01-06-2011, 07:32 PM
Sweet Mead
1 pound of honey
1/3 pound cane sugar (you can also use brown sugar for a little something different)
juice of 1 fresh lemon
1/2 cup apple juice (no preservatives, juice made from concentrate works well)
Warm water to bring total volume up to about 1.75~1.8 liters
Your yeast of choice - high tolerance yeasts like Champagne yeast works well
for any EZ cap recipe, I use just enough yeast to completely cover the inside of the EZ cap
Honey can be a little tough to ferment, so adding the cane sugar, lemon and apple juice adds to the flavor as well as acting as a yeast nutrient to get the fermentation started. Expect mead to take about 2~2.5x as long as fruit juice to ferment, then refrigerate.
Once the mead is done, you can add fruits and/or spices if you are so inclined. Enjoy!
![[Image: Mead3.jpg]](http://mikemojc.byethost12.com/images/Brewing/Mead3.jpg)
1 pound of honey
1/3 pound cane sugar (you can also use brown sugar for a little something different)
juice of 1 fresh lemon
1/2 cup apple juice (no preservatives, juice made from concentrate works well)
Warm water to bring total volume up to about 1.75~1.8 liters
Your yeast of choice - high tolerance yeasts like Champagne yeast works well
for any EZ cap recipe, I use just enough yeast to completely cover the inside of the EZ cap
Honey can be a little tough to ferment, so adding the cane sugar, lemon and apple juice adds to the flavor as well as acting as a yeast nutrient to get the fermentation started. Expect mead to take about 2~2.5x as long as fruit juice to ferment, then refrigerate.
Once the mead is done, you can add fruits and/or spices if you are so inclined. Enjoy!