Where to put candied honey: my recipe for the simplest mead that everyone can cook

Some time ago I started making alcohol with my own hands. I’ve known about “mead” for a long time, so the thought of recreating a wonderful recipe from the Internet came to my mind.

Especially since I had some candied honey left. So, let’s see what came out of it.

Story from blog subscriber Anatoly.

Why I decided to make alcohol myself

I had an unfinished three-liter jar of real flower honey on hand, which prompted me to make mead. By itself, I do not perceive honey and do not eat it in its pure form.

But I often use honey to make cakes and marinades. It was just a harsh winter outside and I really wanted something intoxicating, homely and atmospheric.

I have already made homemade wine, cherry and various fruit tinctures, and now it’s time for something new. Before preparing, I did not know what I could get, what it would taste like and how strong the drink would turn out, so I took a “pig in a poke”.

What ingredients are required

The main and most important ingredient for mead is honey (this is a twist, right?). It takes about 250–300 grams, which is exactly how much I have left at the bottom of the jar.

My honey was very hard and candied, but the source says that the more “sugar” the product, the stronger the drink itself can turn out, so this did not frighten me. And we also need water – 2 liters, it must be clean and without impurities.

It is better to use water not tap, but spring or from a well. You can buy a non-carbonated canteen at the nearest chain store.

I bought water from a tap near my house.

The most important ingredient is yeast. It is they who will make the drink ferment and gain strength. To prepare mead, it is better to use dry yeast in the amount of five grams – this is about one pack.

People write that I can use both wine and baker’s yeast, however, I cooked according to a proven recipe with a lot of reviews.

Of the dishes and equipment, we need a little: a saucepan, a three-liter jar, as well as a rubber glove, which is indispensable here. As you can see, there are not so many ingredients for cooking, so anyone can cook mead, without special expenses.

The cooking process

The process of preparing the drink is painfully simple. Pour clean water into an enameled pan and wait until it boils.

Then, in parts, I added honey with constant stirring, as this product can stick to the walls of the dishes. When boiling, foam will appear, it should be removed.

After the honey is completely dissolved and the liquid becomes clear, you need to remove the pan from the heat and leave for several hours at room temperature. After our drink was ready, I scooped up some liquid from it and diluted it with 5 grams of yeast, after which I added it to the bulk.

Then you should pour the liquid into a jar and put a rubber glove with a hole on it – this will become our indicator. After 3-6 days in a dark place, the glove will deflate, and I strained the drink and bottled it.

What result did I get

Since this was my first experience with honey, I ended up with a slightly cloudy drink due to not straining the mead well enough. I fermented it in 5 days and it turned out quite pleasant to the taste.

The fortress felt small, about 8-10 turns. The mead was sweet with a honey aftertaste, and flatulence was also present, albeit in a small amount.

I liked my experience in making mead, so now I’m waiting for the extra honey to appear in order to repeat everything again. And what other low-alcohol drinks, besides wine, can you make yourself?