\nCreate a sweet and tangy traditional honey mead with this simple recipe.<\/p>\n
Mead, also known as honey wine, has been a popular fermented beverage for centuries. Its rich history and versatility have made it a favorite among home brewers and enthusiasts alike. With a wide range of flavors to experiment with, there’s something for everyone in the world of mead-making. Whether you’re looking to create a traditional sweet mead or try your hand at something more unique like a spiced or flavored mead, this article will guide you through 18 delicious recipes that can be brewed in just one gallon.<\/p>\n
From classic honey-based meads to creative combinations with fruits and spices, we’ll explore the world of mead-making and provide you with the perfect starting point for your own brewing adventures. So grab a glass and let’s get started on this journey into the sweet and tangy world of meads!<\/p>\n
\nCreate a sweet and tangy traditional honey mead with this simple recipe.<\/p>\n
Ingredients:<\/strong><\/p>\n – 3 gallons water Instructions:<\/strong><\/p>\n 1. Combine water and honey in a large pot. Bring to a boil, stirring occasionally. Cooking Time:<\/strong> 10 minutes (initial boiling time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 gallon water Instructions:<\/strong><\/p>\n 1. Combine water, orange juice, and honey in a large pot. Heat over medium heat, stirring until the honey dissolves. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 3 lbs (1.36 kg) wildflower honey Instructions:<\/strong><\/p>\n 1. Combine honey and water in a large pot, stirring until dissolved. Cooking Time:<\/strong> None needed! Mead will undergo primary fermentation for 7-14 days, followed by secondary fermentation for 6-12 months.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 gallon water Instructions:<\/strong><\/p>\n 1. Combine water and apple cider in a large pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Cooking Time:<\/strong><\/strong><\/p>\n – Simmering time: 10 minutes Ingredients:<\/strong><\/p>\n – 1 gallon honey (preferably clover or wildflower) Instructions:<\/strong><\/p>\n 1. Combine honey and 2 cups of water in a large pot to make a syrup. Cooking Time:<\/strong><\/strong><\/p>\n – Fermentation time: 2-3 weeks<\/p>\n Ingredients:<\/strong><\/p>\n – 1 gallon honey Instructions:<\/strong><\/p>\n 1. Combine honey and water in a large pot, heating until the honey dissolves. Cooking Time:<\/strong> 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 3 lbs fresh or frozen raspberries Instructions:<\/strong><\/p>\n 1. Combine raspberries and honey in a primary fermenter. Cooking Time:<\/strong><\/strong><\/p>\n – Fermentation time: 7-10 days Ingredients:<\/strong><\/p>\n – 3 lbs honey Instructions:<\/strong><\/p>\n 1. Combine honey and water in a large pot, heating until the honey dissolves. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 3 lbs (1.36 kg) pure cane honey Instructions:<\/strong><\/p>\n 1. Combine honey and water in a large pot, heating until the honey dissolves. Cooking Time:<\/strong> 10 minutes + fermentation time (6-12 months)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 gallon water Instructions:<\/strong><\/p>\n 1. Combine the water and honey in a large pot, heating until the honey dissolves. Cooking Time:<\/strong><\/strong><\/p>\n – Fermentation time: 2-3 months Ingredients:<\/strong><\/p>\n – 1 gallon water Instructions:<\/strong><\/p>\n 1. Combine the water and honey in a large pot, heating until the honey dissolves. Cooking Time:<\/strong> 10 minutes + steeping time (optional)<\/p>\n Ingredients:<\/strong><\/p>\n – 3 lbs (1.36 kg) honey Instructions:<\/strong><\/p>\n 1. Combine honey and water in a large pot and heat until the honey dissolves. Cooking Time:<\/strong> 2-3 weeks (fermentation), plus additional time for aging<\/p>\n Ingredients:<\/strong><\/p>\n – 1 gallon honey Instructions:<\/strong><\/p>\n 1. Combine honey and water in a large pot, heating the mixture until dissolved. Cooking Time:<\/strong> 30-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 gallon water Instructions:<\/strong><\/p>\n 