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By October 12, 2017 0 Comments Read More →

Making Mead

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Mead has been popular going right back to Anglo-Saxon times, particularly for special occasions. It was widely made and drunk in pre-Reformation monasteries, and it was often monks who did much to improve bee-keeping standards at the time.

Mead was often served in a wooden beaker called a ‘mazer’, and these famous ‘loving cups’, with three handles, were filled and passed from one person to another to take a drink as a symbol of love and unity – in fact the word ‘honeymoon’ comes from the time when meadmaking and consumption were at their height. Today, many winemakers still ferment honey whenever it comes their way in sufficient quantities.

  • 1.8kg acacia honey
  • 20ml tartaric acid
  • 4ml tannin
  • 5ml yeast nutrient (optional)
  • 3.6 litres hot water
  • 1 sachet wine yeast
  • 2 Campden tablets

1           Activate the yeast in advance of making up the must.

2           Dissolve the honey, tartaric acid, tannin and yeast nutrient in the hot water, and pour into a demijohn when cool.

3           Add the activated yeast and yeast nutrient (if using), fit an airlock and ferment out at a temperature of at least 18°C.

4           Rack into a second sterilised demijohn once the wine has cleared, add 1 Campden tablet, top up with cooled boiled water, then leave to stand again.

5           Once the mead has cleared, rack again, adding 1 further crushed Campden tablet.

6           Leave to mature for at least 1 year before bottling.

Mead should be served cool.

Posted in: Home Brewing

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