How To Make A Gallon of Mead

26.12.
2017 How to Make a Gallon of Mead
GROW FORAGE COOK FERMENT
HOMESTEAD DIY HERBALISM ABOUT & CONTACT
RESOURCES SUBSCRIBE HERE!
HOW TO MAKE A GALLON OF MEAD
Maybe you’ve heard of mead before or maybe you haven’t, but one image that always
seems to come to mind when mead is mentioned is Vikings drinking their grog. I don’t
know a whole lot about Vikings, but I do know a bit about mead! Mead is a fermented
honey and water mixture, some call it honey wine, and it is quite possibly the rst
fermented drink that humans purposefully made. Luckily for us, it’s quite easy to make!
I’m going to show you how to make a gallon of mead, blueberry orange mead to be exact.
https://www.growforagecookferment.com/how-to-make-a-gallon-of-mead/ 1/61
26.12.2017 How to Make a Gallon of Mead
I also have a new Simple Mead Making for Beginners eBook with ingredient and
equipment checklists and detailed instructions for brewing and bottling your mead, so be
sure to check that out!
ONE GALLON MEAD RECIPE
I should mention right now that whenever you add fruit to a mead it’s technically called a
melomel. You could also use apple cider instead of water and then you’d have what’s
called a cyser. Also, this is a recipe for one gallon of mead, but I’m always of the mind that
if you’re making one you might as well make two, especially if you already have two glass
jugs from my hard cider recipe, as it’s really not any harder.
Recommended Instagram Account

I’ve created a page that has links to all of my favorite mead ingredients
Grow and Ferment
Forage Cook equipment
here:
Follow on Instagram
Mead Equipment & Ingredients: Everything You Need to Get Started

7 votes ×
PRINT
X CLOSE
Simple Mead Recipe

author: grow forage cook ferment
Please see more detailed directions below this printable recipe.
Equipment
1 gallon jug with airlock

Big metal spoon
Funnel
A large pot
Brewing sanitizer (I like One Step brand)
Ingredients
Non chlorinated ( ltered) water
2-3 pounds of honey, depending on how sweet you want to end product to be.
Trader Joe's usually has a good price on a 3 pound can of mesquite honey that
works well.
Berries or fruit of any kind, fresh or frozen, about a cup
One orange
About 10 raisins
One package of champagne yeast
Instructions
1. Sanitize everything that will be used

in the brewing process.
2. Heat about 1/2 gallon of non

chlorinated water in the pot on medium heat. Once it's warm, but not boiling, add
the honey and stir it so it all dissolves. Turn off the heat.
3. Put the berries or other fruit, orange slices (skin and all), and raisins into the one
gallon jug.
4. Use the funnel and carefully pour the honey water mixture into the jug.
5. Top off the jug with cold (preferably ltered) water, leaving at least 2 inches of
head space on top. Put the lid on the jug and gently mix everything around a bit.
6. Make sure that the temperature of the must is below 90°F, then add 1/2 packet of
champagne yeast. Put the lid back on tightly and this time shake the jug for a
minute or two to distribute the yeast.
7. Put a little water in the airlock to the line, then put the rubber stopper end into
the jug. Put the jug in a dark place. It should start bubbling within 12-24 hours.
8. After about 6 weeks of fermenting, the mead can be bottled and aged.
HOW TO MAKE A GALLON OF MEAD
Alright, let’s get started! The rst thing to do is sanitize everything that will be used in the
brewing process, the jug, airlock, big pot, spoon and funnel. Just follow the directions on
the sanitizer and don’t throw it out until you’re totally done (just in case your dog licks the
funnel or you drop your spoon).
Once everything is sanitized, put about 1/2 gallon of water (non chlorinated if possible) in
the pot on medium heat. When it’s warm, but not boiling, add the honey and stir it so it all
dissolves.
Turn the heat off. It may be a little foamy, but that’s ok, just don’t boil it.
In the meantime, put the berries (or any fruit of your liking), orange slices (skin and all),
and raisins into the one gallon jug.
Then use the funnel and carefully pour the honey water mixture (technically called “must”)
into the jug.
Top off the jug with cold (preferably ltered) water, leaving at least 2 inches of head space
on top.
Then put the lid on the jug and gently mix everything around a bit (if you bought the jug
with airlock it may not come with a lid, so you’ll have to nd a lid that ts or improvise a bit
here).
The next step is to add the yeast, but you need to make sure that it isn’t too hot so that you
don’t kill it. It should feel lukewarm, use a thermometer if you’re unsure, no more than
90°F. Then you can add the yeast. One yeast package will make up to 5 gallons of mead,
so if you’re doing 2 gallons you can just split one between the 2 jars.
Now put the lid back on tightly and this time you’re really going to shake it up for several
minutes. It’s a good workout for your arm muscles so you can skip the gym on days when
you make mead!
Put a little water in the airlock to the line, then put the rubber stopper into the jug. In a
few hours, or at least by the next morning, you should see bubbles in the jug and in the
airlock.
The whole top might get a little foamy at rst, but things will settle down. I love watching
all the little bubbles!
Keep it in a cool (not cold) dark place. Mead takes longer to ferment than cider or beer,
depending on the temperature it will take anywhere from 4-6 weeks. I usually give it 6
weeks to be on the safe side for bottling as you don’t want any explosions! I’ve de nitely
had some very champagne like mead before. You want to wait until you don’t see any
bubbles in the jug and your airlock is still.
BOTTLING THE MEAD

