Hydromel, or Mead
Ingredients
Directions
Make the mead
Mix honey with warm water until fully dissolved.
Pour the mixture into a cask.
Ferment and bottle
Allow it to ferment until clear.
Bottle and cork it well.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Honey
- Provides the sugar that yeast ferments into alcohol, and sets the mead's sweetness and body.
- Warm water
- Dissolves the honey and forms the liquid base the mead ferments in.
The step that matters
Allow it to ferment until clear. Fermentation must finish before bottling, since leftover sugar and active yeast can keep working in sealed bottles and build pressure. Waiting until the liquid clears shows that most of the yeast has settled out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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