1. Combine water, apple juice, and honey in a large pot. Bring to a boil, then reduce heat and simmer for 30 minutes. Cooking Time:<\/strong><\/strong><\/p>\n – Initial boil: 30 minutes Ingredients:<\/strong><\/p>\n – 1 gallon water Instructions:<\/strong><\/p>\n 1. Combine water and honey in a large pot, stirring until the honey is fully dissolved. Cooking Time:<\/strong> 10 minutes + 24 hours fermentation<\/p>\n Ingredients:<\/strong><\/p>\n – 1 gallon water Instructions:<\/strong><\/p>\n 1. Combine the water and honey in a large pot, heating until the honey dissolves. Cooking Time:<\/strong> None, as this recipe requires fermentation and aging.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 gallon honey-based mead Instructions:<\/strong><\/p>\n 1. In a large pot, combine the mead, crushed cinnamon sticks, cardamom, ginger, and cloves. Cooking Time:<\/strong> 10-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 3 lbs pure clover honey Instructions:<\/strong><\/p>\n 1. Combine honey and water in a large pot, heating until dissolved. Cooking Time:<\/strong> 2-3 weeks (primary fermentation) + 4-6 weeks (secondary fermentation)<\/p>\n Indulge in the sweet and tangy world of mead with these 18 mouthwatering recipes! From traditional honey meads to fruity and spicy blends, there’s something for every home brewer. Try your hand at making Spiced Orange Mead, Blueberry Blossom Mead, or Apple Cinnamon Mead, or experiment with unique flavors like Lavender Infused Mead, Raspberry Melomel, or Pineapple Coconut Mead. Whether you’re a beginner or an experienced brewer, these recipes will guide you through the process of creating delicious and refreshing meads in just 1 gallon. Get brewing!<\/p>\n","protected":false},"excerpt":{"rendered":" Mead, also known as honey wine, has been a popular fermented beverage for centuries. Its rich history and versatility have made it a favorite among home brewers and enthusiasts alike. With a wide range of flavors to experiment with, there’s something for everyone in the world of mead-making. Whether you’re looking to create a traditional … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":7489,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-7863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-crockpot-recipes"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/7863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=7863"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/7863\/revisions"}],"predecessor-version":[{"id":7864,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/7863\/revisions\/7864"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/7489"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=7863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=7863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=7863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 cup pure honey (preferably raw or clover honey)
\n– 1 packet (2 1\/4 teaspoons) active dry yeast (Red Star Premier Brett or Lalvin K1-V1116 recommended)
\n– 1 lemon, juiced (optional)
\n– 1 tablespoon bentonite clay (optional)<\/p>\n
\n2. Reduce heat and simmer for 10 minutes to dissolve honey.
\n3. Remove from heat and let cool to room temperature.
\n4. Add yeast packet and stir gently to distribute evenly.
\n5. Cover the pot with a cloth or plastic wrap and let ferment in a warm, dark place (68-72\u00b0F) for 2-3 weeks.
\n6. Monitor fermentation by checking specific gravity with a hydrometer; when it stabilizes, mead is ready.
\n7. Strain mead into a clean container and discard sediment. Store in the refrigerator.<\/p>\nSpiced Orange Mead<\/h2>\n
\nAs the winter chill sets in, this fragrant spiced orange mead is sure to brighten up any gathering. With its rich, honeyed flavor and inviting aroma, it’s a perfect drink to cozy up with friends and family.<\/p>\n
\n– 3 lbs pure orange juice
\n– 1 lb clover honey
\n– 1\/4 cup brown sugar
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon ground ginger
\n– 1\/2 teaspoon orange zest<\/p>\n
\n2. Add brown sugar, cinnamon, nutmeg, ginger, and orange zest to the pot. Stir well.
