Mead is the oldest known human alcoholic drink.
Evidence suggest that 8000 yrs ago mead was made by humans.
Basically is water and honey and a certain yeast.
In reality is that but you need to learn the invisible world of bacterias and yeast to avoid getting vinegar.
After 3 yrs I can say I like some of my product.
Bleach and boiling water to clean and disinfect and rinse all containers and tools coming in contact with your product.
Then 5 lbs of honey for 1 gall of warm water previously boiled.
All in a glass jug with a bit of commercial dry yeast or natural yeast.
Commercial one can be of many categories like beer, champagne, vine this and wine that.
Natural yeast comes from grapes, elderberries flowers, plums, ......
I place a bubbler and let it ferment for at least 90 days.
Then I do back flavoring.
Split it in different batches where I add some more honey and in one tangerine peals in other lemon peals in other cinnamon sticks in other crushed nutmegs in other mango peals and let it ferment again for 60 - 90 days.
Not all I liked.
I will stick with citrus flavoring.
Some people I know used strawberries for flavoring.
But it sure is smooth and strong.
Evidence suggest that 8000 yrs ago mead was made by humans.
Basically is water and honey and a certain yeast.
In reality is that but you need to learn the invisible world of bacterias and yeast to avoid getting vinegar.
After 3 yrs I can say I like some of my product.
Bleach and boiling water to clean and disinfect and rinse all containers and tools coming in contact with your product.
Then 5 lbs of honey for 1 gall of warm water previously boiled.
All in a glass jug with a bit of commercial dry yeast or natural yeast.
Commercial one can be of many categories like beer, champagne, vine this and wine that.
Natural yeast comes from grapes, elderberries flowers, plums, ......
I place a bubbler and let it ferment for at least 90 days.
Then I do back flavoring.
Split it in different batches where I add some more honey and in one tangerine peals in other lemon peals in other cinnamon sticks in other crushed nutmegs in other mango peals and let it ferment again for 60 - 90 days.
Not all I liked.
I will stick with citrus flavoring.
Some people I know used strawberries for flavoring.
But it sure is smooth and strong.