Bottling one or two gallons of mead is pretty much the same process as bottling cider.
You may want to wait awhile to drink your mead as it de nitely gets better with age, but I
often drink it “green” (young) as I enjoy it either way. It is fun to save a couple of bottles
for several months, or even a year, just to see how the taste changes with age.
Now that I’ve shown you how to make a gallon of mead, chances are you will want to make
more soon! Lucky for you, I have also written a posts on How to Make 5 Gallons of Mead
and How to Bottle 5 Gallons of Mead.
I also have one gallon mead recipes for Wild ower Mead, Elderberry Mead, Elder ower
Sparkling Mead, and Maple Orange Mead that are all delicious!
Be sure to check out my Simple Mead Making: A Beginner’s Guide to One Gallon
Batches eBook for more detailed information on brewing and bottling.
Cheers and happy mead making!
Filed Under: Ferment
« How to Make Yogurt in a Dehydrator Bolted Arugula Pesto »

COMMENTS
Miss Bee says

March 2, 2015 at 6:15 am
Oh yum. That looks wonderful and it is such an intriguing process. :).
REPLY
Kevin says
March 7, 2015 at 5:07 am
Because mead is a honey wine, the unfermented mixture is a “must” not a wort. Wort is
unfermented beer.
REPLY
Colleen says
March 7, 2015 at 9:20 am
You’re totally right, thank you! I edited the post to re ect that.
REPLY
Mary says
June 22, 2017 at 5:35 am
Can i use a glass jug with a screw on cap ??
REPLY
Grow Forage Cook Ferment says

June 22, 2017 at 11:00 am
No, not while it’s actively fermenting, as this could cause the bottle to
explode. You need to use some kind of airlock.
REPLY
Kevin Ross says

June 27, 2017 at 6:53 pm
You can also use a balloon over the opening.
Jarred says
July 12, 2017 at 8:32 am
Does it need to be racked or can it just be left as is?
REPLY

July 12, 2017 at 11:51 am
It does not need to be racked, but it can be if you would like to :)
REPLY
Dave says
March 13, 2015 at 1:04 am
Is there any way to substitute for the yeast ? …a natural ferment of some kind?
REPLY
Colleen says
March 13, 2015 at 9:34 am
There is a way to do it as a natural ferment, you would do it in an open crock

covered with a cloth, and you would probably use a little less honey. I’ve never done it
before, but there is a recipe for it in Sandor Katz’s book “Wild Fermentation” (which is a
great book to own!)
REPLY
Jenna says
March 10, 2017 at 4:01 am
Question… I accidentally put the whole yeast packet into my gallon, what do
you think will happen?
REPLY

March 16, 2017 at 10:31 pm
It should ferment just like usual! I’ve done that before, too. It’s just
more economical to split a yeast package between two bottles :)
REPLY
B says
March 29, 2017 at 11:51 pm
That’s how Belgian ‘Lambic’ beers are fermented. You won’t get a very
strong yeast because airborne yeasts do not have a high tolerance for alcohol.
REPLY
Ryan says
May 16, 2017 at 6:22 pm
Which one of his books includes this no yeast recipe? He seems to have a
few books on fermentation.
REPLY
Chris says
March 16, 2015 at 8:27 pm
In response to a “more natural ferment” – well, yes. You can let atmospheric yeast
land in the mix and take off. You never know what you are going to get. Might smell good,
might smell bad.
Yeast, fungus, bacteria, and all is ALL around us and is component of nature.
I would STRONGLY suggest sticking with commercial winemaking yeast. EC-1118 can
tolerate almost 18% alcohol and will nish cleanly.
REPLY
Unibrewer says
November 12, 2016 at 10:13 am
The yeasts you purchase ARE natural. They are all natural. However, the yeast
you purchase has evolved to the fermentation process and provides a purer, more avorful
result. Using wild yeasts is taking a ride on a very random bottlerocket that most likely will
not produce clean avors. Once your rst batch has nished fermenting and has settled out,
feel free to reserve some of that yeast from the bottom of the fermenter. Just like a
sourdough starter, you can use that for your next batch. Mind you, yeast has very “plastic”
genetics and it will continue to evolve based on your local conditions in your kitchen. Any of
the decent books on home brewing and wine making should have a section on how to collect
and wash yeast from your operation! Good luck!
REPLY
renee says
June 14, 2017 at 5:02 pm
https://g.co/kgs/frFT35
you could grow some in your beard
REPLY
Michelle says
March 13, 2015 at 8:19 am
does the honey need to be unpasteurized/raw ? we don’t have trader joe’s up here! :)
REPLY
Colleen says
March 13, 2015 at 1:56 pm
No, the honey does not need to be unpasteurized or raw, it will work ne with any
kind of honey. I do, however, recommend that you use local honey if you can get your hands
on it!
REPLY
Doug says
April 23, 2015 at 12:03 pm
The mead can end up with a slightly “baked goods” avor if you use
pasteurized store honey.
REPLY
Unibrewer says
Often your pasturized/store bought contains little or no honey, but is

