Mead?

Just made some a few months ago. Yummy. And it's just about the easiest thing in the world to make. Dump several pounds of honey together with a few gallons of water and perhaps a pinch of citric acid, boil for 15 minutes, pitch some mead yeast or champagne yeast, wait a month or two, and you're done. I like to drink mine straight out of the bucket, though some would say you must age it. Tastes delicious to me, young or old. If you like honey, you'll love mead.

I've made several batches. Below is my recipe "The love of my life"

I love Mead as you can probably tell.

Please note, this is Mead but I do not use any water. I use apple juice as the base. You can use water but I find the apple juice makes it a bit nicer for those of you who love apples and like a high alcohol content.

No citric acid needed.

This is called Apple-Honey Melonomel Meade

You will need...

1 Package Red Star wine yeast 4 Gallons apple juice from concentrate 2-5 pounds of pure honey, the more the better. This shit is expensive though. 1 cup table sugar 5 Fuji apples Siphen hose, any small tube will work. A 5 gallon carboy or tub 1 balloon

Step one, crush your apples or use a blender. Step two, boil apples in large pot with apple juice. Step three, set aside to cool Step Four, boil honey in large pot of apple juice Step five, set aside to cool. Step six, dump mixture into large 5 gallon carboy and add activated yeast. Step six, allow the mead to ferment for 3-4 weeks, once fermentation begins to slow prime with table sugar by dilluting the 1 cup of table sugar in 1/2 gallon of apple juice then pour this directly into the carboy.

A balloon can be placed over the mouth of the carboy to monitor the fermentation. Simply peirce a small hole in the baloon to allow CO2 to escape.

Once the Meade has cleared (meaning you can read a newspaper through it) transfer it into a secondary (Save the sediment for use as the Yeast in your next batch of Meade) and let it clarify for 2-3 weeks. After this bottle the meade and let fermintation finish off.

Total process about 70 days and its ready to drink. This will burn going down but is smooth as a whistle.

Enjoy....

probably every english person has tried it? I only make it here in edmonton in the cool season,