I first had mead at a little Ethiopian restaurant here in Austin, and later discovered how easy it was to make.
Disclaimer: My own mead, of which I have two batches currently fermenting, have not finished yet, so I can't attest to the quality. Still, you can't go wrong with mead, so give it a try!
Here's what you'll need:
- left over wine bottle or other fermentor
- 1 cup honey
- 3 cups water
- yeast
- airlock and cap or wine bottle cork
You can adjust the honey/water ratio to make larger batches; just keep it at 1:3. Heat the water in a pot/kettle, and slowly pour in the honey, taking care to stir. Allow the mixture to heat to 160 degrees F.
Keep it at 160 for 15 minutes. Then, pour it into a container and cold crash it to about 65-70 degrees.
Once it's cool, add your Yeast/yeast starter. Pour the mix into your fermentor and cap it with the air lock.
Let the mead sit at 70-75 degrees, which is slightly above beer fermentation temperatures. I just kept mine in a dark place in the house. It started fermenting within an hour.
After a couple weeks, rack the mead into a secondary. You many want to repeat this again after a full month. Let the mead sit anywhere from two to six months. Then, enjoy!
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