Tag Archives: mead recipe

Ginger Metheglin Recipe

One of the things about mead is that you can really do what ever you want.  It sometimes becomes confusing for newbies in the mead world to figure out what recipes to do.  Well I can assure you this is a great mead recipe.  This is a ginger mead, so get ready for a bit of spice.



3 oz ginger

1 cup white grape juice

Juice and zest of 1 orange

Juice and zest of 1 lemon

Juice and zest of 1 lime

3 lbs of honey

1 teaspoon pectic enzyme

1 package of champagne yeast

1 teaspoon yeast nutrient

1.5 cups of orange juice


  • Put ginger, grape juice, juices and zest into a container
  • Boil the honey in the water (1 part honey 2 parts water)
  • Pour honey mixture into the 2 galloon container and let cool
  • Add pectic enzme and enough water to make 1 gallon
  • Add yeast and yeast nutrient as well as orange juice
  • Mix in with everything else.
  • Ferment for 3 months
  • Rack and then let it ferment for 6 months
  • Bottle, then let it bottle for about 6 months before you drink.


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Easy Sack Mead

Mead in general is pretty easy to make.  Honey, water, yeast – and that’s just about it.  This recipe for mead is called a sack mead.  This mead is sweet, light and true to the mead heritage.  If you refer back to an earlier post you can find out about different types of meads that you can make.  This one is called a Sack mead – the flavor is really full of honey.

Yield: 1 Gallon

3 lbs orange – blossom honey

1 teaspoon acid blend

1 teaspoon pectic enzyme

1 package mead yeast

1 teaspoon yeast nutrient

1/4 teaspoon grape tannin


  1. In a large pot, boil honey in water.  1 part honey to 2 parts water.
  2. Boil for 10 minutes, skim off any foam that forms.
  3. Let it cool and then transfer the honey to fermententer.
  4. Add acid blend, pectic enzyme, yeast nutrient, tannin and yeast to mixture.
  5. Let if ferment.
  6. In 3 months rack into another fermenter.
  7. Let sit for another 2 months, then bottle.
  8. Let it age for 6 months before you drink.

It’s a pretty easy drink to make and taste so good!


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Super Easy Raspberry Melomel Recipe

To start with the, “Mead Project”, I thought a good recipe should be a Melomel.  It will be easy to start with this one because fresh fruit is available at the farmers market as well as at grocery stores.

If you recall from our 101 on mead,  melomels are fruit meads.  So this is kinda like a hybrid between a mead and a wine.

Don’t get freaked out when you see how long this has to sit before you can drink it.  One of the techniques for making small batches of country wine or small batches of mead is, make one or two every month and over time you will have a pretty good stock pile of them to drink.  The payout it definitely worth the wait.

Yield: 1 gallon


2 lbs raspberries

3 lbs orange-blossom honey

1 teaspoon acid blend

1 teaspoon pectic enzyme

1 Campden Tablet – optional

1 package Lalvin RC-212

1 teaspoon yeast nutrient


  1. Puree raspberries set aside.
  2. Combine 3Lbs Honey with 4 cups of water.
  3. Boil for 10 minutes and skim off the foam that forms (The foam will contain water impurities).
  4. Pour honey water as well as raspberries in fermenter and then fill to make 1 gallon of mixture.
  5. Add acid blend, pectic enzyme.
  6. (If you chose to use campden tablet cover mixture and let it sit for 24 hours)
  7. In a small bowl, add yeast a bit of water to re-hydrate it and yeast nutrient.  Let it sit until it starts to bubble then add it to the must.
  8. Let mixture ferment.
  9. After 3 weeks rack into another fermenter.
  10. After 3 months rack into another fermenter.
  11. Let it sit for 3 months then bottle.
  12. Let the bottles sit for 6 months before you drink it.
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