Mead Making

Since before recorded history mankind has been enjoying mead. Long ago it was thought of as an aphrodisiac that had mystical qualities. Some have compared its subtleties to wine. Mead can be difficult to find for sale at your local retailer. In fact, the only way you might be able to sample this exotic beverage is to brew some yourself. As a homebrewer you should welcome the opportunity to try this unique and distinct beverage. Take a look at the illustrated step by step approach which is located below.

What is mead?
HINT: Notice all of the bees?)

Mead can pack a punch too. An average mead contains between 12-15% alcohol. That's equivalent to 2 1/2 homebrews. A mead drinker will enjoy the pure ingredients of a good glass of mead. If you attempt this concoction you too can claim to have shared in the treasured beverage along with Plato, King Arthur, Aprodite, and of course, Zeus (others too).

Mead, like beer and wine, can be brewed with both fruits and spices. As you can see from the varieties section below, a basic honey wine is called a mead and any diversion from that historical beverage not only changes characteristics, but the name as well.

Varieties

Although I don't like to talk about my watermellon mead experiment, let's just say, I've been very sucessful making Raspberry, Blueberry,  and just plain ol' mead.

Brewing Mead : The Classic Example

An Englishman, Sir Kenelme Digbe (1669) came up with this nifty recipe: ..."As I made it weak for the Queen Mother: Take 18 quarts of spring-water, and one quart of honey; when the water is warm, put the honey into it. When it boileth up, skim it very well, and continue skimming it, as long as any scum will rise. Then put in one Race of Ginger (sliced in thin slices), four cloves, and a little sprig of green Rosemary. Let these boil in the Liquor so long, till in all it have boiled one hour. Then set it to cool, till it be blood-warm; and then put into it a spoonful of Ale-yest. When it is worked up, put it into a vessel of a fit size; after two or three days, bottle it up. You may drink it after six weeks, or two moneths. Thus was the Hydromel made that I gave the Queen, which was exceedingly liked by everbody."  

Using Mr. Digbe's recipe, we begin with the 3 key ingredients:

12 to 15lbs. Honey:..   any clover variety will suit the job.  Other varieties of honey yield different results, if you have the opportunity to experiment, you will enjoy the different subleties that each has to offer.)   

Sweet, Dry, or Champagne Yeast (our yeast was of a liquid variety called Sweet Mead.  It's characteristics include a reduced alcohol tolerance which produces a fruity sweet mead with tremendous honey aroma)

Essentially, our mead contains pretty much the same ingredients, minus the spices for simplicity, as Mr. Digbe's recipe states. However, he has failed to mention the need for sterilization.  We used B-Brite, an oxidizing cleanser.  As with any homebrewed recipe, sterilization of the equipment is of the utmost importance, since some bad bacteria, not killed, can ruin your whole batch. Follow the directions on the container and plan for enough time to allow for the B-Brite to do its job. We have also used apple juice to make the starter in.  A starter, simply stated is, your liquid yeast (or dried) mixed with some fermentable medium  in a sterilized container set aside. By allowing the yeast to activate, before pitching it into your fermenter, you enable the yeast cells to multiply and create a stronger yeast population.  This greater population activates on the sugars in your mead faster, and thereby, makes alcohol quicker. ;This alcohol kills off any wild yeast strains in your mead which reduces the risk of contaminiation.

You'll need some type of fermentation vessel. We have used a sterilized carboy. It has been rinsed and filled it about 1/3 full with cool water. The funnel awaits the honey, but first...

Loosen the honey by soaking the bottles in some very hot tap water.  (Those bees had to work very hard for your mead, make every drop count)

Bring a 1/2 pot of water to a boil and then add the 15 pounds of warmed honey.

A strange foam will rise to the top, skim it off with a spoon.  Do this until the honey does not bring foam to the top. (the foam actually consists of protiens which you are removing from the honey)

Cool the skimmed mixture in a sink with cold water.  You might want to change the water a few times as this will speed the cooling process.

After the honey mixture has cooled, pour the mixture into a carboy or plasitic fermenter previously filled 1/3 with cold water.

Add your yeast starter, fill the bottle to rinse out the every last drop of the residue, and add this to your fermenter.

One more reminder is to take a sample taste of the mead each time you rack it.  This will give you a good idea early on if there is a problem.  Once again, never put un-sterilized equipment, or fingers in contact with your brewed beverages.  

I hope you enjoy your mead.  

Have any good Mead recipies that we would all benifit from? E-Mail them to us and we'll get them up here for all to see and try.