Use a good quality yeast and fresh ingredients when preparing your Mead.
- Quick Mead
3 gallons water
5 lbs honey (Clover works very well)
1/3 cup jasmine tea very strong (steeped for at least an hour)
1/2 tsp ground ginger
2 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 pkg. Lalvin EC-1118 yeast
Warm your water to approximately 160 degrees add honey.
Return to 160 and skim off all foam. (takes at least 15 minutes)
Add ingredients and allow to come to room temperature. (using an ice bath to reduce temp. quickly)
Prepare the yeast per instructions, then
pitch. (that is the term for adding the yeast)
Mix very well. (spend at least 10 minutes stirring to insure thoroughly mixed.)
Seal in your fermentor and affix bubble lock.
Allow to ferment until bubble rate is down to approx. 4 per minute. (This will take 3 or more weeks.)
Then Rack into glass
carboy with a bubble lock and let rest/age for 1 to 2 months. (A
carboy is a big glass bottle.)
When all fermentation has ceased and the Mead has cleared...
Bottle. (Makes approximately 20 to 24, 750 ml. bottles.)
The longer it ages, the better it will be.
Keep good notes, for future reference, and it helps you keep track of time and where you are in the brewing process.