John Myers
Ingredients for 1 servings:
- 5 kg forest honey
- 8 liters of water
- Yeast (wine yeast, e.g. Burgundy yeast)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
for a 12-liter balloon
Boil the honey and water in batches (some say not to boil the honey; I do this just to be on the safe side to avoid fermentation errors), let it cool to a maximum of 35°C, and transfer it to a fermentation vessel. Mix the wine yeast with a small portion of the honey solution according to the manufacturer’s instructions (only use the amount appropriate for the batch!) and add it to the liquid in the fermentation vessel, which is no longer too warm. Seal with an airlock (don’t forget the water in the airlock!) and let it ferment in a warm place. After about 6-8 weeks, fermentation is complete; you’ll know this is complete when no more CO2 bubbles escape from the airlock. After another 6-8 weeks, the yeast will have settled; then you can strain the mead into thoroughly rinsed bottles and store it in a cool, dark place. It’s best to transfer the mead to the bottles using a hose so that as little oxygen as possible gets into the mead. All equipment used must be meticulously clean, otherwise the mead can “stomp.” You can enjoy the mead neat, chilled in summer, hot in winter, or as “Viking Blood” (in my recipes).
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