Honey mead is an alcoholic drink made by fermenting - you guessed it - honey! It's the perfect winter night cap!
Dissolve honey in 500ml warm water and transfer to clean demijohn. Add raisins and cinnamon and, as required, the optional spices and fill with remaining 4 litres of water. Make sure you leave some room at the top of the demijohn for the foam that will form when the yeast starts to activate.
Insert the top into the demijohn securely and shake the demijohn to oxygenate the must. This will get the yeast working.
Set the mead aside, and when it has reached room temperature, add the ½ tsp. of yeast.
Install the airlock into the demijohn and half fill it with clean water. Transfer to a cool area with lots of shade. The mead will start to activate and create a foam on the top over the next 12 hours. Leave to activate for 1 to 2 months in a cool, dark and shaded area.
When the foaming has ceased, use a sanitised hose to transfer the mead from the demijohn into another sanitised vessel, leaving the slurry behind.
The mead should be dry. The alcohol content depends on the amount of honey used and the activation of the yeast. As a general rule of thumb, you can expect approximately 6% alcohol per kilogram of honey in a 5 litre batch.
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