all-honey mead can be
rather expensive and end up tasting not
much different than any white wine. You may find it more practical to
make a sugar wine and add honey for taste after it has finished brewing.
whatever teas, spices and herbs you want. You can use
gathered tree leaves and clover blossoms, along with commercial teas,
for example, about 2 teabags
tablespoons per cup.
Put them in a ceramic teapot. Add spices such as star anise, cinnamon,
cloves, nutmeg or allspice. Pour boiling water over the tea, herbs and
spices and let set overnight, or until cooled.
Pour the tea into a large
glass jug or
Add 120 mls of honey per liter of tea.
If you have honey in excess or money to waste.
If not, add 120 mls of sugar
or golden syrup per liter instead, and then add a
tablespoon of honey so you can claim it was made "with honey".
Add a yeast
[Optional] Add yeast
is brewers yeast or nutritional
yeast and an acid such as lemon juice or a pinch
of cream of tartar. I prefer cream of tartar because lemon juice adds a
taste of lemon to the delicate mead, but lemon juice is ok if you like
a taste of lemon with your wine.
Cover with an airlock
it sit somewhere undisturbed for 1-2 months, at room temperature,
protected from light and excessive heat or cold.
1-2 months, pour the wine out of one bottle and into another,
the sediment behind. Pour the wine carefully from one bottle to another
and stop pouring
before the sediment reaches the neck of the bottle.
You can put
a cork in the bottle or continue to keep it covered with an airlock.
months or a year -- more is better -- decant the wine into a nice
decanter slowly and carefully to leave the sediment behind and serve it
in a nice crytal wine glass. Add a little honey for flavoring.
(It is not necessary to decant the wine every few months if you did not
add sulphur - Campden tablets - to the original wine. The yeast
sediment gives a very nice, nuanced flavor to the wine. It is
only the addition of bitter sulphur that necessitates decanting the
wine in its early stages. )
and Herbal Healing Beers by Stephen
Enzymes for Health & Longevity by Dr.Edward