Mead (Honey Wine) Making
169 days agoWell guys, as you know I have some free time on my hands these days, so I have been making batches of wine and other alcoholic beverages. You remember a while back I made some Berri Grape Juice Wine and the Welch’s Grape Juice Wine? Now I have made another small batch of wine – this time it is mead or honey wine. Yes, it is made from fermenting honey diluted with water. Of course for the first batch, this is a simple recipe – just honey, water and some yeast. After a few weeks, you will get mead. It is that simple – in fact much easier to do that real wine where you need to crush grapes and so on. This one you just dump the honey into the container, add water and yeast and you are done. Wait a few weeks and you get alcohol.
I got the raw organic honey I bought a while back. But then using raw honey is a problem because it contains a lot of impurities which might not look nice when being bottled. Most people like their beverages to come squeaky clean like what you see in those advertisements. Although I only just began, I could foresee the problem of unsightly mead with sediments floating around. But honestly, the best tasting mead comes from the best tasting honey. And only raw honey will give you the real honey flavour which highly processed honey cannot. Too bad then. This batch will be for me – I think I have some Viking blood in me.
There you have it. It has finished fermenting most of the sugars in the honey and we are now left with mead. It needs about 1 year or so before it can really taste decent enough. If we age it even longer, it should taste even better. But then who can wait that long. I think this mead will be still. I don’t really like carbonated honey wine. Feels a bit off if you show me carbonated mead.
See the impurities? The photo here doesn’t show the small layer of protein or whatever “sediment” or scum floating just on top of the mead. It is going to be a problem when bottling. Nevertheless I hope that it will all settle down to the bottom by the time I bottle it. If not, I think I will just leave it be. From what I read, it won’t affect the mead at all.
Most of us think of mead as the drinks those rough Vikings drink just before they go raiding some poor village In Western Europe. It is mostly to warm up the blood and build up rage or something like that. But from what I know, mead is actually pretty tasty stuff. And not really a rough kind of drink. It just needs to age for some time before drinking – at least one year. Well, I have the time.
[...] this is one my first making use of Premier Cuvee. My first mead was made using bread yeast. Again there are a lot of people who claim that bread yeast will produce [...]
Wow I want to try this too. I finished all the honey mead I bought from NZ!