Mead

Name: Mead
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 0
Ingredients: Water 15 ¾ cups; Acacia honey 5 &frac18; cups; Chestnut honey 0.6 cup; Enological yeast for sparkling wine 0.1 oz

it de fr es br

169

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 169
Carbohydrates g 41.9
of which sugars g 41.9
Protein g 0.3
Sodium mg 8

Difficulty: Average
Prep time: 60 min
Cook time: 10 min
Makes: pieces
Cost: High
Note + fermentation time (at least 4-5 months)

PRESENTATION

From the windswept hills of ancient Celtic lands to the cold forests of Norse villages, mead has always carried a sense of mystery and legend. This classic mead recipe goes way back, showing up in stories from the Egyptians, Greeks, and Romans. And here's the thing, what really sets it apart is how it’s made. You just need water, honey, and some yeast to kick off that natural mead fermentation. No added booze here—everything happens thanks to the wild magic of yeast and time. With each sip, you taste something golden and smooth, like sipping sunshine mixed with history.

In Celtic and Viking cultures, it was a drink fit for gods and heroes, passed around at feasts or during big moments. Even now, people love making homemade mead to savor at the end of a meal or when hanging out with friends—capturing that old mythic feeling. Thing is, unlike some drinks that come with lots of rules, mead brewing feels pretty simple. The main mead ingredients are basic—just honey and water—but the result? Anything but plain. The flavors can be sweet, a bit tangy, and always smooth, with a little buzz that sneaks up on you.

Each batch has its own style, depending on the honey or even the region where it’s made. And you know, some people add herbs or fruits, creating unique mead variations with wild flavors. The mead making process hasn’t changed much over the centuries, adding to its old-school charm. You can almost picture ancient folks gathered around a fire, passing a cup of tender, mellow honey wine and telling stories. Seriously good.

That feeling still comes through today when you pour a glass of homemade mead. There’s a bit of legend in every sip, and it’s something people keep coming back to, no matter how times change. Whether you're new to it or a seasoned brewer, making and enjoying mead connects you to a rich history. Offers a taste of tradition that’s really, really timeless.

How to prepare Mead

To prepare the mead, first heat the water to a temperature between 100°F and 113°F, measuring with a thermometer 1. Take a ladle of water and set it aside in a carafe, then pour the acacia honey 2 and chestnut honey 3 into the pot.

Stir vigorously to incorporate oxygen into the must to encourage the reproduction of yeasts during the first fermentation phase 4. Take a ladle of oxygenated must and add it to the water you set aside 5. Check that the inoculation temperature matches the one recommended on the yeast packet; otherwise, heat it slightly to reach the indicated temperature 6.

Add the yeast 7 and stir gently 8, then seal the carafe with plastic wrap 9 and let it rest away from direct light for about 30 minutes.

After this time, the plastic wrap will be slightly swollen, and foam will form on the surface 10; if not, wait a few more minutes. Pour the yeast into the pot with the rest of the must 11 and stir 12.

Transfer the mixture into a 1.3-gallon jug using a funnel 13 and seal with a stopper equipped with an airlock 14. Store the jug away from direct light in a cool place with a temperature between 64°F and 68°F for at least 30 days and up to 60 days. During the first 7 days, remember to swirl the jug in a circular motion to mix the contents a couple of times a day. After this fermentation period, transfer the mead to another jug, being careful to leave the sediment at the bottom 15.

Place the jug again in a cool place and wait about 2 weeks for the yeast residues to settle further 16. After this time, proceed to bottle the mead using a funnel 17. Store the bottles in a cool place away from direct light and let them age for a minimum of 3 months up to a maximum of 12 months 18. Your mead will then be ready to be enjoyed!

Storage

Mead can be stored for several months. Prolonging the aging and storage time will enhance its characteristics.

Advice

If you don’t have a stopper with an airlock, you can use a balloon that you have previously washed; in this case, however, remember to deflate it from time to time.

For bottling the mead, preferably choose glass bottles with airtight mechanical closures.

Feel free to choose other types of honey and vary the combinations to obtain different flavors.

You can replace a small portion of water with pulp-free fruit juice, such as apple or grape juice.

Curiosity

The expression “honeymoon” is believed to originate from mead: according to an ancient custom, it was given as a gift to newlywed couples in quantities sufficient to last for a month. In addition to being a symbol of fertility and good luck, it was also considered a tonic that would provide the spouses with the necessary energy to spend the first nights of marriage together, corresponding to a lunar phase!

For the translation of some texts, artificial intelligence tools may have been used.