Mead, Simple
Ingredients
Directions
Make the must
Dissolve honey in water in a pot.
Boil the mixture, skimming off any foam.
Reduce the liquid to half a gallon.
Ferment and strain
Cover the vessel and let it sit undisturbed for 2-3 days.
Strain the liquid from any sediment before use.
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 fermentable sugars that yeast turns into alcohol, and sets the sweetness.
- Yeast
- Converts the honey's sugars into alcohol and carbon dioxide during fermentation.
The step that matters
Skimming the foam while boiling. Foam carries impurities and debris from the honey. Removing it while boiling gives a cleaner-tasting liquid and reduces off-flavors as the mead ferments.
“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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