One of the most interesting types of wines you can make
is honey
wine - traditionally known as Mead. Making honey wine is
an
incredibly fascinating experience. There are so many
styles and
variations to choose from that just about anyone can
find a
recipe that perks their interest.
There is also a lot of room for some creative fun and
experi-
mentation as well when making wine from honey. For
example, you
can mix the honey with different varieties of fruit, or
you can
add herbs and spices to the mix. You can make honey wine
with
just plain honey. You can also use a little bit of honey
in other
wine recipes to add an herbal finish to the wines
flavor.
Also, different honeys have different subtle flavors.
This in
itself can dramatically change the overall character of
a given
honey wine. The critical difference in these various
types of
honey is the source of nectar the bees use for producing
it.
For example, there are honeys that come from various
blossoms
such as that of: oranges, clover, apples, raspberries
and wild
flowers. There are also honeys that come from other
plants such
as alfalfa and buckwheat - each having their own
distinct
character. So as you can start to see, honey is a very
versatile
tool with which to make wine.
- Where To Find These Honeys
Typically you can find wild flower or clover spun honey
at your
local grocery store. All the other honeys mentioned
above can
usually be found at health food stores or at a gourmet
food
grocer.
Depending on your area, raw honey may be available from
a local
beekeeper. This will certainly be your cheapest option
and quite
often your freshest.
- Types Of Meads
Mead's origins runs deep into history. It has been
intertwined
with many cultures through the course of time. It was
very
present during the Roman Empire, in Greece as well. It
became
even more popular during the Middle Ages. The Celts of
Wales and
the Abby Monks of Belgium where both known for their
production
and consumption of various styles of Mead.
Through the ages Mead has come to be categorized by
certain
distinguishable features. Usually based on the
ingredients that
accompany the honey or how the honey was used. Here is a
short
list of the most popular types:
* Mead - Made with honey only. This term is now use
generically
to collectively refer to all types of honey wines such
as those
listed below.
* Pyment - This is grape wine that has the addition of
some
honey. Typically this would be around 2 to 4 pound of
honey to 5
gallons.
* Cyser - This is mead made with apple juice (cider).
Typically
around 2-1/2 gallons of apple juice is used to a 5
gallon batch.
* Molemel - This is mead with some fruit added. For
example, a
raspberry spun honey might have 3 or 4 pounds of fresh
rasp-
berries added as well.
* Metheglyn - This is mead made with herbs and spices. A
short
list of what might be used is: cloves, ginger, juniper
berries,
cinnamon, orange or lemon peel, peppermint, woodruff . .
.
* Hippocras - This is a Pyment as listed above, only
with herbs
and spices incorporated into the recipe as well.
- Basic Mead Recipe
Here is a very basic recipe for making Mead to get you
started.
You can also use this recipe as a base line for creating
other
styles of Mead later on.
* NOTE: If unprocessed honey is being used, it would be
best to
first cut the honey with water then heat it on the stove
to about
180 degrees Fahrenheit for approximately 5 minutes. This
is to
allow the pollen, wax and bits of bee to float to the
top so that
you can skim them off before using the honey in a
recipe.
- Basic Process
1. Mix together all the ingredients listed above, EXCEPT
for the
yeast, in an open container (primary
fermenter). Be sure to crush
and dissolve the Campden Tablets. Cover with a light
towel and
let sit for 24 hour.
2. After 24 hours, add one package of Lalvin ICV-D47
Yeast and
allow to ferment 4 to 5 days or until your
hydrometer reads
around 1.030 to 1.040 on the Specific Gravity scale.
3. After 4 or 5 days, carefully siphon the Mead into a
Secondary
Fermenter so as to leave most of the sediment
behind. This is
called "Racking". The Secondary Fermenter should be some
type of
food-grade container that allows you to attach an
Air-Lock to it.
4. Allow the Mead to ferment another 2 to 3 weeks under
air-lock,
or until the hydrometer reads .998 or less on the
Specific
Gravity scale. Now the Mead needs to clear. This usually
takes at
least and additional 2 to 3 weeks, sometimes as long as
2 months.
5. Once the Mead has completely cleared, siphon it into
a clean
container and add a second dose of Campden Tablets at
the rate of
1 tablet per gallon. It is then ready to be bottled and
aged.
