Honey Mead/Wine

Midsummer is rapidly coming upon us.  It’s a nice time of year to enjoy some homemade mead.  I have never made any flavor of mead before but I understand this is an easy recipe to follow.

Basic Mead

Yield: Makes about five gallons, which should fill 53 twelve-ounce bottles.


  • 12 to 18 pounds of grade-A honey
  • 4 1/2 gallons of tap or bottled water
  • 8 grams (1/4 ounce) of freeze-dried wine, champagne, or dedicated mead yeast


Note on equipment:

Making mead requires essentially the same basic kit necessary to brew beer at home: primary and secondary plastic-bucket fermenters with air locks and spigots, transfer hosing, a bottle-filler tube, heavy bottles, bottle caps, bottle capper, and a bottle brush and washer. You should be able to find these items for approximately $70 total (excluding the bottles) through a home-brewing supplier, such as The Home Brewery. Bottles cost from $6 to $20 per dozen, depending on style. You might instead buy a couple of cases of beer in returnable bottles, drink the beer, and  — after sanitizing them!  — reuse those bottles, for the cost of the deposit.

All your equipment must be sanitized or sterilized before use. Ordinary unscented household bleach does the job fine. Put all the equipment (including the lid and stirring spoons) into the fermentation bucket, fill with water, and add 2 teaspoons of unscented bleach. Let it sit for 30 minutes. Drain the water through the spigot, rinse everything in hot water, and allow to air-dry.

For the entire recipe visit EPICURIOUS.


3 thoughts on “Honey Mead/Wine

  1. You don’t need the bottles unless you really want it that way. We have made mead for nearly 20 years, along with melomels and metheglins. And if you save your sludge at the bottom of the carboy you can reuse it for the next batch. We have never bottled our mead, we just serve it from the carboy with the bottling pump thingy.

      • Yes it does! For ours we use 13 lbs of honey. As a ‘cheat’ we also use less water (about 2.5 – 3 gals) and add in 2 bags of ice at the end to cool it faster so we can pitch the yeast more quickly.

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