This Sweet Honey Mead Wine Homemade Recipe is far easier to make than you can ever think. You have to try this! Mead is fermented with three basic ingredients: honey, yeast, and water. The terms “mead” and “honey-wine” often are used synonymously.
Mead is a drink that is fermented from honey and mixed water and fruit, grain, and/or spices. In terms of alcohol, it can be made from 4% to up to 20%. It is made to be consumed in small doses unlike beer, so many like to make it strong. Mead has been around since the ancient times in Europe, Africa, and Asia, and has been written in famous mythologies. In terms of time to make it, it can be a month, a year, or a decade. Plus, it is something that is easy to make at home.
Honey is made up of 70% sugar. Use a lot of it to make the mead to give it its naturally sweet flavor. You can even add some cane sugar. Use 5-7 pounds of honey plus two pounds of sugar – that is not a typo, get pounds of it. Get a 5-gallon glass carboy, a handle to hold it, airlock, funnel, stock pot, thermometer, spoon, and drainer (like a cheesecloth). You also need to sanitize the bottle so no germs can ruin the brew. Clean it thoroughly and let the soap seep in before rinsing clean. For this type of mead, also get 5 tsp of Yeast Nutrient, four 12 oz cans of Lemonade Frozen Concentrate, 1 packet Champagne Yeast, and water.
Heat the water to 170 degrees and add the honey and yeast nutrient. Stir, raise the temperature to 180, and add the lemonade concentrate. Then, cool it down to room temperature before using your funnel to pour into the carboy. Filter out beforehand any seeds or pulp that may be in the mix with the drainer. Finally, add the Champagne Yeast, put the airlock on, shake it all up, and let it sit still for a minimum four weeks. The longer you let it sit, the better it will be.
*** Hardware Needed:
-5g Glass Carboy. (NOT PLASTIC, plastic can leach into your brew, even the smallest scratch will harvest bacteria even after being sanitizing)
—For testing new brews. You can use a smaller Carboy. They make them in many many different sizes.
-Carboy Handle (not required, but that 5g full can be extremely heavy)
-Stopper with a hole for the Airlock or Carboy cap
-Stockpot (the Larger the better, I used a 12qt originally, You will need a MUCH bigger one to make it -easier on your self)
-Spoon or Stirrer (NOT WOOD, wood is to porous.)
-Screen and or Cheesecloth
*** For Cleaning:
-Sanitizer (odorless and tasteless is better! Personal choice would be “Star San HB” )
-Spray bottle (for easier for Sanitizing some items)
*** For Bottling and Tasting:
-with Tubing and clamp
-Bottles (CLEAN ONES)
-Caps and Bottle Caper OR Corks and Bottle Corker
These cut off fermentation and leave residual sweetness behind. The average mead recipe calls for 3 to 3.5 pounds of honey per gallon of finished mead, depending on the sugar content of the honey. This makes strong mead in the range of 14 percent alcohol.
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