For a little more information on the fermentation
process and how
to avoid any common pitfalls, see the article, "The Top
10
Reasons For Fermentation Failure" listed at the link
below:
Cyser:
* 9 Pounds of Honey
* 2-1/2 Gallons of Apple Juice
* 2 Tablespoons of
Yeast Energizer
* 4-1/2 Tablespoons of
Acid Blend
* 3/4
Teaspoon of
Wine Tannin
* 5 Campden Tablets
* Water To Total Batch to 5 Gallons
* 1 Pkg.
Lalvin EC-1118 Yeast
Blackberry Melomel:
* 11 Pounds of Honey
* 4 Pounds of Chopped Blackberries
* 2 Tablespoons of
Yeast Energizer
* 4-1/2 Tablespoons of
Acid Blend
* 1/2 Teaspoon of
Wine Tannin
* 5 Campden Tablets
* Water to Total Batch to 5 Gallons
* 1 Pkg.
Lalvin K1V-1116
Metheglyn:
* 15 Pounds of Honey
* 15 Cloves
* 2-1/2 Ounces of Grated Ginger Root
* 5 Ounces of Elderflower
* 2 Tablespoons of
Yeast Energizer
* 5-1/2 Tablespoons of
Acid Blend
* 1/4 Teaspoon of
Wine Tannin
* 5 Campden Tablets
* Water To Total Batch to 5 Gallons
* 1 Pkg.
Lalvin ICV-D47 Yeast
- If You Like Your Mead Sweet . . .
You can sweeten your Mead by adding more honey, or
sugar. But,
three things have to happen first:
* 1. The fermentation needs to be completely finished
and the
Mead needs to have been given a couple of weeks to
clear. The
Mead should also be check with a hydrometer to verify
that it is
done. It should read between .995 and .998 on the
Specific
Gravity scale.
* 2. You also need to carefully siphon the wine off any
sediment
into a clean container. Otherwise, this sediment will be
stirred
up again when you mix in your honey for sweetening.
* 3.
Potassium Sorbate needs to be added to the Mead as a
stabilizer. Otherwise, the fermentation will eventually
start up
again when the additional honey is added.
It is important that all three of the above happens
before adding
a sweetener of any kind, otherwise you may get sediment
occurring
in the bottom of you wine bottles, or worse yet,
re-fermentation
may start up in the bottles.
********
For more information on sweetening your wines see the
article,
"Making Sweet Wines" listed at the link below:
One of the most interesting types of wines you can make
is honey
wine - traditionally known as Mead. Making honey wine is
an
incredibly fascinating experience. There are so many
styles and
variations to choose from that just about anyone can
find a
recipe that perks their interest.
There is also a lot of room for some creative fun and
experi-
mentation as well when making wine from honey. For
example, you
can mix the honey with different varieties of fruit, or
you can
add herbs and spices to the mix. You can make honey wine
with
just plain honey. You can also use a little bit of honey
in other
wine recipes to add an herbal finish to the wines
flavor.
Also, different honeys have different subtle flavors.
This in
itself can dramatically change the overall character of
a given
honey wine. The critical difference in these various
types of
honey is the source of nectar the bees use for producing
it.
For example, there are honeys that come from various
blossoms
such as that of: oranges, clover, apples, raspberries
and wild
flowers. There are also honeys that come from other
plants such
as alfalfa and buckwheat - each having their own
distinct
character. So as you can start to see, honey is a very
versatile
tool with which to make wine.
- Where To Find These Honeys
Typically you can find wild flower or clover spun honey
at your
local grocery store. All the other honeys mentioned
above can
usually be found at health food stores or at a gourmet
food
grocer.
Depending on your area, raw honey may be available from
a local
beekeeper. This will certainly be your cheapest option
and quite
often your freshest.
- Types Of Meads
Mead's origins runs deep into history. It has been
intertwined
with many cultures through the course of time. It was
very
present during the Roman Empire, in Greece as well. It
became
even more popular during the Middle Ages. The Celts of
Wales and
the Abby Monks of Belgium where both known for their
production
and consumption of various styles of Mead.
Through the ages Mead has come to be categorized by
certain
distinguishable features. Usually based on the
ingredients that
accompany the honey or how the honey was used. Here is a
short
list of the most popular types:
* Mead - Made with honey only. This term is now use
generically
to collectively refer to all types of honey wines such
as those
listed below.
* Pyment - This is grape wine that has the addition of
some
honey. Typically this would be around 2 to 4 pound of
honey to 5
gallons.
* Cyser - This is mead made with apple juice (cider).
Typically
around 2-1/2 gallons of apple juice is used to a 5
gallon batch.
