Lately I’ve been experimenting with honey mead. The (really simple) directions and inspiration came from Sandor Katz’s The Art of Fermentation (of course!). I went with a honey to water ratio of 1:6. This seems to be a good amount. I use Really Raw Honey as it contains natural yeasts.
Then you just let it sit and wait for the bubbling to begin. Stir it up at least once a day (more frequently in warmer temperatures) to disperse the natural yeasts and help ensure no mold gets started on the floating additions.
I wait till I notice the bubbling subsiding. Then I strain out the lemon slices, rosemary and all the tiny waxy bits from the honey and bottle. I like a lot of carbonation so I let it build up a little before putting the bottles in the fridge. These are still in an early mead stage and don’t contain much alcohol. I also poured some mead off into my airlock jar. Only a quart because that’s the size jar I have.
I let it sit for, I dunno, maybe a month before I really wanted my jar back so I transferred it to another bail top jar. It’s still aging but it definitely has a drier more wine like taste compared to the fresh mead.
Then start a new (larger) batch!
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