Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Fruit Juice | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup room temperature sterilized fruit juice (optional)
- 1 packet of dry winemaker's yeast (Lalvin EC1118, K1V1116 or similar) as well as yeast nutrient
- 3 quarts water
- 3 pounds (1 quart) honey
- 1 pound raisins (optional)
Directions
Sanitize all of your equipment (see notes).
If desired, create a starter culture by mixing the fruit juice and yeast. Place into a 1- quart container fitted with a rubber stopper and airlock. Keep at room temperature, out of direct sunlight, for 1–2 days until the mixture is bubbling. This starter culture will cause the fermentation below to begin with vigor and may prevent the mead from failing to ferment.
Heat the water in a pot over medium heat, and slowly stir in the honey until completely dissolved. There is a common disagreement among mead makers as to whether you should boil the mixture or not; Boiling will alter the flavor but will enhance the clarity of the finished mead.
Remove the pot from the heat, and cool to 170°F (76°C).
Stir in the raisins, and transfer to your fermentation vessel. Cool to room temperature (about 68°F/20°C).
Rehydrate the yeast if you did not make a starter culture. Transfer the yeast mixture to the honey mixture in the vessel, and attach the airlock.
Place the vessel in a cool (68°F/20°C), dark place. After about a day, the airlock should start to allow bubbles to escape, which indicates beginning fermentation . The raisins will rise to the surface of the mixture. Avoid stirring or agitating the mixture, as it may cause the liquid to rise up and spill out of the airlock.
Let the mead ferment for 4–6 weeks.
If desired, "rack" the mead to allow the mead to clear faster: carefully siphon it into a second carboy with a sanitized tube, avoiding the sediment to prevent cloudiness and avoiding splashing to prevent incorporating excess oxygen. Attach an airlock to the second carboy.
Ferment for another 3 months or until all signs of fermentation have stopped (usually when the airlock doesn't produce any bubbles for a long period of time—typically over 30 seconds between bubbles) and your mead has cleared enough to read a newspaper through it.
Rack the mead once more.
Bottle the mead by sealing in sterilized bottles using airtight caps or quality corks. If the fermentation is not complete, pressure will build up inside the sealed bottles and cause them to explode.
Age the mead in the bottle for at least 6 months (or longer) before drinking.