#(ellis if you see this (i don't think you will you're chronically offline) I Love You)

[theleastprofessionalchef]

Ah jeez, I started making this post end of May and saved it as a draft so I could come back with the recipe, and fully forgot to do that for uh. Yeah. A long time. I've since made a few more batches of successful mead, and have a couple more fermenting right now! I'll reblog with pics of them later.

Well! better late than never. Leaving what I'd written initially unchanged, so-

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Two months apart - start and end - my first successful batch of mead! I've tried a handful of times over the years, but had an unfortunate habit of doing... SOMETHING wrong each time that resulted in lightly sweetened cleaning alcohol 😅

But finally, a success! Real mead! Sweet, but not too sweet, and boozy enough without being straight up moonshine

Recipe:

Roughly three pounds of honey

3? 4? Of those little mandarin oranges, quartered

1 packet ale yeast, I used this

Various whole mulling spices, I used a stick of cinnamon and a few cloves this time, but I've also tossed in cardamom pods and anise occasionally, maybe a couple peppercorns. Go wild

So much filtered/distilled water. So much. Like two gallons?

I'll be real folks, I used a cheap shitty online guide that I don't remember the link for, that said it was a good basic way to learn how to make garbage mead and that any brewer worth their salt would cringe at. It is also coincidentally the same guide I used years ago in the aforementioned cleaning alcohol incident; I haven't changed what I used or did, so I honestly don't know why that came out bad and this good. Shrugs! Yeast can't read.

Dissolve the honey in warm/hot water. Not boiling- you don't want to kill the yeast when you add it in. Think a nice, warm shower. Stir it well, add the oranges and spices, and mix in the yeast until also dissolved.

Load it all up into a large glass container like the one pictured. I ordered a carboy online for this, which is the 'proper' thing to use, but you can honestly get away with an old milk jug you've thoroughly cleaned and sanitized, if you again, don't care about it being the highest quality. Carboys come with the fermentation/filtration Thing on it to let gases out and nothing in (the little doohicky plugged into the top of the lid) but you can also get away with stretching the mouth of a balloon over where the lid would go and poke a teensy hole in it with a needle. The goal is to let the gases that build up during fermentation escape the container, but not to let outside air in.

Fill the container the rest of the way up with water, but leave a couple inches of space on top. This thang's gonna bubble like crazy once the yeast start feeding, and you don't want it to overflow and make a mess of your cupboard.

Put it in a dark, cool space, and wait a few days!

It'll bubble a lot those first days; DON'T mess with it. Leave her be. Let her have her hot girl summer. After a few days, maybe a week, it'll calm down a bit; now you can top off the water supply.

Fast forward uhhhh two months or so, and it's done! There's a more legit way to know for sure when it's done that involves watching the tiny bubbles that form near the top as part of the fermentation process, and figuring out when they'll stop, but I'm impatient and don't know jack and am here for a good time not a long time.

Enjoy mead! And maybe do some better research than I did if you want something fancy.

OH AND FOR THE LOVE OF GOD, DO NOT STIR IT WHEN YOU GO TO DRINK THE FINISHED STUFF

You'll want to scoop the fruits and spices off the top and then siphon it off into another container, or do what we did and simply ladle it off the top (because on a ship of 10-13 sailors, 1 1/2-2 gallons of mead won't last longer than an off day), and NOT drink the detritus off the bottom. You can kinda see it in the picture above. It is not like unfiltered apple cider. That stuff tastes gnarly.

Do not shake the mead before drinking.