MEAD RECIPE 1 GALLON RECIPES

Steps:

• Using a stockpot, heat 2/3 gallon of water and allow it to boil.
• Once the water is at a steady, rolling boil, remove the stockpot from the stove.
• Add the raisins and chamomile to the water. Then, stir well. Cover the pot and let the mixture sit for about 15 minutes.
• Uncover the pot and pour in the honey. Stir well until the honey dissolves and blends thoroughly.
• Pour the mixture into a one-gallon carboy using a funnel. Split the vanilla bean and add it to the must.
• Pour the remainder of the water (1/3 gallon) into the carboy to help the mixture cool down. Make sure to fill the jug up to the neck, leaving at least two inches of headspace.
• Check the temperature of the mix. Once it cools down to room temperature, pitch the yeast.
• Top off the jug with bung and airlock.
• Set it aside in a cool, dark place where there is no direct sunlight.
• Let the fermentation begin.
• Check the airlock now and then for the bubbles. Once it stops producing bubbles and the mead has cleared, you can taste it. Either start back sweetening or prepare for bottling.
• To back sweeten your mead, use honey or sugar to make a quarter and a half cup of sweetening syrup.
• Put the syrup into a clean, sanitized one-gallon glass jar and rack the mead into it. Give it a gentle swirl to mix thoroughly.
• Install a clean, sanitized airlock in the sweetened mead and let it ferment for another week or two.
• Once the fermentation is complete (no more bubbles), you can bottle the mead.

Steps:

• Gather your ingredients. ?For this simple but delicious 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].