Mead
An 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.

Make a tea with 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 or 2 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 jar.

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 syrup 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 starter

[Optional] Add yeast nutrient, which 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 -->


Let it sit somewhere undisturbed for 1-2 months, at room temperature, protected from light and excessive heat or cold.

After 1-2 months, pour the wine out of one bottle and into another, leaving 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.

After a few 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. )






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