There's lots of ways of making mead. I've seen it for sale on Lindesfarne and saw them make it in the shop. They just took an
Australian white wine and added 8oz of honey to the bottle!
This recipe works and ferments well, you can make it with just honey but it's a bit bland.
1kg of Honey
250 ml grape concentrate
Juice of a medium lemon
1 tsp pectolase
1/2 tsp tannin or a cup of cold tea
Gervin High Alcohol yeast
Try adding another 500g honey for a stronger sweeter wine
Add a litre of fruit juice instead of the grape concentrate-any type but make sure it's the short date code stuff and not loaded with preservatives.
Vary the type of honey-Try acacia or heather honey
Use just 2kg of honey and just add yeast and nutrient.
Dissolve the honey in hot water, about 2 pints. When cool add to a sterilised demi john.
Add rest of ingredients except yeast.
Make up to about 7 pints with cold water,
when cool to room temp. add yeast.
Let the vigourous fermenting slow down
Top up to the shoulders with cold water. Leave to ferment out
This may take a few days or a couple of weeks depending on the temperature.
When the bubbles stop coming through the airlock, or slow down to about one every 2 minutes test the wine.
Either use a hydrometer or taste it.(Hydrometer reading below1000) If it's too sweet leave it longer.
If it's dry(sour taste) or, just right syphon off into a clean demi john.
Add 1 campden tablet and potassium sorbate.
Leave to clear. Or add finings if you're in a hurry.
When clear, syphon into a clean demi john or bottle.
If it's too dry you can sweeten with honey but keep a check that it doesn't start fermenting again. Leave it a couple of weeks then add a campden before bottling.
Mead is best a bit sweet and remember, for a more honey taste sweeten with honey!
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