Vint Wine
A-Mazing Simplicity
Mead is one of the oldest beverages known to man, the origins of which are lost. No one knows when the first glass of mead was drunk, but we do know that in period mead enjoyed considerable popularity in a number of regions.
But beyond the amazingly interesting history of mead, there is the fact that creating mead is mind bogglingly simple. When I first thought of creating some mead to drink, I thought it would require a lot of work and basically a laboratory in my kitchen. However the more I read the more I realized that nothing could be easier than creating a glass of that sweet nectar of the gods, mead. Once you know this you are well on your way to becoming an accomplished mazer (Mazing is the term used for the creation of mead, a mazer is someone who makes mead).
At its simplest mead requires honey water yeast, and the most frustrating ingredient of all, patience. More than anything else the patience is the mazers downfall. Waiting until the fermentation is complete is key, and then waiting even longer for the mead to clarify turns a vaguely drinkable mead into a supurb mead, and yet sitting there looking at gallons of mead that you know you can’t drink for months is trying.
In short if you’ve ever considered making a batch of mead, I urge you to dive right in and do it, it’s a fun hobby with rewarding results, and if you need help feel free to contact me for anything from equipment loaning to tips.
Simple mead Recipe
- 1 Part honey
- 5 parts water
- one packet of yeast (I use Lavin EC-1118 Champagne yeast, but any kind will do, you can even use bread yeast if you want, but wine yeast will produce the best results)
Mix the honey and water and pour into a carboy or other primary fermentation container
Prepare the yeast according to the directions on the packet
Put the yeast mixture into the must
If used alternate primary fermentation container then rack the mead into a carboy when fermentation begins to slow and cap with a fermentation lock
Once the fermentation has stopped entirely you can rack again into another carboy and cap with a fermentation lock again to eliminate some of the sediment, or you can simply wait for it to clarify. Either way DO NOT BOTTLE until the mead is crystal clear.
Once clear bottle and enjoy at your leisure.
About the Author
Jeff is interested in history, particularly in mead, a honey based wine. His interest in mead lead him to create The Mead Hall, a site dedicated to all things mead
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