\n3. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
\n4. Remove from heat and let cool to room temperature.
\n5. Strain the mead into a sanitized container and store in the refrigerator.<\/p>\nBlueberry Blossom Mead<\/h2>\n
\nExperience the sweet and floral flavors of blueberries with this unique mead recipe. This drink is perfect for warm weather, outdoor gatherings, or just a relaxing evening.<\/p>\n
\n– 6 cups (1.4 L) water
\n– 2 cups (475 ml) blueberry puree
\n– 1 cup (235 ml) blossom water (from rose, lavender, or orange blossoms)
\n– Yeast nutrient and champagne yeast (for secondary fermentation)<\/p>\n
\n2. Add blueberry puree and blossom water, whisking to combine.
\n3. Bring mixture to boil, then reduce heat and simmer for 10 minutes.
\n4. Remove from heat, let cool to 70\u00b0F (21\u00b0C), and add yeast nutrient.
\n5. Pitch yeast and seal the container for secondary fermentation (6-12 months).
\n6. Rack and filter after 2 weeks, then bottle and store in a cool place.<\/p>\nApple Cinnamon Mead<\/h2>\n
\nWarm up with a cup of apple cinnamon mead, perfect for cozying up on a chilly day. This recipe combines the sweetness of apples and honey with the warmth of cinnamon, making it a delicious treat for any occasion.<\/p>\n
\n– 3 lbs apple cider
\n– 2 cups honey
\n– 1\/4 cup brown sugar
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg<\/p>\n
\n2. Remove from heat and add honey, brown sugar, cinnamon, and nutmeg. Stir until the sugars dissolve.
\n3. Cover the pot and let it sit at room temperature for 24-48 hours to allow the flavors to meld.
\n4. Strain the mead through cheesecloth or a coffee filter into another container. Discard the solids.<\/p>\n
\n– Mellowing time: 24-48 hours<\/p>\nCherry Vanilla Mead<\/h2>\n
\nElevate your mead game with this sweet and tangy recipe that combines the flavors of cherries and vanilla.<\/p>\n
\n– 2 cups cherry juice
\n– 1\/4 cup vanilla extract
\n– 1 lemon, sliced
\n– 1 packet (2 1\/4 teaspoons) Red Star Premier yeast<\/p>\n
\n2. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
\n3. Remove from heat and add cherry juice, vanilla extract, and sliced lemon.
\n4. Let the mixture cool to room temperature (about 70\u00b0F).
\n5. Transfer the liquid to a sanitized fermenting vessel, leaving about 1 inch of headspace.
\n6. Pitch yeast and seal the vessel.
\n7. Store in a warm, dark place for 2-3 weeks or until fermentation slows down.<\/p>\nLavender Infused Mead<\/h2>\n
\nThis recipe combines the floral sweetness of lavender with the rich flavors of mead, creating a unique and delicious drink perfect for warm weather. With its delicate purple hue and subtle floral notes, this mead is sure to impress.<\/p>\n
\n– 1 cup water
\n– 1\/4 cup dried lavender buds
\n– 1 packet (2 1\/4 teaspoons) active dry yeast
\n– Optional: fruit or spices for added flavor<\/p>\n
\n2. Remove from heat and add dried lavender buds. Steep for 30 minutes to allow the flavors to meld.
\n3. Strain the mixture through a cheesecloth or fine-mesh sieve into a sanitized fermentation vessel. Discard the lavender buds.
\n4. Add yeast and stir gently to combine. Cover the vessel with cloth or plastic wrap.
\n5. Allow the mead to ferment for 2-3 months, or until the bubbles slow to a trickle.
