This has to be my favorite drinks. Great chilled in the summer, or warmed in the winter. Its probably one of the first ever alcoholic drinks ever made and is mostly out of fashion these days. It due a resurgence!

For years I was reluctant to make mead, due to the high cost of obtaining honey, I was always worried that if it went wrong it would cost too much. Luckily I overcame this fear, as I now make a very good mead, that proves popular with many. I have even converted non-mead drinkers to it.

Due to the aging process this is best made in regular bulk, to avoid disappointment of it all being gone!

Check out my blog on the basics of home brewing before you start here.


  • Clear honey – 2kg for sweet/1.7kg/for medium/1.4kg for dry
  • 4.5 l water
  • 2 teaspoons of citric acid (or the juice and rind of 2 lemons)
  • 1 teaspoon of wine yeast (I use Young’s super wine yeast compound
  • 1 campden tablet (optional)
  • 1 teaspoon fermentation stopper (optional)
  • 1 teaspoon Bentonite (optional)


Put the honey into the bucket with 2 litres of boiled water and stir until dissolved.

Add the citric acid and 2.5 litres of cold water.

Make a note of the gravity.

When the liquid has cooled to room temperature, add the yeast. Leave to ferment for 3 days.

_20170501_212145Strain the liquid into a 5 litre Demijohn, fit with an airlock and leave to ferment until it stops bubbling – this depends on the general surrounding temperature.

When fermentation ends (bubbles passing through the airlock at less than one a minute) add a crushed campden tablet and fermentation stopper, if using, as per the instructions on the packet.

After 3 days clear the wine by adding bentonite, if using, as per the instructions on the packet.

Don’t forget to check your final gravity, if you haven’t already, and want to know the percentage of alcohol in your brew.

Finally, siphon the mead into bottles and cork. Age for a minimum of 3 months before drinking.

2 Comments Add yours

  1. Notwende says:

    Last year I made raspberry mead and craberry mead. ‘twas awesome!
    I deepreezed the berries first so I didn’t have to use any enzymes.


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