Need a good quick mead recipe by xmas

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Need a good quick mead recipe by xmas

Postby CharlyStreetgang » Sun Nov 11, 2007 10:39 am

Well, it's Veteran's Day. I would really like to make a "short" mead that would be ready by Christmas Eve. I would like the alcohol to be around 8%, but do not want anything too sweet. I personally like semi-dry meads. I realize this maybe impossilbe, but am wondering if any of you mead masters have any advice. I've actually never made mead before, but do realize this short time frame for what I want maybe a stretch. Thanks.
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Postby NYC-Barbarian » Sun Nov 11, 2007 1:23 pm

here is the simplest mead recipe in the world, and also the fastest. pretty much this is the only way to have a mead in 2 months. re-posted from

Here is a full repost of the Joe's Ancient Orange recipe for those who like to have something for their brew archives.

It is so simple to make and you can make it without much equipment and with a multitude of variations. This could be a first Mead for the novice as it is almost fool proof. It is a bit unorthodox but it has never failed me or the friends I have shared it with. Wikdwaze, you might like this one better than your Chaucer?s since it will be sweet, complex and tasty.

1 gallon batch

3 1/2 lbs Clover or your choice honey or blend (will finish sweet)
1 Large orange (later cut in eights or smaller rind and all)
1 small handful of raisins (25 if you count but more or less ok)
1 stick of cinnamon
1 whole clove ( or 2 if you like - these are potent critters)
optional (a pinch of nutmeg and allspice )( very small )
1 teaspoon of Fleishmann?s bread yeast ( now don't get holy on me--- after all this is an ancient mead and that's all we had back then)
Balance water to one gallon


Use a clean 1 gallon carboy

Dissolve honey in some warm water and put in carboy

Wash orange well to remove any pesticides and slice in eights --add orange (you can push em through opening big boy -- rinds included -- its ok for this mead -- take my word for it -- ignore the experts)

Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water. ( need room for some foam -- you can top off with more water after the first few day frenzy)

Shake the heck out of the jug with top on, of course. This is your sophisticated aeration process.

When at room temperature in your kitchen, put in 1 teaspoon of bread yeast. ( No you don't have to rehydrate it first-- the ancients didn't even have that word in their vocabulary-- just put it in and give it a gentle swirl or not)(The yeast can fight for their own territory)

Install water airlock. Put in dark place. It will start working immediately or in an hour. (Don't use grandma's bread yeast she bought years before she passed away in the 90's)( Wait 3 hours before you panic or call me) After major foaming stops in a few days add some water and then keep your hands off of it. (Don't shake it! Don't mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while.

Racking --- Don't you dare
additional feeding --- NO NO
More stirring or shaking -- Your not listening, don't touch

After 2 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that) (You are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and siphon off the golden nectar. If you wait long enough even the oranges will sink to the bottom but I never waited that long. If it is clear it is ready. You don't need a cold basement. It does better in a kitchen in the dark. (Like in a cabinet) likes a little heat (70-80). If it didn't work out... you screwed up and didn't read my instructions (or used grandma's bread yeast she bought years before she passed away) . If it didn't work out then take up another hobby. Mead is not for you. It is too complicated.
If you were successful, which I am 99% certain you will be, then enjoy your mead. When you get ready to make different mead you will probably have to unlearn some of these practices I have taught you, but hey--- This recipe and procedure works with these ingredients so don't knock it. It was your first mead. It was my tenth. Sometimes, even the experts can forget all they know and make good ancient mead.
Drinking: True Brew Pale Ale
Aging: Holiday Ale
Secondary: Cream Sout
Primary: Holiday Ale
On Deck: Hop Head Double IPA, Hank's HefeWeizen
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Postby CharlyStreetgang » Mon Nov 12, 2007 2:39 pm

thanks...gonnna give it a shot
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Postby akueck » Mon Nov 12, 2007 11:45 pm also has several other "quick mead" recipes if you want to wander over and check it out. Often these will be sweet, however, as dry meads will take a little longer to age. People have also done JAO "variants" with wine yeast instead of fleishmanns which will dry it out a bit. (bread yeast will top out at 8-10% or so.)
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Re: Need a good quick mead recipe by xmas

Postby VTXDave » Wed Dec 03, 2008 9:34 pm

I'll have to try this. My wife has been dogging me to make a Mead but when I tell her that it won't be ready for 8 months she gets despondent. 2 months might work. Thanks! :)
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