How to make honey mead

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, and sugar is more affordable.

fruits

🥗Healthier: dried fruits

💰Cheaper: canned fruits

Dried fruits provide flavor without added sugar, while canned fruits are budget-friendly.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs can enhance flavor without extra calories, while dried herbs are often less expensive.

Start by pouring 5 gallons of water into a fermentation bucket.

Add 15 pounds of raw mesquite honey to the water.

Mix the ingredients with a sterilized ladle.

Add 1 teaspoon of yeast nutrient and Camden tablets to the mixture.

Seal the lid on the fermentation bucket and add the airlock.

Let the mixture sit for 24 hours before pitching the yeast.

The next day, activate the champagne yeast by adding it to warm water.

Pitch the activated yeast into the honey-water mixture and mix well.

Seal the fermentation bucket again with the airlock and let it sit for 10 to 14 days for primary fermentation.

After primary fermentation, siphon the mead into sanitized secondary fermentation vessels.

Sanitize all equipment that will come into contact with the mead before siphoning.

Use a siphon to transfer the mead from the primary fermenter to the secondary vessels, avoiding the sediment at the bottom.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary