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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.

 INGREDIENTS
  • 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
METHOD

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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