Some of our wonderful customers have shared making their own mead with our honey, so we were inspired to put together a simple guide to brewing your very own honey mead at home - and trust us, it's easier than you think!

This recipe creates a light, session-style mead at around 4% ABV that's perfect for sipping and sharing.

Scroll down for the full step-by-step process, from sterilising your equipment to that final satisfying sip! Here are a few key things to watch for:

How do you know it's working?

After about 6 hours, you'll see CO2 bubbles coming through your airlock - that's the magic happening! You'll also notice sediment building up at the bottom (that's just dormant yeast, totally normal).

When is it ready?

After a few weeks, the bubbling will slow right down and eventually stop - that means all the sugar has converted to alcohol!

Pop your fermenter in the fridge for 24-48 hours to let everything settle and clear.

Back Sweetening..

Your finished mead will be quite dry, so you might want to add honey back in for sweetness. Just dissolve honey with 2 Campden tablets in hot water first to prevent re-fermentation, then add to taste.

The result? A beautiful 4-5 litre batch of semi-sweet mead made with our local honey. There's something incredibly satisfying about creating your own honey wine from scratch!

Have you ever tried making mead? Let us know if you give this a go!

Tools:

• A funnel
• Demijohn to ferment in
• Airlock and bung for demijohn
• Short length of tubing
• Big food-safe bucket - make sure it can handle boiling water! (c.10 liters)
• Large metal spoon

Ingredients:

• 750g of Blossom Honey (and extra to back-sweeten)
• Sachet of brewer's or wine yeast
• 25g of no rinse sanitiser powder e.g. SureSan
• Acid regulator e.g. citric acid
• Yeast nutrients 2g/litre
• 2 Campden tablets

Instructions:

STERILISING

• Mix sanitisation powder with 5 litres of water in your bucket.
• Pour some into the demijohn, swirl then empty back into bucket.
• Submerge funnel, bung, spoon and airlock in the sanitising solution.
• Remove equipment and place on clean surface - pour away solution.
• Everything should now be sanitised and ready!

MAKING THE MEAD

• Add 5 litres of boiling water to your sterilised bucket
• Stir in yeast nutrients and acid regulator until dissolved.
• Add honey and stir until completely dissolved.
• Let it cool slightly, then transfer to demijohn using your funnel.
• Once at room temperature, rehydrate yeast (follow packet instructions for 5 mins).
• Add yeast to demijohn and shake gently to mix.
• Fit airlock, fill with water and leave in a cool dark place for 2 - 3 weeks.