How to make mead: share seven steps for you to do it yourself at home
1: Weigh the honey, measure the sugar content, and place it in a fermentation jar for use.
2: First, measure the sugar content of the honey with a sugar meter. Divide the honey sugar content of 55 degrees by the pre-determined fermentation sugar content of 25 degrees, which is 2.2 – 2.5 times the amount of water needed to replenish the mead.
2.2 – 2.5 times the amount of water needed to replenish the mead.
3: Dilute the converted water with heat, bring it to a boil and pour it into the fermentation jar with the honey. Sterilize the honey with boiling water, dilute the honey juice to adjust the sugar content, pour in the hot water and stir well, and finally kill the mixed bacteria and enzymes with waste heat.
4: Follow the procedure to start and rehydrate the mead with fruit active dry yeast.
5: After cooling down to 30℃, mix the activated yeast thoroughly and put it into the fermentation tank.
6: On the first day, ferment aerobically with a cotton cloth seal. On the second day, cover the mouth of the tank with a plastic sheet for anaerobic fermentation, and cover it tightly with a rubber band. After about 45 days, it can be opened, filtered, clarified and drunk.
7: Generally speaking, because mead is not easy to preserve, people often distill the mead directly into a honey distillate with a temperature of over 40 degrees, which is rich in aroma and easy to preserve.
