Sarah’s Small Batch Homemade Mead

Name: Sarah’s Small Batch Homemade Mead
Prep time: 23 h
Cook time: 23 h
Total time: 46 h
Cuisine: European
Ingredients: 3 fl oz honey organic; 9 fl oz distilled water; 1/8 tsp champagne yeast

8 steps

Prep:23hCook:23h

Making mead is a beautiful part of Norwegian history and easy to make at home on a shady windowsill. The finished product is like a lightly sweet champagne but completely unique to itself. Enjoy!

Updated at: Thu, 31 Aug 2023 18:28:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories182.2 kcal (9%)

Total Fat0 g (0%)

Carbs49.3 g (19%)

Sugars49 g (54%)

Protein0.3 g (1%)

Sodium2.5 mg (0%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3 fl ozhoney

organic

9 fl ozdistilled water

⅛ tspchampagne yeast

Instructions

Step 1

In a mason jar, mix 3-4 fl oz honey and distilled water well with a spoon.

Mason Jar

Wooden Spoon

Step 2

Screw on lid ring with cheesecloth or a paper towel in a well ventilated area 2-3 days until bubbly (e.g., shaded windowsill with open window).

Paper Towel

Step 3

Once a day for the 2-3 days, unscrew the lid and remove the paper towel and stir with a wooden spoon. Set the paper towel back on top and screw the lid-ring back on.

Step 4

After the 2-3 days is complete, remove the paper towel and throw it away. Loosely lid with metal lid and screw top but do not screw it down all the way. Cover top with a balloon 1-2 weeks. If the mixture is properly fermenting, you’ll see the balloon inflate.

Step 5

IF the balloon does not inflate, you may be able to save the solution by a yeast process. Add approximately 20% of the small champagne yeast packet to 3 tsp distilled water and let it sit at room temperature for 20 minutes. Stir the yeast mixture into your mead, then replace the balloon.

Step 6

Remove balloon. Seal lid and refrigerate for 1 day.

Step 7

Skål!

Step 8

Drink everything except the bottom of the jar.