Our Weird Mead Receipt

We decided that honey is expensive, and we want to play around with making it with our juice concentrates, so Steve got creative This hover the line somewhere between a true melomel and a Finnish sima because of the sugar.  

9.5 cups distilled water
1.5 lbs honey
1.5 tsp yeast nutrient
2 cups cherry juice, grape juice, or thawed lemonade concentrate.

  1. Heat 4 cups of the distilled water to 180°F and stir in the honey, sugar and yeast nutrient until it is all dissolved. We use distilled water to make sure it doesn’t have chlorine.
  2. Warm this back up to 180°F and add the syrup.
  3. Warm this back up to 180°F and add the rest of the room temperature water. Your solution should be at a good temperature for the yeast now.
  4. Strain this into two demi-johns. Sprinkle 1/2 packet of wine yeast into each demijohn and then fill the bottle to wear the neck starts to narrow off with room temperature water.
  5. If you are going to use currants as an indicator of when it is done, add ten dried currants to each bottle. You can also add some spices at this point.
  6. Put a lid with an airlock on each demi-john.
  7. Let this sit until the currants stop floating up-and-down in the solution.

(March, 2018 update) Alternative Directions: This makes a perfectly adequate drink, but we decided we wanted to tweak it a bit for flavor. The primary ferment seemed to be stripping the flavors, so we added a secondary ferment. We wait to put the juice and any herbs or spices we are using until then. You would still add the currants to the primary if you were using them as an indicator.

We started making mead with the Red Star Premier Blanc Yeast. You can use champagne yeast or any wine yeast for the process, but we are aiming for a drier finished product. We aren’t playing at catching wild yeasts for our brews.  I have a lot of diverse cultures going in my house and don’t want my sourdough beasties to infect our melomels, because honey is expensive.

I also am going to use modern bottling practices because I am a safety gal. This means we wash the bottles on the sanitize cycle in our dishwasher with a sanitizer like B-Brite and we sterilize the caps in boiling water before we start bottling. We are bottling this in 22-ounce beer bottles.

Published by Stephany Riley Hoffelt

If you want to read more about me, it's on the website www.domestic-medicine.com

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