Honey Mead

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.

DSCN8892Then for fun and flavor I add in some dehydrated lemon- enough to cover the surface.

DSCN8903And a sprig of rosemary. That’s it.  Although the flavoring options are endless, and optional!


DSCN8912Then 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.

DSCN8919The bubbling will get going and be pretty active for about a week to 10 days.

DSCN8959 DSCN8960I 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.

DSCN9050I 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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Wildcrafting Wednesday, Frugally Sustainable, Fat Tuesday, Real Food Wednesday, Simple Lives Thursday


In the Kitchen:: Let Sit

I thought I’d share what’s in the jars this week:

First an update photo: Here’s the Apple Cider Vinegar with a new mother starting to grow. This is about 3 days in. The old mother drifted off to the bottom this time (although it has since floated back up to the top).

And here’s this week’s collection- fermenting meyer lemons (are meyer lemons really that much different better than regular lemons? Yes!), ACV, and, in the front, dairy wise we’ve got kefir, sour cream, buttermilk, and buttermilk starter.

See that crack starting there? With the whey starting to separate? That’s how I know when the kefir is ready.

Also sitting in the kitchen- a new batch of vanilla extract. These were some fresh vanilla beans- so soft, fragrant and easy to scrape.

Now we just let them sit.