How to Homebrew Mead
- Pour 1 or 2 cups of honey into a 3 litre clean empty bottle and fill the bottle up with apple juice. Mix well until the honey has dissolved into the juice.
- Add an eighth of a teaspoon of Pat Mack’s Premium Brewer’s yeast, screw on your home brewing cap and ferment for 1 or 2 weeks. The longer you leave this brew the more the flavours will mature and grow together.
- Once fermentation is complete or you feel it has brewed for long enough simply place it into the fridge for 1 or 2 days. When clarification is complete it’s time to drink.
Mead, also known as honey wine, is one of the oldest brews out there. It is regarded as the ancestor of all fermented drinks. The reason for this is in it’s simplicity and it’s highly available ingredients. It is typically a homebrew composed of honey and water but any liquid medium can be used. I personally prefer to use apple juice but the option of which juice to use is entirely open to you.
More Homebrew recipes
More Homebrew recipes can be found in my “Pat Mack’s Home brewing Caps Instructions and Recipe Guide” which can be downloaded absolutely free right here.
The guide comes in the form of an eBook .pdf file that can be viewed on Adobe reader. It contains some great home brewing instructions and insights as well as an additional homebrew recipe guide.