strong eagle said:
tell us how to do it. i get 36 pints of honey every fall from the bee man.
Nice. The honey is the most expensive part of the whole thing.
At the basic level:
- About one gallon of water. Not tap water. (i.e. no chlorine or anything)
- 3 to 4 pounds of honey (raw/unfiltered is best). 4 pounds of honey will give you a sweeter wine.
- 1 packet of yeast. I'd recommend "Lavlin D47", which you can get from Amazon or whatever for less than a buck a packet.
- two one-gallon containers (google 1 gallon carboy) cleaned & sanitized
- 6 feet of 3/8" siphoning tube
- 1 brewing airlock or a balloon
Warm up 1/2 gallon of water (not hot), mix in your honey and pour into container. Top it off with water to a gallon. Mix it all up hard in order to make sure you get lots of oxygen into the mix. You just shake the container if you want, which will be fine.
Follow the basic instructions on getting the yeast running (usually warm water for 30 minutes will get it going) and toss it in the container.
Seal the container with some sort of airlock that will allow the carbon dioxide produced during fermentation to get out. Either use a regular brewing 'air lock' or get a balloon and poke a couple of pin holes in it.
Put it in a cool/dark place for 3 to 4 weeks for this "primary fermentation". You'll see the fermentation stop (no bubbles, balloon deflates, etc.).
Rack/siphon this stuff into the second container for "secondary fermentation". Try not to suck up any of the crud on the bottom of the container you're transferring from. It's dead yeast and other stuff that has fallen out of solution. It will add not-so-nice flavors if you get too much that in your booze. ***Note that IF you want to flavor your mead, this is where you do it. Want a raspberry mead, wash off about a pound of berries and put them in the freezer overnight. Freezing them will break down the cell structures and you'll get more 'berriness' out of them. Thaw it out, mash it up, and put it in your secondary fermenter BEFORE you transfer the mead to it.
Put the airlock on this new container and set it aside. Over the run of 2 to 4 weeks, it'll clear out and mellow. After it's cleared (you should be able to read through it), siphon it back to the other container (which you've cleaned out) and it's ready to drink. If you've done it right, you should be at at least 9 or 10% alcohol by volume so the mixture will be self-innoculating and will stay drinkable for years assuming you keep the container closed. FYI, the longer it sits, the smoother it'll get.
If you want to do one that's even less transferring and fussing, but uses some spices and oranges for flaoving, look up "Joes Ancient Orange Mead" or JOAM. That stuff is great.