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More Mead

One part honey and four parts water mixed in a food-grade plastic bucket that I got at Tap Phong

One part honey and four parts water mixed in a food-grade plastic bucket that I got at Tap Phong

This summer I’ll once again be following Sandor Katz’s mead recipe.  I wrote a post over the winter reminiscing about last summer’s successful experiment.   This time I remembered to measure the potential alcohol (about nine percent) of the water and honey mixture before the fermentation began.

The first step of this dead simple process is mixing 1 part unpasteurised or raw honey into four parts of non-chlorinated water.  The mixture is left to stand and stirred frequently for a few days.  I believe that the purpose of the standing is to allow wild yeasts and air to introduce themselves to the honey mixture.  Step one was completed on July 18.

Mead in glass containers with my bush league airlocks

Mead in glass containers with my bush league airlocks

For the next step the honey and water mixture is moved to clean glass containers that are capped with airlocks.  I have used an extremely rudimentary version (plastic baggies and elastics) but if you happen to have a glass carboy with an appropriately-sized opening you can, of course, use an actual airlock designed for home brewing or winemaking.  This step was completed on July 25.

The next step is bottling.   I’m hoping that I’ll arrive at the cottage this weekend to find that the potential alcohol has dropped to around one or two percent and therefore the actual alcohol content has risen to between seven and eight percent.  Once this happens flavourings can added (lemon-flavoured herbs this year) and the honey wine can be moved to the refrigerator.

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