\n6. Rack (transfer) the mead to another sanitized vessel to clarify and mature for at least 1 month.<\/p>\nRaspberry Melomel<\/h2>\n
\nA sweet and tangy take on traditional melomel, this recipe combines the flavors of raspberries with honey and yeast to create a unique and delicious wine.<\/p>\n
\n– 1 cup honey
\n– 1 packet (2 1\/4 teaspoons) active dry yeast
\n– 1 gallon water
\n– 1 tablespoon lemon juice
\n– 1\/2 teaspoon acid blend (optional)<\/p>\n
\n2. Add yeast and stir gently to combine.
\n3. Cover fermenter and let sit at room temperature (68-72\u00b0F) for 7-10 days, or until fermentation slows down.
\n4. Rack wine into a secondary fermenter, leaving behind any sediment.
\n5. Top with water, lemon juice, and acid blend (if using).
\n6. Allow wine to age for at least 6 months before bottling.<\/p>\n
\n– Aging time: 6 months<\/p>\nGinger Peach Mead<\/h2>\n
\nCombine the warmth of ginger with the sweetness of peaches in this unique mead recipe. Perfect for sipping on a crisp autumn evening, this drink is sure to delight.<\/p>\n
\n– 1 gallon water
\n– 1\/2 cup sliced fresh ginger
\n– 2 ripe peaches, diced
\n– 1 packet (2 1\/4 teaspoons) active dry yeast
\n– Acid blend (optional)<\/p>\n
\n2. Add sliced ginger and diced peaches to the pot. Simmer for 10 minutes, then remove from heat.
\n3. Allow the mixture to cool to room temperature.
\n4. Sprinkle yeast over the surface of the liquid, cover, and let sit in a warm place (75-85\u00b0F) for 2 days.
\n5. Strain the mead into a secondary fermenter or glass carboy. Discard the solids.
\n6. Store the mead at a consistent temperature (65-70\u00b0F) for 3-4 months to allow fermentation and maturation.<\/p>\nBlackberry Hibiscus Mead<\/h2>\n
\nExperience the perfect blend of sweet and tangy with this unique mead recipe that combines the flavors of blackberries, hibiscus flowers, and honey.<\/p>\n
\n– 2 cups (475 ml) water
\n– 1 cup (120 g) fresh or frozen blackberries
\n– 1\/4 cup (30 g) dried hibiscus flowers
\n– 1 tablespoon (15 ml) lemon juice
\n– 1 packet (2 1\/4 teaspoons) active dry yeast<\/p>\n
\n2. Add blackberries, hibiscus flowers, and lemon juice to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
\n3. Remove from heat and let steep for 24 hours.
\n4. Strain the mixture through cheesecloth or a fine-mesh sieve into a sanitized fermenting vessel.
\n5. Pitch yeast and seal the vessel. Allow fermentation to complete (6-12 months).
\n6. Rack the mead after 2-3 months, then bottle and store in a cool, dark place for at least 6 months.<\/p>\nPineapple Coconut Mead<\/h2>\n
\nThis sweet and refreshing mead recipe combines the tropical flavors of pineapple and coconut to create a unique and delicious beverage.<\/p>\n
\n– 3 lbs honey
\n– 1 cup pineapple juice
\n– 1\/2 cup shredded coconut
\n– 1 tsp yeast nutrient
\n– 1 packet (2 1\/4 teaspoons) mead yeast (Champagne or Montrachet)<\/p>\n
\n2. Remove from heat and add pineapple juice, shredded coconut, and yeast nutrient. Stir to combine.
\n3. Allow mixture to cool to 70-80\u00b0F (21-27\u00b0C), then pitch the mead yeast.
\n4. Transfer the must (mixture) to a sanitized fermenting vessel, such as a food-grade plastic bucket or glass carboy.
\n5. Seal the vessel and store in a warm, dark place for 2-3 months, or until fermentation is complete.
