How to Make Mead: One Gallon Mead Recipe

Do you love mead? Have you ever thought about making your own batch of mead? It’s actually a straightforward process that anybody can do at home. Mead, a fermented beverage traditionally made from honey, is one of the oldest known alcoholic beverages.

People have been making and enjoying mead for thousands of years, and the simple processes used have hardly changed. I’ll walk you through how to make a simple one-gallon recipe of honey mead at home.

There are a few different ways that you can make mead. It is often enhanced by adding fruits or different varieties of spices or herbs to the fermentation process. Technically speaking, mead with fruit added to it is actually called a melomel. This was once used as a method of preserving summer fruits for winter consumption. Mead that is made with spices or herbs is actually called a metheglin.

Whether you want to jazz it up with fruits, spices, or herbs, or if you want to just make a simple honey mead, the process is the same and will yield great tasting results. We’re going to go through a simple one-gallon recipe for making a basic honey mead. If you choose to get creative with it, just make sure to thoroughly wash anything that is going to be added. Proper sanitization is a crucial step in fermentation.

One-Gallon Honey Mead Recipe

Equipment you’ll need to make Honey Mead:

• One-gallon glass jug
• Large stainless-steel pot
• Large stainless-steel spoon
• Funnel
• Sanitizer- recommend Star San
• Airlock and rubber stopper
• Thermometer

Ingredients for making 1-Gallon of Honey Mead:

• 2 1/2 to 3 lbs. raw unprocessed honey (dry to semi-sweet) Buy here
• 12 cups of water (Do not use chlorinated water! If you are on city water, use spring water at your local store. If you are on a well, your water should be fine unless you have a water softening system)
• Optional flavoring ideas:
• berries or fruit of any kind fresh or frozen, and raisins

First, you’ll need to sanitize all of your equipment. I cannot overstate the importance of this step! Failing to properly sanitize can render all of your efforts useless. The presence of bacteria or other microorganisms can ruin your mead before you really even get it started.

There are various varieties of sanitizers that can be used. Anything that thoroughly kills bacteria will do the trick (do not use bleach), but in my home-brewing, I’ve always used Star-San. It’s a simple but effective liquid sanitizing solution that can be purchased at any brewing supply store or on Amazon.

Make sure that your entire working area is clean before you begin. Often, I will use a 5-gallon bucket to sanitize all of my equipment. This allows me to easily sanitize pieces of equipment between uses as well.

The process:

Once the jug, airlock, spoon, pot, airlock, funnel, and thermometer are sanitized, you’re ready to get started.

You’ll want to put about a half-gallon of water in the pot. Non-chlorinated tap water is best, if possible. Filtering the water to remove impurities can be great, but do not use distilled water.

Add 2-3 lbs of honey and heat so that it is warm enough to stir in and dissolve, but do not bring to a boil. Stir in with a long-handled stainless-steel spoon.

Bottling Homemade Mead

While the water is warming is a good time to add to the jug any fruit, berries, or herbs that you would like to use to add flavor.

Once the honey and water have been heated into a slightly frothy mixture (the must), you can carefully pour it into the jug by using the funnel.

Then add cold water to fill the jug just above the base of the neck (leaving about 2 inches of space at the top). Put the lid on the jug and give it a little swirl to mix everything well.

“Pitching” the yeast:

Yeast doesn’t do well with temperatures over 90° Fahrenheit. The water should be cooled to lukewarm before adding the yeast. Once the water is below 90°, you can add the yeast, put the lid back on the jug and give it another good shake. This time, shake it up vigorously for a few minutes to make sure it is fully mixed.

Now, put some water in the airlock to the line, pop the rubber stopper in the top of the jug and affix the airlock. Put the jug in a cool, dark place to ferment.

You should see some activity happening in the airlock within a few hours, maybe just a few bubbles at first. After a while, you’ll see the airlock come to life and bob up and down in intervals of a few seconds.

The first fermentation of mead will take 4-6 weeks.

You will want to check on it daily throughout to make sure that there aren’t any leaks. Once the airlock stops moving, the mead will be ready to drink or to bottle.

Secondary Ferment of the Mead:

After a month has gone by, you can begin the process of “racking” or siphoning the mixture into a second container leaving the sediment at the bottom of the first container.

Cover again with an airlock, and let the mead sit for at least another month or even longer. This time, you can siphon the mead into bottles and cork them.

Making mead is a simple and fun process. It requires a little bit of patience, but the end result can be something really great. You can enjoy it fresh, but many people say that it gets better with age. People have been making mead using this simple process for thousands of years. Get started making your own batch today!

Before you start making your first batch of homemade mead it is important to make sure that you have all of the right equipment handy. Here is my recommendation for a great homebrew 1-gallon winemaking kit that has everything you need to help you get started on your homebrewing adventure.

Brewing good mead can be a highly satisfying experience. Just don’t expect to win any awards with your first batch or even your second one. Like anything else that’s worth doing, it’s going to take time to master the process of making mead, wine, or beer at home. But with patience, the right ingredients, the right equipment, and some practice you will.

The Ultimate List of Fermented Drinks From Around The World

Kombucha and kefir might be the most popular fermented drinks of today, but they aren’t the only fermented drinks out there. Let’s take a look at some other exciting fermented beverages from around the globe. These drinks use ingredients that are way beyond just grapes and have a fascinating cultural history.

You may know that fermented drinks and food are an easy way to incorporate healthy probiotics into your diet. But there are also many easy to make, alcohol-free fermented drinks that you can turn to for a healthier gut.

There are countless variations of fermented drinks that exist with limitless options for brewing techniques and flavorings. In this article, I’ll break everything down and into an easy to understand guide, ideal for both those new to fermenting and expert brewers alike.

Gut-Healthy Probiotic Drinks

The process of fermentation made it possible for people to preserve food and drinks for long periods of time without spoilage.

The naturally occurring bacteria and yeast that was (and is still) used to ferment vegetables and other foods not only protect them from spoilage; it also added gut-healthy probiotics to their diet. And the enzymes that formed during the process boosted their nutritional intake.

Let’s face it; our lives are busy. There’s not a lot of time to preserve and culture vegetables and make fermented drinks such as Mead and Buttermilk from scratch. And during this time of the Coronavirus, most people are busy trying to prevent bacteria from getting on them and in them.

But did you know that our bodies are filled with “good bacteria” and “bad bacteria,” and maintaining a healthy balance between the two is an integral part of building a strong immune system?

A quick and easy way to help balance the good and bad bacteria in your gut is to start incorporating fermented drinks and foods into your diet.

Furthermore, many fermented foods contain enzymes, which help the body to more effectively extract nutrition from the food source. Whether ancient people knew it or not, they benefited in many ways from fermented foods.

So, to that end, let’s take a look at a few exciting drinks from around the world. Many of these are ancient beverages, and their popularity throughout the ages demonstrates the power of fermentation.

Fermentation is a great food preservation technique. But it’s also perfect for making tons of deliciously refreshing gut-healthy beverages! If you’re looking to:

• Improve your overall immune system
• Gut health
• And mental health

These fermented drinks are perfect for adding some delicious variety to your day!

Fermented Honey Drinks

Yes! You can ferment antioxidant-rich honey.

Mead

One of the most notable varieties of fermented honey drinks is mead, which is also known as honey-wine. This ale-tasting beverage traces back through Norse mythology. And it has made its presence known throughout Ancient Africa, Asia, and Europe.

You can prepare this popular drink from the past with honey, water, and ale yeast. Experiment with fruits and spices to really make the flavor your own. It has its own distinct category, somewhere between beer and wine and you sip it like a beer, wine, or cider. Try this easy one-gallon honey mead recipe.

Fermented Milk Drinks

There are many different types of fermented milk drinks. Here are some of the super easy options for gut-healthy refreshment:

Milk Kefir

Russian shepherds invented milk kefir (also known as just “kefir”), which is a refreshing and tangy beverage. Kefir grains consist of bacteria and yeast existing in a symbiotic relationship. The “grains” in Kefir grains, merely describes the look of the culture; it does not contain any real “grains” such as wheat, rye, etc.

The kefir grains are mixed with dairy milk, either cow, goat, sheep or even coconut milk to make a refreshing probiotic-rich drink. Milk kefir is an amazing base of endless possibilities of Kefir smoothies. Try a few:

• Easy Banana Kefir Smoothie
• Blueberry Kefir Smoothie with Greens
• Blueberry Orange Vanilla Kefir Smoothie
• Carrot Turmeric Kefir Smoothie

Water Kefir

Similarly, water kefir is prepared with a symbiotic culture of bacteria and yeasts (SCOBY). This is an excellent alternative to milk kefir if you’re dairy-free but still want probiotic benefits. Water kefir is fizzy and tastes like a mild lemonade drink.

Ayran

Ayran (paywall), is drinkable fermented yogurt and an old mainstay of the Middle East and India, where its traditional taste is savory and salty. Much different from American yogurt, which is usually full of sugar.

Doogh

The people of Iran have a similar salty yogurt drink called the Doogh that is thinner and is often left out for days to enhance its sour taste. It was popular in ancient Persia. (And its name derives from the Persian word “dooshidan,” which means “milking.”)

To achieve this refreshing summertime drink, mix yogurt with ice water and salt. You can garnish it with some sprigs of mint to add additional flavor.

Buttermilk

Traditionally, buttermilk was the leftover liquid in a butter churner (after the butter had been made). While traditional buttermilk is still a popular beverage in Nepal, it’s not easy to come across in most of the world.

However, cultured buttermilk has been widely available in US grocery stores since the 1920s. Cultured buttermilk differs from traditional buttermilk because it’s been pasteurized. And then cultures get reintroduced to the buttermilk after pasteurization for a healthy drink containing several vitamins and minerals!

Fermented Alcohol Drinks

There are several types of fermented alcoholic drinks around the world. Here are some that are easy to make at home:

Beer

One of the oldest and most popular drinks in the world, beer traces all the way back to Mesopotamia! The essential ingredients of beer are water, barely (or hops), and brewing yeast. Many studies state that beer is actually good for heart health!

Sake

If you’ve ever been to a Japanese restaurant, you’re probably already familiar with this famous rice wine. Koji microbes ferment this water and rice starch mixture. And it can yield an alcohol content of up to 20%.

Wine

Wine dates back to ancient Egypt, Greece, and Rome! People love wine for its intoxicating effects and high-end flavor. The necessary ingredients for wine are select grapes, sugar, filtered water, and wine yeast.

Chhaang

Chhaang is a drink that is widely prevalent across Tibet and Nepal. Mythologically it’s famous for healing properties and warding off the cold. You can make your own by pouring boiling water over barely or finger millet. Once boiled, adding yeast to the mixture allows it to ferment. The process of fermenting Chhaang does produce a small amount of alcohol which provides a warm and cozy feeling to ward off the cold during the winter months.

Non-Alcoholic “Beers” (Ginger Beer, Ginger Ale & Root Beer)

Ginger Beer

If you are looking for an alcohol-free fermented drink with a bit of a kick, you might try Ginger beer.

Ginger Beer originated in mid-18th-century Great Britain. The English made it from fermenting sugar and ginger root, and lemon. Ginger beer is a lot stronger than the newer and more accessible alternative, dry ginger ale.

Ginger beer is known for its robust and spicy flavors. The recipe starts with making a ginger bug first, which is a culture made from sugar and ginger. Then with a few simple steps, you can make Ginger beer.

Ginger beer’s character makes it a great drink on its own or mixed in a cocktail—like a Moscow Mule or Ginger Fizz.

Ginger Ale

Ginger Ale is not the same thing as ginger beer. While ginger beer is made to drink immediately, ginger ale (also known as ginger wine) is ginger root, sugar, and water fermented for one week or more.

Try this easy Natural Ginger AIe recipe by Wellnessmama.

Root Beer

Root beer is a classic North American fermented soda that is non-alcoholic (but can be, if you make it that way). Typically it’s made from fermented sarsaparilla or sassafras bark and molasses. It is famous for is sweet, frothy, cold, refreshing on a hot summer day bliss. Are you ready to make your own homemade Root beer?

Fermented Rice Drinks

Fermented rice drinks are common across Eastern Asia. They tend to have a well-loved comforting and nutty flavor. Here are a couple of tasty options for fermented rice drinks:

Darassun

Darassun is a millet and rice drink from Mongolia. This recipe starts with rice cakes, which you’d then break up and ferment alongside hot water, lactic acid bacteria (LAB), and yeast.

There are many different ways to adjust these flavors to your personal tastes. So you can add sweet things such as fruits or syrups or even savory ingredients such as herbs.

Fermented Fruit Drinks

Fermented fruit drinks are super refreshing and delicious for the summertime. Here are some great options that you can enjoy:

Fermented Lemonade

Sweet lemonade is a popular American beverage for the summertime. And while it gives you an excellent boost of vitamin C, you can make it even better for you by adding gut-healthy cultures into it.

