Here is my #Mead recipe that is derived from #[2]​ podcast episode on mead. It’s simple, it works and it’s delicious!

* Use a one gallon glass fermenter sanitize with hot water 130-140° fill half way. Cap, shake and rise out

* Use 3 lbs of honey to a gallon

* Use adjuncts (fruit) of your choice 1 lb for 1 gallon cut it up and freeze for a few days then defrost before adding to break up cellular structure. Can also use dehydrated fruit but weigh prior to dehydrating

* Pasteurize adjuncts at 160° from kettle. Pour filtered hot water over adjuncts in fermenter

* Add 3 lbs honey and 140° water to dissolve honey and cover adjunct. Shake to dissolve.

* Use fermax yeast nutrient if not using fruit

* Add cool filtered water leave head space about 15% of volume/2” space

* 1/2 packet of cuvée and 1/2 packet blanc yeast for 1 gallon add when water is lukewarm 90° or less

* After Yeast is added put lid on and shake it up for a few min

* Put a little water in airlock and put in jug

* Ferment for about 30-45 days in cool dark place and rack it with elevation for primary and lower elevation for secondary bottle

* Remove must and put in compost

* Add filtered water to secondary to fill, put on sanitized airlock and let fully clear (about 1-2weeks)

* Siphon/rack to jug with spigot

* Bottle from spigot and let age ideally at least 1-6 months

- I use water from my reverse osmosis filter and an electric kettle

#Meadmaking #Homesteading #GrowNostr