diluted with corn syrup/white sugar/high fructose corn syrup. Estimates are that
80% of the honey sold in stores in America are at the very least adulterated in
some manner. If you don’t now the beekeeper’s name, you probably aren’t getting
honey. That ‘baked goods’ avor also comes from the non-honey sugars that is
used to adulterate real honey.
REPLY
Marilyn G says
March 13, 2015 at 8:20 am
Does it taste like honey and also what fruits or combinations of fruits do you prefer?
REPLY
Colleen says
March 13, 2015 at 9:38 am
It does have a slight honey avor, it all depends on how much honey you use to
begin with and how much residual sweetness there is left at the end. I prefer to make my
meads dry, so they’re not overly honey tasting. I like to experiment and use all different
types of fruits, but I seem to prefer berries of any type, blueberries, blackberries,
raspberries and strawberries are all delicious!
REPLY
J Chaplin says
March 21, 2015 at 12:00 am
How do you make the mead “dry” or “sweet”?
REPLY
Colleen says
March 21, 2015 at 8:56 am
I usually make it on the drier side… make it however you like it, though!
REPLY
KEVIN A says
July 7, 2017 at 12:04 pm

she asked HOW you make them different like that, .. Dry or Sweet? I would
like to know this since i do not like Dry wine.

July 12, 2017 at 11:59 am
More honey will create a sweeter end product. I would also

suggest not using champagne yeast and choosing a sweet yeast variety
instead.
adam says
March 13, 2015 at 10:11 am
So you sanitize everything and then put dirty water in it? I am not knocking as I do the
same for my beer but most of my water is boiled. I do however put in at least a gallon of tap
water to bring my wort to 5 gallon after boil. Have you ever had a bad batch From doing that? I
have not.
REPLY
Colleen says
March 13, 2015 at 1:59 pm
My water is from a well and is very clean, but if you have highly chlorinated tap
water it’s probably best to lter it somehow, or boil it like you said. I’m just too impatient for
that, haha! I’ve never had a bad batch, thankfully.
REPLY
Leah says
March 13, 2015 at 11:41 am
Maybe a stupid question, but after fermentation will thus be alcoholic?
REPLY
Colleen says
March 13, 2015 at 1:59 pm
Yep, just like wine :)
REPLY
Chris says
March 16, 2015 at 8:28 pm
To the tune of about .55 multiplied by the amount of sugar. So if you start at 30%
sugar, you will probably wind up with about 16.5% alcohol.
REPLY
Julie says
March 14, 2015 at 6:18 am
I love this! One container and GO! I’m about to bottle my rst batch of dry mead, and
have a batch of sweet mead in the primary fermenter. I have pinned this so I can nd it again,
because I am absolutely going to do this next time. I also love TJ’s Mesquite honey! I love that
this recipe is simple. The one I’ve been using has many more steps, and I am personally of the
opinion that simple is better! :)
REPLY
Colleen says
March 14, 2015 at 10:59 pm
So glad that you like it! It really is super easy… I’m always amazed by how quickly I
can have it done and bubbling nicely in the fermenter!
REPLY
Julie says
March 20, 2015 at 10:07 am
I am, in fact, going to pick up some more honey and oranges and start a batch
this afternoon. One can never have too much mead on hand! :)
REPLY
Julie says
March 20, 2015 at 1:59 pm
Also, I am going to link this to my blog. I took some pictures of my

process, as well. :) It smells AMAZING!!!! And it was SO easy, even a
*ahem* caveman could do it! ;)
P.S. My husband saw the picture of your ingredients and thought I’d taken it
because your tools and equipment look like mine. ;) “Hey, I didn’t know we had
oranges in the fridge!” Uh….we didn’t…it isn’t my picture, LOL…
REPLY
Julie says
March 20, 2015 at 2:37 pm
I linked back to you (and didn’t share the recipe, because if they
want it, they have to come see your blog to get it, lol) this afternoon. I also
posted pictures of ours as it was coming along. Next on my list? Your
sourdough starter! <3
Colleen says
March 20, 2015 at 3:24 pm
Great, thank you! It looks great. It is such a simple and fun recipe!
John Engle says

March 15, 2015 at 9:09 am
Hello! Thank you for posting this – has been something I’ve always wanted to try
making. I had two newbie questions though:
1. Is there anything special you need to do with the bottling? I know you need to sterilize the
bottles, but do you need to strain it through a sieve or cheese cloth or add a yeast inhibitor to
the mead before bottling?
2. If I wanted to upsize to a 3 gallon carboy, is it just a one-to-one increase or does the recipe
require modi cations?
Thank you again!
John
REPLY
Colleen says
March 15, 2015 at 9:35 am
The best way to bottle is by using an auto siphon with a bottling wand, a cheap
and wonderful tool! I did a whole post on bottling gallon jugs of hard cider and it’s
essentially the same process, so check that out. Yes, it would be just a one to one increase,
that’s how I do it when I make a 5 gallon batch. Enjoy!
REPLY
Pete Gordon says