* Molemel - This is mead with some fruit added. For
example, a
raspberry spun honey might have 3 or 4 pounds of fresh
rasp-
berries added as well.
* Metheglyn - This is mead made with herbs and spices. A
short
list of what might be used is: cloves, ginger, juniper
berries,
cinnamon, orange or lemon peel, peppermint, woodruff . .
.
* Hippocras - This is a Pyment as listed above, only
with herbs
and spices incorporated into the recipe as well.
- Basic Mead Recipe
Here is a very basic recipe for making Mead to get you
started.
You can also use this recipe as a base line for creating
other
styles of Mead later on.
* NOTE: If unprocessed honey is being used, it would be
best to
first cut the honey with water then heat it on the stove
to about
180 degrees Fahrenheit for approximately 5 minutes. This
is to
allow the pollen, wax and bits of bee to float to the
top so that
you can skim them off before using the honey in a
recipe.
- Basic Process
1. Mix together all the ingredients listed above, EXCEPT
for the
yeast, in an open container (primary
fermenter). Be sure to crush
and dissolve the Campden Tablets. Cover with a light
towel and
let sit for 24 hour.
2. After 24 hours, add one package of Lalvin ICV-D47
Yeast and
allow to ferment 4 to 5 days or until your
hydrometer reads
around 1.030 to 1.040 on the Specific Gravity scale.
3. After 4 or 5 days, carefully siphon the Mead into a
Secondary
Fermenter so as to leave most of the sediment
behind. This is
called "Racking". The Secondary Fermenter should be some
type of
food-grade container that allows you to attach an
Air-Lock to it.
4. Allow the Mead to ferment another 2 to 3 weeks under
air-lock,
or until the hydrometer reads .998 or less on the
Specific
Gravity scale. Now the Mead needs to clear. This usually
takes at
least and additional 2 to 3 weeks, sometimes as long as
2 months.
5. Once the Mead has completely cleared, siphon it into
a clean
container and add a second dose of Campden Tablets at
the rate of
1 tablet per gallon. It is then ready to be bottled and
aged.
For a little more information on the fermentation
process and how
to avoid any common pitfalls, see the article, "The Top
10
Reasons For Fermentation Failure" listed at the link
below:
Cyser:
* 9 Pounds of Honey
* 2-1/2 Gallons of Apple Juice
* 2 Tablespoons of
Yeast Energizer
* 4-1/2 Tablespoons of
Acid Blend
* 3/4
Teaspoon of
Wine Tannin
* 5 Campden Tablets
* Water To Total Batch to 5 Gallons
* 1 Pkg.
Lalvin EC-1118 Yeast
Blackberry Melomel:
* 11 Pounds of Honey
* 4 Pounds of Chopped Blackberries
* 2 Tablespoons of
Yeast Energizer
* 4-1/2 Tablespoons of
Acid Blend
* 1/2 Teaspoon of
Wine Tannin
* 5 Campden Tablets
* Water to Total Batch to 5 Gallons
* 1 Pkg.
Lalvin K1V-1116
Metheglyn:
* 15 Pounds of Honey
* 15 Cloves
* 2-1/2 Ounces of Grated Ginger Root
* 5 Ounces of Elderflower
* 2 Tablespoons of
Yeast Energizer
* 5-1/2 Tablespoons of
Acid Blend
* 1/4 Teaspoon of
Wine Tannin
* 5 Campden Tablets
* Water To Total Batch to 5 Gallons
* 1 Pkg.
Lalvin ICV-D47 Yeast
- If You Like Your Mead Sweet . . .
You can sweeten your Mead by adding more honey, or
sugar. But,
three things have to happen first:
* 1. The fermentation needs to be completely finished
and the
Mead needs to have been given a couple of weeks to
clear. The
Mead should also be check with a hydrometer to verify
that it is
done. It should read between .995 and .998 on the
Specific
Gravity scale.
* 2. You also need to carefully siphon the wine off any
sediment
into a clean container. Otherwise, this sediment will be
stirred
up again when you mix in your honey for sweetening.
* 3.
Potassium Sorbate needs to be added to the Mead as a
stabilizer. Otherwise, the fermentation will eventually
start up
again when the additional honey is added.
It is important that all three of the above happens
before adding
a sweetener of any kind, otherwise you may get sediment
occurring
in the bottom of you wine bottles, or worse yet,
re-fermentation
may start up in the bottles.
********
For more information on sweetening your wines see the
article,
"Making Sweet Wines" listed at the link below:
