Mead

Making honey wine or mead can be simply honey, water and yeast although more commonly by adding some nutrients and tannins and acids for balance will produce a fuller bodied and more balanced mead and wine finings aid a much quicker result for clearing your finiished meads. The new style of mead yeasts are designed to leave some honey flavour after fermentation, so do give them a try as many older recipes specify a champagne or high alcohol yeast which is simply to help complete the  full fermentation of the high sugars in honey but these recipes were written before the new mead yeasts were available. Also be sure to check out the Botanicals section for interesting spices and herbs to add to your mead.

Adding fruit to mead will produce a melomel, grapes to make pyment, grapes and herbs for hippocras, spices for metheglin, apples to make a cyser and barley for brewing braggot. There are more braggot resources throughout this website in the beer ingredients section.

 

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