March 16, 2015 at 8:12 am
I have had very good results using lemon rather than orange and raisins and also a cup
of cold black tea to add a little tannin. The ageing process I have found is best at about 6 months
or so, ie, make in summer to drink at new year.
REPLY
Susan Carl says

March 16, 2015 at 9:08 pm
Please don’t use chlorinated water, it can cause problems. Also, I would add only the
rind and the meat of the orange, not the pith or the white part, The pit is bitter and can add a
aftertaste to the mead. Use a potato peeler to get the rind off the orange. You can also use
lemons, limes any citrus fruit, as long as it has an reason acid level. I’ve made mead with just
lemons, honey (raw), nutmeg and water…..no yeast, but you have to really be careful to clean
everything and no soap.
REPLY
Colleen says
March 16, 2015 at 11:06 pm
Yep, non-chlorinated water is what I said in the post ;) I’ve never had a problem
with using whole citrus, in fact that’s what I use every time and my mead always turns out
great! This recipe is intentionally simple for home brewers.
REPLY
Scott Cairo says

March 18, 2015 at 6:47 am
I was just curious, it’s kind of a newbie question… But, when the Mead is done after the
6 weeks, do you take out the fruit? Like, do you strain it before you drink it? Or do you leave the
fruit in?
REPLY
Colleen says
March 18, 2015 at 11:17 am
Great question, especially since I sort of glossed over that part :) You will
de nitely want to remove the fruit before drinking. If you follow the link at the bottom of
the page about bottling the mead (or cider, it’s the same process) you will see that an auto
siphon is used, which will keep the fruit out of the bottles. You can just strain it out if you
don’t want to bother with the auto siphon, just be sure to sanitize your strainer and
whatever vessel you strain it into!
REPLY
Julie says
March 20, 2015 at 2:41 pm
I have to ask, because after I got my orange sliced and into the jug (which is
kind of narrow-necked), it dawned on me that I might need to know how you got the
fruit OUT of the jug when all was said and done. ;) LOL.
I’m assuming it’s going to break down over the six weeks of fermentation?
REPLY
Colleen says
March 20, 2015 at 3:26 pm
Yes, they will soften up a bit, but not totally break down. After I bottle
the mead usually a few shakes of the jug upside down does the trick. Sometimes I
do have to stick my nger in there to sh them out, but it’s usually not a problem!
REPLY
Dea says
March 21, 2015 at 12:16 pm
You’ll get a better avor and do less work racking if you skim the white foam off as it
forms when you are heating your must. That is wax and other stuff left behind even on the
highest quality honey. Do this until the foam stops forming and you will get super clear and clean
tasting mead…
REPLY
Colleen says
March 21, 2015 at 2:20 pm
Yes, I’ve seen a lot of people do that, but it’s to fussy for me. My mead tastes
great without that extra step, so I gure why bother? Also, this recipe is intended for
beginners.
REPLY
will says
March 24, 2015 at 4:35 pm
Hello I was wondering how I could make this a sweet mead? Let it sit longer or shorter?
Thanks will
REPLY
Colleen says
March 24, 2015 at 5:42 pm
De nitely use 3 pounds of honey per gallon or maybe even a little more. You may
want to look into using a yeast that is made for sweet mead as the champagne yeast
ferments out fairly dry. Either way, you do want to let it ferment out completely before you
bottle it (no bubbles left) so that you don’t get bottle explosions!
REPLY
will says
March 25, 2015 at 3:27 pm
And what would a good yeast be? Brand I mean. Thanks
REPLY
Beth grim says

April 16, 2015 at 11:24 am
I just discovered your blog through a Facebook link from Wild Fermentation. I’m an
experienced brewer, but I am inspired by the simplicity of this recipe! I’ve been feeling too lazy
to go through the whole rigamorole of making a “proper” batch of mead, but this, I can handle!
It’s going to be rhubarb mead! Thanks for the inspiration!
REPLY
Todd Dina Johnson says

November 24, 2015 at 4:51 pm
How did your rhubarb mead turn out? If good, how did you do your rhubarb?
REPLY
Kyris says
May 6, 2015 at 8:10 am
Is there a reason I couldn’t make one or two gallons in a 6 gallon bucket fermenter? I’m
pretty sure I would want to brew the larger amount at some point as well as beer so don’t see a
reason to buy the small scale stuff… Thank you for a really simple and well done article.
REPLY
Colleen says
May 10, 2015 at 5:38 pm
I’ve personally never done it, but I don’t see why you couldn’t. I’m sure it will turn
out just ne! Glad you like the post!
REPLY
Jasmine says
August 23, 2015 at 6:21 am
Is there a need for a secondary fermentation process or do you just leave it as you
mixed it for 4-6 weeks and then bottle?
REPLY
Colleen says
August 23, 2015 at 11:10 pm
For just a simple mead there is no need for a secondary fermentation. You can
de nitely do that if you want, but it is not necessary at all.
REPLY
Susan Spracher Macaluso says