You can easily create your very own fermented lemonade by mixing probiotic-rich whey with lemonade and letting it sit for a few days. This is a process called Lacto-fermenting. For the best results, use fresh lemons.

Tepache

Tepache is a Mexican fruity drink for the summertime. It’s slightly sweet and super delicious. If you’re throwing any pool parties this summer, tepache is a tasty and healthy drink to keep your guests cool.

You can make your own with pineapples, brown sugar, cinnamon, and cloves- although this mixture alone isn’t alcoholic. If you want to add some alcohol by fermenting it, mix in some ale with yeast cultures.

Here is a Tepache recipe made with the pineapple scraps.

Apple Cider

Cider is a mysterious and ancient beverage whose exact origins are unknown- although it seems, in general, to be prevalent around Europe.

Today, it is a delicious fall beverage made from fermented apple juice that’s prevalent around October and November, in particular. You can enjoy this drink directly, but you could also use it to add an alcoholic kick in various sauces and dessert items!

Fermented apple cider only takes 2-4 days to fully ferment. Here is one of the easiest recipes I’ve ever tried for fermented Apple Cider.

Fermented Tea Drinks

Kombucha

Out of all the fermented tea drinks out there, kombucha certainly has had its time in the spotlight. This slightly alcoholic, carbonated, and gut-healthy beverage most-likely originates from China.

There are many brands of kombucha to chose from in the grocery store, or you can make your own at home by adding a baby SCOBY into your favorite tea. (You can acquire one of these from a kombucha starter kit.) Drinking it has numerous digestive and mental health benefits. Try our simple kombucha 1-gallon recipe.

Commercial kombucha teas contain less than 0.5% alcohol, while homebrewed kombucha teas can have significantly higher amounts. You can read more about the alcohol content of kombucha here.

Jun Tea

Jun tea is a fermented drink made from green tea sweetened with raw honey and a SCOBY, similar to kombucha. While kombucha is made with sugar and black tea, Jun is made with green tea and raw honey.

Fermented Vegetable Juice

Drinking fermented vegetable juice is a great way to replenish electrolytes in your body. So keep it close for after a workout. These beverages have a plethora of potassium, sodium, magnesium, and probiotics. So they’re perfect for you. And they help with nutrient absorption.

Here is an excellent option of fermented vegetable juice to make:

Beet Kvass

Beet Kvass is a fermented, grain-based beverage from Russia that is good to drink at all times of the day. Beet kvass is a great way to keep your immune system in fantastic shape. It helps prevent infectious diseases while replenishing much-needed minerals. All you need to make beet kvass are beets, sea salt, and water.

Ready to get started making your own fermented drinks?

For a fermentation beginner, I suggest trying a few simple drinks that don’t require you to buy a lot of new equipment. Here are three staples for the Fermenters Kitchen recipe box, kefir milk, beet kvass, and kombucha.

Banana Kefir Smoothie Recipe

You really do get the best of both worlds when it comes to a banana kefir smoothie. Not only is it a deliciously creamy drink, but it’s also an excellent source of probiotics.

And the health benefits don’t stop there.

• It keeps your digestion moving.
• Helps support your immune system.
• Gives your bones a boost of calcium.

In this recipe, the banana offers an excellent source of vitamin B6 and also contains Vitamin C, Potassium, and Manganese, all of which are important for good health. But most of all, bananas taste great and make delicious smoothies!

The banana kefir  smoothie is full of so many vitamins, minerals, enzymes, protein, and fats that it can be used as a meal substitute or smaller quantities can make a great between-meals snack.

Furthermore, because of the fermentation process, kefir is almost entirely lactose-free, making it possible for most people who are lactose-intolerant to enjoy it as well.

The health benefits of kefir are vast, and while you could drink it solo, why not kick it up a notch by adding some fresh fruit and make it a tangy taste and healthy smoothie.

Here are a few suggestions on what you can add to your next kefir smoothie.

• Fresh or frozen strawberries
• Blueberries
• Avocado
• Pineapple
• Mango
• Peanut butter
• Chia seeds
• Ginger
• Spinach or other leafy greens
• Dates
• Figs 

Make it an Orange Julius kefir smoothie by adding one small orange to the mix. This will really impress your kids.

 

This superfood smoothie is rich, creamy, and a real treat that’s worth waking up to.

 

Related Topics

If you would like to learn more about the health benefits of kefir and how to make it from scratch check out my post on how to make kefir.