Tag: How to make mead
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Tamarind Hibiscus Cinnamon Orange Mead
This was a fun experiment that had pretty satisfying results. Something to note after messing with tamarind, is that it is very high in tartaric acid, and hibiscus has an acidic taste as well. This mead was difficult to ground, and in fact, the cinnamon, vanilla and oak really didn’t make much impact. I do…
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Blackberry Apple Almond Mead
Blackberry Apple Almond is a delightful combination! I 100% recommend trying this mead, and even got props from other professional mead-makers on the quality of flavor and lack of ethanol heat. Feel free to play with ingredient amounts and the type of honey used. I highly recommend a yeast that performs well with dark fruits…
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Triple Goddess Mead // Red Concord Pomegranate & Maple Syrup
In collaboration with Derica from City Steading Brews and Stefanie from Making Pour Decisions, we each made a Triple Goddess inspired mead. Derica got Maiden, Stephanie got Mother, and I got Crone. I was more than happy (I think I even volunteered) to make a Crone inspired mead – aka a mead inspired by Fall…
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Strawberry Lemon Session Mead
This is such a quick and easy mead to make, all you need is a keg to force carbonate and you’re set! Of course this can be amended, simply make this a dry mead and bottle carbonate. Recipe:1/2 packet Lalvin EC1118 yeast1 tsp Lemon Peel1 lb Lemon Blossom honeyGoferm & FermaidO following TOSNAOptional: Opti-White Secondary:Racked…
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Fig, Pear, & Almond Mead
Can you make mead with nuts? This is a question that’s debated on in many forums across the internet regarding mead, and the answer is YES. The reason it’s such a hot topic is, if you ferment with nuts, the mead can turn rancid due to oil. Used in secondary, nut oil will leave a…
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Mango Chili Mead
This recipe is based off of the “Chili Mango” in “Big Book of Mead Recipes” by Robert Ratliff. I did not 100% follow this recipe – due to the fact that he uses stabilizers to halt fermentation instead of allowing fermentation to fully run its course. Yeast will clean up after themselves, so it’s really…
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Chocolate Orange Mead
Chocolate Orange is a bit more on the complex side, but totally worth it! This flew off my shelf and I found myself wishing I made a larger batch (definitely on my repeat recipe list). In fact, this recipe was the first time filming, but second time making – and this recipe transformed quite a…
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Banana Cream Pie Mead
This is definitely a favorite of mine, and I highly recommend trying it out! We’re definitely entering intermediate mead making territory, but this recipe is very doable. It does requite a specific type of honey – Meadowfoam – which can be quite expensive. I believe it is primarily available in the Summertime, so keep your…
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Peaches & Cream Mead
I had a few snags with this mead that makes me want to try re-making it in order to fulfill my original image of what this should be. Before this mead re-fermented, the flavor was so perfect and decadent – it was TRULY a Peaches & Cream Mead. Unfortunately, the second ferment altered the mead’s…
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Blueberry Basil Mead
I’m going to say… I wish my mead turned out well, but it didn’t, and this is due to the fact that, I added raisins with preservatives and my mead FULLY stalled. Like… I added EC 1118 (A known yeast that remains active in hostile environments) and that barely lowered the gravity. I based this…
Faewood Mead 