January 4, 2016 at 4:20 pm
After thirty days you can rack your mead (“siphon” to us common folk) into a glass car boy. It
will ferment some more. That is okay.
REPLY
Douglas McMillan says

October 15, 2015 at 9:19 am
Hi there! I recommend the use of sherry yeast instead of champagne yeast. It gives the
mead a smoother avor. Awesome article!
REPLY
David Ketchum says

October 16, 2015 at 6:25 pm
Lets say you’re making your home made mead and 8 weeks later you try it,….how do
you know if it’s “no good”. Not taste bad, I mean near poison ? I don’t think I could tell the
difference. Is there a certain smell or way of determining if its bad for you without drinking a full
gulp ?
REPLY
Colleen says
October 16, 2015 at 10:37 pm
If you use commercial yeast like I did in this recipe, there really isn’t any health
risk at all. It will never become “near poison”, but it could become vinegar, and you will know
that because it will smell and taste like vinegar (and honestly, you’d have a darn good
vinegar on your hands that you could use as such). In fact, way back in the day, people used
to brew contaminated water into a light beer to make it drinkable and safe. If you don’t
sanitize everything well you may get an off tasting brew, but you will know by the smell and
taste. Ever had wine that’s gone bad? It’s horrible tasting, but it won’t kill you! The point is,
don’t worry about it… it probably won’t happen, and if it does you’ll know!
REPLY
Glen says
In the list of ingredients, I don’t see how much Honey to use. How much honey do you
use for a gallon of Mead?
REPLY
Colleen says
Hi Glen, the recipe says to use 2-3 pounds of honey to make a gallon of mead, 3
pounds is a good place to start as 2 will create a very dry (not sweet at all) mead. Most
honey containers list the weight in pounds (or ounces if it’s less than a pound). For
reference, 3 pounds of honey is approx. 1 quart. Hope that helps!
REPLY
Michael Raymond says

Another question i forgot to ask was do you really have to heat the ingredients? I’ve
seen some where you skip that step, was just wondering if there was a difference… Also is there
a way to sanitize without the ordered sanitizer? Like boiling and heating everything? Or
something?
REPLY
Colleen @ Grow For Cook Ferm says

November 11, 2015 at 3:58 pm
Hi Michael, if you only have access to bread yeast (Fleischmanns) and can’t get
sanitizer, I would try this simple recipe from Storm the Castle: How to make some Mead
today – the cheap, fast and easy way . This is actually the rst mead recipe I ever made and
it turned out pretty darn good!
REPLY
Cassidy Knight says

December 2, 2015 at 6:47 pm
How about grapefruit would that work a little better?
REPLY
Cassidy Knight says

December 7, 2015 at 9:02 am
Will Clove honey work? With grapefruit?
REPLY
Cassidy Knight says

What should happen if I kill the yeast? How will I know? If I did is the batch ruined?
REPLY
Susan Sickles-Brandauer says

Just nished my rst batch of mead ever. I’ve been a Beekeeper for over 5 years and
nally tried it thanks to this easy recipe. And took the advice and made two gallons :) Thanks so
much!
REPLY

Awesome, I’m so excited for you on your rst batch of mead! I hope to have my
own bees someday :)
REPLY
Cassidy Knight says

I have a question. My batch has been going for about 4 weeks now and I took
a whiff and smelled like my fruit has gone rotten. A very sour rotten fruit smell. Is this
normal? Is my batch ruined? Is there anything I can do to x it or dump it and start
over? I used grapefruit, blackberry, raspberry, strawberry, blueberry and raisins.
REPLY

Hi Cassidy, it will de nitely have a pungent smell while fermenting, like

a strong and fruity alcohol. What you are describing sounds normal to me. Did
you use an airlock and packaged yeast? If so, it should be just ne. Once you rack
or bottle it off the fruit it will start to smell better. Don’t worry :)
REPLY
Travis Taylor says

January 27, 2016 at 5:42 am
You should always do as in making beer with helping on fruit infections

Is to soak your fruit in vodka the day before you make it. This will kill any wild
yeast on the fruit. This is good practice for adding fruit to anything that is going
to be fermented. Wild yeasts will produce off avors and you could get a possible
infection in the mead. Even tho the alcohol will kill some of these nasties
brettamyaces (not a good yeast unless your making sour beer ) loves sugar and a
little warmth
And then after you will have some fruit avored vodka. Cheers
REPLY
Ryan Ritter says

Hi – I’ve also been making 1-gallon batches of mead for quite some time, and pretty
much by the same process you describe so well here. The small batch size really lends itself well
to experimenting with different fruit and/or herb combinations (kaf r lime leaves are fantastic in
mead, by the way!). Also, it’s been interesting to see how different yeasts affect the end product
– I’ve used fruit wine yeast the most (leaves just a touch of nice residual sweetness). Ferment on!
REPLY
Frances Duquette Davis says

Why do you meticulously sterilize all your utensils, then just throw in unsterile fruit?
REPLY

