely, tightly seal and ferment for 2 to 4 weeks.
- If they drop 1 bubble per/minute, the primary fermentation process is nearly concluded. Siphon the mead into the secondary fermentation bucket, tightly seal and age for 4 months. Do not open the fermenter while aging to avoid mead contamination.
- When it has matured enough, siphon into sterilized bottles and cap. The mead improves with age so the longer it stays unopened in the bottle, the better the final product will be.
Aseda Raw Honey https://asedarawhoney.com/