\n6. Rack the mead into another vessel, discarding any sediment. Allow to clarify for at least 1 month before serving.<\/p>\n
\n– Clarification time: 1 month<\/p>\nMaple Walnut Mead<\/h2>\n
\nThis sweet and complex mead recipe combines the rich flavors of maple syrup and walnuts with a hint of spice, creating a perfect blend for those who love autumnal flavors.<\/p>\n
\n– 3 lbs honey
\n– 1\/4 cup pure maple syrup
\n– 1\/2 cup chopped walnuts
\n– 1 cinnamon stick (6-8 inches long)
\n– 1\/4 teaspoon ground cloves<\/p>\n
\n2. Add the maple syrup, walnuts, cinnamon stick, and cloves to the pot.
\n3. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
\n4. Remove from heat and let steep for at least 2 hours or overnight.
\n5. Strain the mead into glass jugs or bottles, leaving behind any solids.
\n6. Store in the refrigerator; best consumed within 6 months.<\/p>\nElderflower Champagne Mead<\/h2>\n
\nThis recipe combines the delicate flavors of elderflowers with the effervescence of champagne to create a unique and refreshing mead. Perfect for special occasions or everyday enjoyment.<\/p>\n
\n– 6 cups (1.4 L) water
\n– 1\/2 cup (120 ml) elderflower syrup
\n– 1\/4 teaspoon yeast nutrient
\n– Champagne yeast (e.g., C. membranefaciens)
\n– Optional: flavorings such as lemon or orange zest, or spices like cinnamon or nutmeg<\/p>\n
\n2. Remove from heat and add elderflower syrup, yeast nutrient, and champagne yeast. Stir well to combine.
\n3. Transfer the mixture to a sanitized fermentation vessel (e.g., glass carboy or food-grade plastic bucket).
\n4. Seal the vessel and allow fermentation to take place over 2-3 weeks at temperatures between 65\u00b0F (18\u00b0C) and 75\u00b0F (24\u00b0C).
\n5. Rack the mead (transfer it to a new vessel, leaving sediment behind) after fermentation has completed.
\n6. Bottle the mead and store in a cool, dark place for at least 6 months before serving.<\/p>\nStrawberry Basil Mead<\/h2>\n
\nCombine the sweetness of strawberries with the brightness of basil and you’ll have a truly unique mead recipe. Perfect for warm weather, this refreshing beverage is sure to be a hit at any gathering.<\/p>\n
\n– 3 lbs fresh strawberries, pureed
\n– 1\/4 cup fresh basil leaves, chopped
\n– 1 lemon, juiced (about 2 tbsp)
\n– Water (as needed)<\/p>\n
\n2. Add strawberry puree, basil, and lemon juice to the pot. Stir well.
\n3. Bring mixture to a boil, then reduce heat and simmer for 10-15 minutes or until desired flavor is reached.
\n4. Remove from heat and let cool to room temperature.
\n5. Strain liquid into secondary fermenter (or bottler) and store in refrigerator.
\n6. Allow mead to age at least 2 weeks before serving.<\/p>\nCaramel Apple Mead<\/h2>\n
\nA sweet and tangy mead recipe that combines the flavors of caramel, apple, and honey.<\/p>\n
\n– 3 lbs apple juice
\n– 1 lb honey
\n– 1\/2 cup brown sugar
\n– 1\/4 teaspoon citric acid
\n– 1\/4 teaspoon yeast nutrient
\n– 1 packet champagne yeast (EC-1118)
\n– 1\/2 cup caramel syrup (or 1\/4 cup caramel candies melted)<\/p>\n
\n2. Remove from heat and add brown sugar, citric acid, and yeast nutrient. Stir until dissolved.
\n3. Pitch the yeast (allow it to rehydrate for 15-20 minutes) and transfer to a sanitized fermenter. Seal with an airlock.
\n4. Allow fermentation to take place over 6-8 weeks. Monitor specific gravity and pH levels as necessary.
\n5. After fermentation is complete, add caramel syrup or melted caramel candies. Stir well to combine.