I’ve never really had an issue with this, but if you’re worried about it you can boil
your fruit rst, or you can do as Travis says and soak your fruit in vodka rst.
REPLY
Badger Roos says

Or you could add campden tablets which would kill any nasties
REPLY
Kevin McHenry says

What’s the starting and ending Speci c Gravity or Brix?
REPLY

I don’t know, as I don’t take any speci c gravity readings. This recipe is meant for
beginners, and I don’t really feel that it’s a necessary step.
REPLY
Michael Baldwin says

January 30, 2016 at 12:27 am
Hi! I was wondering can i keep it longer than 6 weeks in the 1 gallon bottle?
REPLY

Sure! Sometimes it will take longer than 6 weeks to nish fermenting. I would say
that you could probably leave it in there for 2-3 months without a problem.
REPLY
Michael Baldwin says

January 30, 2016 at 11:34 pm
Oh good, because I was going to make some in like may and then planned on
bottling around August.
REPLY
Dean Williams says

March 5, 2016 at 4:47 pm
Thanks for this receipe. I’ve had mine ( rst batch ever) sitting for a month and it still
bubbles every 5 seconds. Is there a point that time you would rack anyway to avoid off taste
from the dead yeast and remaining fruit?
REPLY

March 22, 2016 at 2:49 pm
I would give it 6 weeks at least. I’ve let mine go for 2 months with no off tastes at
all. Good luck on your rst batch!
REPLY
Julia Miller says

March 18, 2016 at 1:14 pm
What should I do if I’m three weeks into fermenting and just realized I used three
pounds of honey for two gallons (forgot to double it like a moron) any way to sweeten it up?
REPLY

March 22, 2016 at 2:37 pm
Well, you could just leave it, but it will likely be *really* dry, especially if you used
champagne yeast. I tend to like my mead on the dry side, so I often only use 2 pounds of
honey per gallon. You could just ride it out and see how it turns out. There’s de nitely no
harm in adding more honey now, but that might be complicated if your jugs are already full.
You may need to get a third vessel if that’s what you want to do. It may be worthwhile at
this point to just get a larger fermenting bucket, like I use in my How to Make 5 Gallons of
Mead post, transfer everything into there with more honey. And if you’re doing that, you
might as well make 5 gallons! The only thing I would advise against is adding more honey
right before bottling, as that could cause bottle explosions.
REPLY
Sean Miles says

April 3, 2016 at 10:45 am
Hi there! love the simplicity of the recipe!
I have a few questions that i hope can be answered, as i want a great batch done for the battle of
hastings this year ( i do viking reenactment), and this is my rst time brewing =)
I have provided an image of the fermenting barrel i’m using. the top marking says 23 litres (which
is just over 5 gallons right?). The airlock is also (for some reason) stuffed with cling lm. It was
like this when i got it off a friend, is that needed?
I’m aiming to replicate something really REALLY sweet. Like danish dark honey mead. Minimum
throat hit but strong honey taste. so i made a complete utter guess at 20 pounds of honey for 5
gallons. Would you reccomend this for a very sweet brew?.
A friend also recommended i add tea to the mix, as he says it makes it smoother. (don;t know
though)
And nally is fruit needed if i just want it honey avoured and sweet?.
Thanks for taking the time to read this.
REPLY

April 5, 2016 at 8:24 am
Hi Sean, I don’t see the picture of the barrel, but that’s ok. The cling lm is not
needed in the airlock, not sure why that’s there, but I would take it off. 20 pounds of honey
sounds good for a 5 gallon batch of sweeter brew, and I would also use a sweet mead/wine
yeast, not the champagne yeast that I recommend in this post. There are many varieties to
choose from, but I don’t have any experience with them because I always make my mead dry,
so I can’t recommend a particular one. I’ve added tea before with good results, the tannins
are supposed to be good for the yeast. Fruit is not needed at all! In fact, mead with fruit is
actually called “melomel”, and made with straight honey is true “mead”. Good luck, and
please let me know if you have any more questions and how it turns out!
REPLY
Sean Miles says

April 5, 2016 at 10:52 am
thanks for the information! I’ve obtained some basic off the shelf yeast thats used in
bread making. not sure how that will turn out. I will de nitely let you know =)
REPLY
Dennis Hart says

April 30, 2016 at 1:40 pm
Hello, I read your comment with interest, could you say yet how did it
go with the “off the shelf” yeast?
Regards
REPLY
Sean Miles says

May 2, 2016 at 5:40 am
its week three so far, and my bubbling has slowed to 1 minute and
10 second intervals, i’m considering racking on friday =)
As for the taste, i have no idea so far.
I will post the alcohol percentage and taste informtation once i sample it, for
those who aren’t sure what i used, here is a basic list.
23 Litres (5 gallons) of water.

