Recipe: Tina’s Honey Mead Recipe

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Tina’s Honey Mead Recipe

Ingredients:

¼ cup of vodka;
1 packet wine yeast (don’t use bread yeast);
1 kg of raw honey (don’t use processed honey);
3 teaspoons lemon zest;
3 cinnamon sticks;
3 cardamom pods;
3 cloves;
Water;
Stockpot;
Strainer;
Funnel;
Large jug or bottles; and
Bottles with lids

Method:

  1. Sterilise stock pot by cleaning in bleach, rinsing well and drying thoroughly.
  2. Place cinnamon, cardamom, cloves and lemon zest in 2 litres of water and simmer until the water has had been imbued with the spices and lemon. Add another 1 litre of water and bring to a simmer.
  3. Add honey and stir often on a simmer ensuring you don’t bring it to a boil.
  4. Skim off any white scum as it forms on the top of your liquid.
  5. When no more scum appears remove the stockpot from the heat, cover it and leave to cool overnight ensuring it reaches room temperature to not kill the natural yeast.
  6. The next day strain liquid to remove all herbs and lemon resins.
  7. Add a packet of yeast, stir and cover the stock pot.
  8. 1- 2 days later when the yeast has formed a thick foam on the surface of the liquid rack/decant the liquid into a container (jug or bottle) leaving the dregs of the yeast (including foam) in the stock pot.
  9. Seal the jug or bottle/s ensuring the gasses are allowed to escape by covering it with a double layer of paper towel fastened by a rubber band.
  10. Leave the jug or bottle/s where it won’t be disturbed in room temperature and ensure you check on it to ensure the paper towels don’t get dirty with foam – if it does, replace it with clean paper towels.
  11. 2-4 days later wait until the form stops appearing and move the jug or bottle/s to the fridge.
  12. 12-24 hours later rack/decant the liquid into a clean jug or bottles, put clean paper towels to cover and put back in fridge.
  13. 12-24 hours later rack/decant the liquid into a clean jug or bottles and distribute the vodka evenly throughout the liquid to stop and kill the yeast and put back in fridge with the lid on.
  14. 3-4 days later rack/decant the liquid into permanent housing bottles and keep them refrigerated for longevity.
  15. The mead should be drinkable in 2 weeks but I find its best to wait a month.
  16. Lastly if those measurements don’t work for you adjust ingredients and try again – making your own food is alchemy and as such different practitioners get varying results.

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Make sure you purchase sustainable and environmentally sourced ingredients and support your local businesses too.

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(C) T. Altman 2016

Disclaimer:  The information presented here is taken from my own personal experiences and are to be used as a guide only.  Please take into consideration, any medical conditions such as allergies before attempting.  Permission to reprint any information or photos on this blog must be obtained by the blog creator (altman.tina@yahoo.com).

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