\n6. Secondary fermentation will take place for another 2-4 weeks before bottling.<\/p>\n
\n– Fermentation time: 6-8 weeks
\n– Secondary fermentation: 2-4 weeks<\/p>\nLemongrass Ginger Mead<\/h2>\n
\nThis refreshing mead combines the sweetness of honey with the tanginess of lemongrass and spicy warmth of ginger, perfect for sipping on a warm evening.<\/p>\n
\n– 3 lbs honey
\n– 2 stalks lemongrass, bruised
\n– 2 inches fresh ginger, sliced
\n– 1 packet (2 1\/4 teaspoons) mead yeast<\/p>\n
\n2. Add bruised lemongrass and sliced ginger to the pot.
\n3. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
\n4. Remove from heat and let steep for at least 24 hours.
\n5. Strain the liquid through cheesecloth or a fine-mesh sieve into another container. Discard solids.
\n6. Add mead yeast according to package instructions and ferment at 65\u00b0F – 75\u00b0F (18\u00b0C – 24\u00b0C) for 2-3 weeks.
\n7. Bottle and store in a cool, dark place for at least 2 months before serving.<\/p>\nPomegranate Mint Mead<\/h2>\n
\nCombine the sweetness of honey with the tartness of pomegranate and the freshness of mint for a unique and refreshing mead.<\/p>\n
\n– 3 lbs honey
\n– 1 cup pomegranate juice
\n– 1\/4 cup dried mint leaves
\n– 1 packet (2 1\/4 teaspoons) red wine yeast<\/p>\n
\n2. Add the pomegranate juice and bring to a boil for 5 minutes.
\n3. Remove from heat and add the dried mint leaves. Let steep for at least 30 minutes to allow the flavors to meld.
\n4. Strain the mixture into a fermenting vessel, discarding the solids.
\n5. Pitch the yeast and seal the vessel. Store in a cool dark place (around 68\u00b0F) for 2-3 months.
\n6. Once fermentation is complete (bubbles cease), rack the mead into a secondary vessel to age for at least 1 month before serving.<\/p>\nVanilla Chai Mead<\/h2>\n
\nCombine the comforting flavors of vanilla and chai spices with the smoothness of mead to create a unique and inviting drink perfect for crisp autumn evenings or cozy winter nights.<\/p>\n
\n– 2 cinnamon sticks, crushed
\n– 1\/4 teaspoon ground cardamom
\n– 1\/4 teaspoon ground ginger
\n– 1\/4 teaspoon ground cloves
\n– 2 tablespoons vanilla extract
\n– 1\/2 cup heavy cream (optional)<\/p>\n
\n2. Bring the mixture to a simmer over medium heat.
\n3. Reduce the heat to low and let it steep for 10-15 minutes, or until the spices have infused into the mead.
\n4. Remove the pot from the heat and stir in the vanilla extract.
\n5. Strain the mead into a large jug or bottles. If desired, add heavy cream and stir to combine.
\n6. Serve warm, garnished with a cinnamon stick if desired.<\/p>\nSmoked Honey Mead<\/h2>\n
\nDiscover the rich flavor of this artisanal mead, infused with the deep notes of smoked honey.<\/p>\n
\n– 1 gallon water
\n– 1 packet (2 1\/4 teaspoons) Red Star Premier Cuvee yeast
\n– 1 tablespoon lemon juice
\n– 1\/4 teaspoon acid blend
\n– 1\/2 cup smoked honey (see note)
\n– Optional: raisins, spices, or other flavorings to taste<\/p>\n
\n2. Remove from heat; add yeast, lemon juice, and acid blend. Stir gently.
\n3. Transfer the mixture to a sanitized fermenter; cover with an airlock.
\n4. Allow fermentation to proceed for 7-10 days, or until bubbles cease.
\n5. Strain the mead into another container; discard sediment.
\n6. Add smoked honey, stirring well to combine.
\n7. Secondary fermentation will occur over the next several weeks.<\/p>\nSummary<\/h2>\n