20 Pounds of honey.
1 packet of allisons bread yeast.
5 teaspoons of yeast nutrient.
Patience.
Sitting watching the bubbling like an expectant parent.
Naomi says
April 11, 2016 at 12:59 pm
hi I have fermented this way before and it is a lot of fun. I guess I am wondering what you feel is
the best way to get the oranges and pulp out of the jugs. When I ferment all of these items swell
and I have a little project on my hands getting everything out and clean. What would you
suggest?
REPLY

April 25, 2016 at 10:55 am
Well, I try to cut the orange slices on the thinner side from the get go. Then, when
fermentation is done, I turn the jugs upside down over the sink and sh the oranges and any
other fruit out with my ngers or a chopstick. They usually come out fairly easily for me. As
far as cleaning goes, a bottle brush is a must have!
REPLY
Jedifoot Shaft says

May 11, 2016 at 5:38 pm
Do I need to do anything to it when i bottle it to get carbonation?
REPLY

May 15, 2016 at 9:29 am
Mead will continue to ferment once bottled, so as long as you have it in something
that’s airtight (such as one with a swing top lid) it should be carbonated. Just be careful as
I’ve had a few batches be rather explosive when opening (like champagne). It all depends on
how many sugars are left when bottling.
REPLY
Virginia Ashcraft says

May 16, 2016 at 12:13 pm
I LOVE mead and just found your post yesterday. What is the best yeast to use to make a nice
really sweet mead? I have already ordered the supplies from Amazon! This will be my rst
attempt at anything like this so wish me luck!
REPLY
Justin Kitchur says

May 21, 2016 at 8:51 pm
Going to start mine tomorrow. I have cinnamon honey, do you think that could
hindrance any of the fermenting?
My buddy is super excited as it should be ready by around his sons birthday and its my little gift
to him, my buddy not his son LOL
REPLY

May 22, 2016 at 9:19 am
I’ve never tried it with cinnamon honey, but if all that is in it is just honey and
cinnamon (no weird ingredients of any kind), I don’t see why it would be an issue.
REPLY
Justin Kitchur says

May 22, 2016 at 6:04 pm
Question, the jug I got is not a 1 gallon jug, apparently they gave me a 5
gallon jug by mistake (friend borrowed me it) can i make the same recipe or will all that
extra room in the jug not be ok? Could I just add more water? I don’t have anymore
unpasteurized honey, just 2.5lbs.
REPLY
Lisa Shawcross says

May 22, 2016 at 9:10 am
I started a gallon of mead yesterday following your recipe. I left 2 inches head space
and it is bubbling out the top. Should I leave it or pour some off?
REPLY

May 22, 2016 at 9:23 am
Sometimes it does bubble out the top, but it usually dies down within a day, so I
often just leave it. If it’s really going crazy you can pour a bit off. Also, you may need to rinse
out and replace the airlock a couple of times until it dies down. Yay for happy yeast!
REPLY
Lisa Shawcross says

June 4, 2016 at 7:54 pm
Hi Colleen, I posted two weeks ago about a gallon of mead I started. It was bubbling
over like crazy. I rinsed the airlock like you said and let it do its thing. Now my question is, is it
possible it is ready after just 2 weeks? I started it two weeks ago today and it has no more action
in the jar or the airlock. Should I wait another 2 weeks or bottle it?
REPLY

June 5, 2016 at 11:00 pm
Hi Lisa, I’m guessing that you’re in a fairly warm climate for it to be done that
quickly, or that you used less than 3 pounds of honey (or both). I would give it another week
at least before bottling, because mead is tricky and will often still be fermenting very slowly
without any outward signs. I’ve had a couple of explosive bottles in the past when I’ve
bottled too quickly! There’s no harm in waiting just to be sure :)
REPLY
Lisa Shawcross says

June 6, 2016 at 9:29 am
Yes, we have been in a heat wave and I used 2 pounds of honey. I was just
worried that it may go too long. Since there is no harm in waiting, I think I will go the
full 4 weeks. Thank you!
REPLY
Micki Killoran says

July 5, 2016 at 6:40 pm
Two liter pop bottles also work, just use 2, or halve the recipe. No airlock? Put on a big
balloon. You can release the air if it gets too full.
REPLY
Christina Moore says

August 6, 2016 at 6:43 pm
DO NOT FORGET TO RACK!!!! EVERY WEEK YOU NEED TO RACK!!! Otherwise you
end up with lovely dead yeast avor. Take it from someone who has been brewing for nearly ten
years.
REPLY

I will occasionally rack once, but in general I don’t feel that it’s a necessary step,
especially for beginners. My mead always turns out quite tasty!
REPLY
James says
August 8, 2016 at 12:24 pm
I was wondering if distilling the mead once nished, would not only turn out a much
higher alcohol percentage , but would it still taste drier or sweeter to your taste and honey
amount used during the process before distilling … and would distilling it change it from mead to
another type or style of alcohol ?
REPLY

August 14, 2016 at 10:37 pm
I do not know a whole lot about distilling, so I can’t really answer your questions.
I’m sure it would result in a much higher alcohol percentage, though!
REPLY
ronald ryan says

August 13, 2016 at 6:23 pm
can you leave the mead in your fermenter longer than 6 weeks
REPLY

August 14, 2016 at 10:31 pm
Yes, and if it’s cold out you might need to. I’ve had mead take closer to 8 weeks to
nish fermenting on occasion. If it’s nished fermenting, though, you will want to bottle it as
soon as you can, but an extra week or two in the fermenter won’t hurt.
REPLY
Crystal Mills says

