Mead is easy to make. It is what happens to honey if you dilute it with water and keep it at room temperature in an oxygen free environment. The only issue is that it takes a long time to ferment and even longer to mature so that it is drinkable.
This is an easy recipe for mead that matures very quickly.
Cranberry Mead
The acids and tannins from cranberries produce a balanced wine that matures quickly and has a pretty pink color. Cranberries are somewhat reluctant to give up their juices, so it helps to freeze them before use.
3 lb honey
2 lb cranberries chopped, frozen, thawed, juices reserved
1 T wine makers acid blend
1 t yeast nutrient
Campden tablets
1 pkt red wine yeast
Dissolve honey, nutrient, and acid in a gallon of water. Add cranberries with juice and one campden tablet. Rest 24 hours in a plastic bucket with an airlock. Add yeast and ferment for two weeks at room temperature. Siphon wine (without fruit) into a glass jug with an airlock and continue fermentation for a several weeks. When all signs of bubbling stop, siphon the clearing wine into another jug and add another tablet. Repeat every few weeks until the wine is clear, then bottle.
Serve chilled like white wine.
Mead is easy to make. It is what happens to honey if you dilute it with water and keep it at room temperature in an oxygen free environment. The only issue is that it takes a long time to ferment and even longer to mature so that it is drinkable.
This is an easy recipe for mead that matures very quickly.
Cranberry Mead
The acids and tannins from cranberries produce a balanced wine that matures quickly and has a pretty pink color. Cranberries are somewhat reluctant to give up their juices, so it helps to freeze them before use.
3 lb honey
2 lb cranberries chopped, frozen, thawed, juices reserved
1 T wine makers acid blend
1 t yeast nutrient
Campden tablets
1 pkt red wine yeast
Dissolve honey, nutrient, and acid in a gallon of water. Add cranberries with juice and one campden tablet. Rest 24 hours in a plastic bucket with an airlock. Add yeast and ferment for two weeks at room temperature. Siphon wine (without fruit) into a glass jug with an airlock and continue fermentation for a several weeks. When all signs of bubbling stop, siphon the clearing wine into another jug and add another tablet. Repeat every few weeks until the wine is clear, then bottle.
Serve chilled like white wine.
Thanks! I will have to look into this!