Making Mead, Part Three

The next few steps are mostly all waiting.  First you siphon the mead from the bucket into the carboy.  You don’t need to get every last bit of the mead out because when you try to, you end up with extra silt in your mead.  The layer on the bottom of the bucket is DSC_0165the dead yeast cells that were spent and sank to the bottom.  The reason you siphon the wine rather than just dumping it is so that this layer stays where it is and the mead moves on silt free.  If you stir up the layer in any way it will end up getting sucked into the siphon and brought along with your mead.  Once the silt free mead is all in the carboy, add enough water to fill the carboy about two inches from the opening.  If you fill it too full, you will have a big mess, so leave room in the top!  Finally, put the water lock in the opening and wait.  For three to six months.  Be patient, it is worth it.  If you really want really clear mead, you can rack once during this time.  That means to siphon the mead from one carboy to another, again leaving the silt behind. I have found this to be just extra work, and so I stopped doing this step.  You can tell that the mead is done when the bubbling in the water lock has stopped.

DSC_0128

And now, finally, your mead is ready to bottle.  I collected old wine bottles from friends and family and a local restaurant.  I did have to buy the corks though.  Just siphon the wine into the very clean bottles.  I did not sterilize anything.  They were making mead long ago when sterilization wasn’t around and it worked just fine, so why should I change things now?  I put the corks in warm water to try to get a really good seal and then popped them on with my fancy corking device.  Oh, don’t forget these super fancy labels I made.  You should always label your mead as to what the heck it is.  I made a couple small batches to try and forgot to label them.  They are all mixed up and I don’t know what I’m getting all the time.  If you look at the bottle on the left, you will notice some silt on the bottle.  I stored them laying down and so this is where it settled.  You are making things at home and so sometimes they can look funky like this.  It is ok.  It is still delicious!

Share This:

No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Fermentation
Fermented Salsa

Fermented foods are excellent for your gut health.  The probiotics they offer are some of the best you can get, and for much less than buying pills at the store.  Actually, this fermented salsa recipe was nearly free with vegetables from the garden. Fermented salsa is apparently the best recipe …

Fermentation
Making Labneh Cheese

I am really enjoying my homemade cheese and learning how to make it.  I found this great website that starts you out making yogurt and then on to easy cheese all the through to the much more difficult cheeses to make: http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/cheese_course.htm.  Today I tried my hand at making labneh.  Very …

Fermentation
Lactic Cheese

All the fun I am having with making fermented foods has lead me right to cheese.  I wanted to start with something that was very simple, so that I couldn’t get it wrong.  I found this recipe for lactic cheese on another blog and figured that it was the simplest …