Things You'll Need:
- Gallon of spring water
- 2 -3 pounds of honey
- clove
- apple
- small box off raisins
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Step 1
Pour out half of the jug of spring water into a clean, sterile container. Place the honey in a sink full of warm water to make it easier to pour. Slice the apple and add it, the honey, half the box of raisins, a small clove, and the package of yeast to the jug. Even if you do not like raisins, they are a must-have. They have little to no bearing on the taste but instead help the yeast in doing its job.
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Step 2
Add enough water until the level reaches three to four inches below the top of the jug. Cap the jug and shake forcefully. This step is much more important than one would think. It needs to be shaken madly and for at least five minutes. The shaking mixes the yeast and adds air to the whole thing. The yeast needs a lot of air to do its job and for the mead to taste its very best.
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Step 3
Take the cap back off and put the rubber band over the mouth of the jug. Some people at this point will put a pinhole into the balloon but others swear it is unnecessary. It is a matter of personal preference. Keep an eye on it during the fermenting process. If the balloon seems to be getting too big just poke a hole in it. It allows some of the gasses to escape while keeping it protected from impurities.
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Step 4
Set the jug inside a cabinet that stays cool and dark. Check on it every day to make sure the balloon is still in good shape. Once the balloon starts to inflate it is telling you that you are on the right track. The process of mead making is happening inside the jug. The gasses that are forming inside the jug are gathering in the balloon.
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Step 5
Pour the liquid into a strainer and into another clean jug (Glass is preferable.) by the three week mark when the balloon begins to go flat and most of the fermenting has already taken place. Strain all the fruit and spices from the mixture into the new jug and put a clean balloon over the mouth of that jug.
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Step 6
Place the jug into a cool and dry storage space once again. Leave for another five months. Check on it every few days and watch as it grows clearer. You can taste it every few weeks if you like but it is best to leave it untouched as the months go by.
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Step 7
Package and label your mead if you intend to sell it or give it as gifts. If you have chosen a name for your mead make sure it is prominently displayed on the label. This enables your brand of this unique beverage to gather a foothold in the business and get the word out.
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Step 8
You will also want to include information such as all ingredients used and the date it began to ferment next to the day it was bottled and packaged for consumption. True mead drinkers enjoy having this information and are hesitant to purchase or drink anything without this information on it.
