HOW IS MEAD MADE RECIPES

Steps:

• Gather your ingredients. ?For this basic mead recipe, here's what you'll need:1 Gallon Container2 to 3 cups of Honey1 Large Pot1-2 Tea Bags (We recommend black tea to start — but the recipe will work with any kind of tea, and it can also be made without tea).
• Prepare your tea. ?In a large pot, heat 2/3 gallon (2.5 L) of water. Then, add 1-2 teabags to the pot.Stir, and let sit for 15 minutes.
• Add your honey. For dry mead, add 2 cups of honey.For semi-dry mead, add 2.25 cups honey.For semi-sweet mead, add 2.5 cups of honey. For sweet mead, add 2.75 cups of honey.And for extra sweet mead, add 3 cups of honey.
• Dissolve your honey in the tea, and let the mixture cool until room temperature.
• Pour your tea into your gallon jug once cooled.
• Add one full Brewsy bag. Then shake vigorously for 30 seconds to help wake up the yeast.
• Put on the airlock. First, squeeze the rubber stopper into your gallon’s bottleneck, and then attach the plastic airlock. Fill the airlock with water, and then snap the hole-punched plastic part back on.
• Put your mead in a warm, dark place. An attic, closet, or near your water heater are all good places. The ideal temperature is 75°F to 85°F. (The fermentation will take longer in cooler temperatures).Now, fermentation is beginning. Fermentation will take approximately 7 days.Tip: Once or twice a day, swirl your container to make sure the yeast make surface contact with all of the mead.
• Wait 7 days, then taste-test. After 7 days, take a very small sip of your mead. Right now, the yeast haven’t been separated from your mead, so it won’t taste amazing just yet.When you taste, taste primarily for sweetness. If it tastes dry enough for you, move on to the next step. If it still tastes too sweet, let it ferment for 2 more days, then repeat the taste-test.
• Put your mead in the fridge. Take off the airlock and put the hole-punched cap on your gallon jug — or, simply use a loosened cap.Tip — make sure you never fasten the cap of your gallon jug to prevent potentially explosive carbon dioxide buildup!
• Wait two days while your mead is in the fridge.During this time, the cold in your fridge is forcing the solids in your mead to the bottom of the container, making it easier for you to separate them in the next step.
• Rack your mead. Slowly, pour your mead off of the sediment at the bottom into a different container.Your goal is to remove as much of the sediment as possible, so try not to tip your jug back up until you’ve finished pouring.
• Take a sip! Now, you can taste your mead! Cheers!You may love it right away, but you may find it tastes harsh or a bit off. Don’t worry! That's very normal with young alcohol. Mead takes longer to age than other drinks made with Brewsy — it will get much smoother over time.If it tastes bitter, you can quickly fix that by making a simple syrup.
• Return your mead to the fridge with a loosened cap. Unlike store-bought wine, Brewsy doesn’t have any preservatives, so it needs to stay in the fridge with a loose cap unless it is properly prepared for room temperature storage.If you’d like to bottle your mead for storage outside of the fridge, you can find out how to do that here.
• Age your mead. The character of your mead will change significantly as it ages. This is especially important with mead!Harsh tastes or off-flavors will dissipate, and your mead will taste smoother and more flavorful. Age your mead for at least 3 weeks, racking it about once every 5-7 days, or whenever you see significant sediment buildup.
• Enjoy! Share your mead recipe with our Brewsy communities, the First Pour Club and Club Brewsy.And be sure to reach out to us with any questions. You can text us at the number we texted you from about your order, message us on Facebook, or send us an email at [email protected].

Steps:

• Gather your ingredients. ?For this basic mead recipe, here's what you'll need:1 Gallon Container2 to 3 cups of Honey1 Large Pot1-2 Tea Bags (We recommend black tea to start — but the recipe will work with any kind of tea, and it can also be made without tea).
• Prepare your tea. ?In a large pot, heat 2/3 gallon (2.5 L) of water. Then, add 1-2 teabags to the pot.Stir, and let sit for 15 minutes.
• Add your honey. For dry mead, add 2 cups of honey.For semi-dry mead, add 2.25 cups honey.For semi-sweet mead, add 2.5 cups of honey. For sweet mead, add 2.75 cups of honey.And for extra sweet mead, add 3 cups of honey.
• Dissolve your honey in the tea, and let the mixture cool until room temperature.
• Pour your tea into your gallon jug once cooled.
• Add one full Brewsy bag. Then shake vigorously for 30 seconds to help wake up the yeast.
• Put on the airlock. First, squeeze the rubber stopper into your gallon’s bottleneck, and then attach the plastic airlock. Fill the airlock with water, and then snap the hole-punched plastic part back on.
• Put your mead in a warm, dark place. An attic, closet, or near your water heater are all good places. The ideal temperature is 75°F to 85°F. (The fermentation will take longer in cooler temperatures).Now, fermentation is beginning. Fermentation will take approximately 7 days.Tip: Once or twice a day, swirl your container to make sure the yeast make surface contact with all of the mead.
• Wait 7 days, then taste-test. After 7 days, take a very small sip of your mead. Right now, the yeast haven’t been separated from your mead, so it won’t taste amazing just yet.When you taste, taste primarily for sweetness. If it tastes dry enough for you, move on to the next step. If it still tastes too sweet, let it ferment for 2 more days, then repeat the taste-test.
• Put your mead in the fridge. Take off the airlock and put the hole-punched cap on your gallon jug — or, simply use a loosened cap.Tip — make sure you never fasten the cap of your gallon jug to prevent potentially explosive carbon dioxide buildup!
• Wait two days while your mead is in the fridge.During this time, the cold in your fridge is forcing the solids in your mead to the bottom of the container, making it easier for you to separate them in the next step.
• Rack your mead. Slowly, pour your mead off of the sediment at the bottom into a different container.Your goal is to remove as much of the sediment as possible, so try not to tip your jug back up until you’ve finished pouring.
• Take a sip! Now, you can taste your mead! Cheers!You may love it right away, but you may find it tastes harsh or a bit off. Don’t worry! That's very normal with young alcohol. Mead takes longer to age than other drinks made with Brewsy — it will get much smoother over time.If it tastes bitter, you can quickly fix that by making a simple syrup.
• Return your mead to the fridge with a loosened cap. Unlike store-bought wine, Brewsy doesn’t have any preservatives, so it needs to stay in the fridge with a loose cap unless it is properly prepared for room temperature storage.If you’d like to bottle your mead for storage outside of the fridge, you can find out how to do that here.
• Age your mead. The character of your mead will change significantly as it ages. This is especially important with mead!Harsh tastes or off-flavors will dissipate, and your mead will taste smoother and more flavorful. Age your mead for at least 3 weeks, racking it about once every 5-7 days, or whenever you see significant sediment buildup.
• Enjoy! Share your mead recipe with our Brewsy communities, the First Pour Club and Club Brewsy.And be sure to reach out to us with any questions. You can text us at the number we texted you from about your order, message us on Facebook, or send us an email at [email protected].