September 2, 2016 at 7:54 am
It’s been two weeks and all my fruits are still on top. Do I need to stir it ?
REPLY

Nope, most of the fruit will likely stay at the top for the entire fermentation :)
REPLY
Crystal. says
My rst batch of mead is going well so I made another. 1 gallon of elderberry mead.
Followed the same recipe but used elderberries not black berries. I have a few little bubbles
around the oating fruit but no foam and no gas going through the air lock. It’s 48 hours. I’m
wondering if it’s a loss or is there something I can do. ? Thanks.
REPLY

Hmm, it’s not likely a total loss, but it’s a possibility that the yeast was no good. I
would try adding a little more champagne yeast, from a new packet.
REPLY
Michel says
Hi, I’m starting my very rst batch today with your recipe. Thanks you!
I’m following it exactly as I am completely new to brewing but was wondering if the fruits are
mandatory and why. Is it “only” for taste? Would I get mead as easily by using only honey, water
and yeast?
REPLY

September 11, 2016 at 1:27 pm
No, the fruit is not mandatory at all, it’s just for avor. You can certainly make it
with only honey, water, and yeast!
REPLY
Terri says
Very rst time making mead. I followed your directions but I missed the part that said
to ‘top off the jug with water leaving the 2″ head space’. Will it matter that I didn’t add the extra
water? Can I add it now? I saw a picture someone posted on your FB page under the mead
conversation and hers looked similar to mine……not lled all the way up. I started it on Sunday.
Thanks!!!
REPLY

Hi Terri! How much air space do you have in the jug? If it were me, I would add the
water now to get a better honey to water ratio. It won’t hurt it any to do so, plus it will give
you more mead in the end! I saw that photo on FB, too, but it’s hard to say what exactly they
were making, they could have been experimenting! Let me know if you have any more
questions :)
REPLY
Terri says
October 20, 2016 at 10:33 am
OH POOOH!!! I just saw this!! LOL!!! I didn’t think my message posted! I

didn’t add the extra water. Would you add it now? I’m sure I’ll be making more so
lesson learned. It’s been about 18 days…..I have a lot of what I will call residue forming
on the bottom, is this right? and the stuff on the top (fruit) is kinda brown and mucky
LOL!! I still see an occasional white bubble up from it and my airlock is still bubbling.
Just want to make sure this is what it should look like? I have to ask where you are
from? I saw you say you were heading out to look for mushrooms in Oregon? I am in
Washington.
REPLY

I think adding the water now will still be just ne. The residue at the
bottom is normal, and so is the browning fruit. I’m in southern Oregon :)
REPLY
Terri says
Would I stir it all at or just pour it in and re-cork?? Thanks for the
info :)

You could give it a bit of a stir to combine, but don’t shake it or go

too crazy with it as it will likely bubble up quite a bit!
Abra says
I tried your recipe for my rst time making mead. It was so easy! I am 5 days in…and it’s
a trip watching that little airlock go. I’m anxious, nervous and excited. I wish the time would go by
faster!!!
REPLY
Nancy Pavelek says

Hi, we made the mead and it stopped working last week. We racked it into a new 1 gal.
bottle and tasted it. It is very plain in taste. Hint of the berries, good alcohol level but we are
thinking we might like it more avorful and sweeter. Can you advise please? Thanks. Nancy
REPLY

Hi Nancy! The champagne yeast results in a dry mead, so maybe next time you
might want to try a sweet mead yeast. For now, though, I would just let the bottles age a bit,
as the mead should become more avorful with time. I would hesitantly tell you to add a bit
of honey and rebottle to increase the sweetness, but that always makes me worried of
getting bottle explosions! But you could try it with just a very small amount. Let me know if
you have any more questions!
REPLY
Joshua says
June 26, 2017 at 10:39 am
The alternative is to backsweeten. Simply put, backsweetening requires two

steps: halting fermentation and adding sugar.
1.Add 1/2 teaspoon of potassium sorbate per gallon of mead/cider and and stir to halt
fermentation. Potassium sorbate does not kill yeast, but prevents them from
converting anymore sugars into carbon dioxide and alcohol.
2.After at least 24 hours, additional sugar (typically honey) can be added to the mead
without the risk of fermentation.
3.The desired sweetness will depend on your personal preference. Add the sugar* of
your choosing in small increments, thoroughly stirring, and then testing until the
desired sweetness is obtained.
REPLY
Kate says
Hi Colleen; set up my rst batch of mead yesterday, but I’m concerned. Left 2 inches in
the bottle, but the airlock looks wrong. There is some fruit in it, blocking the left hand bubble.
Might this explode? Is there a way to clear it?
REPLY

Hi Kate, no need to worry. It probably just bubbled up into the airlock overnight,
which is common right after brewing. It won’t explode with an airlock on it. I would take the
airlock off, give it a good rinse to clean and dislodge any fruit, then put it back on. Should be
good to go after that!
REPLY
Kate says
Hahaha! I was afraid it would explode if I took the airlock off! I will do that.
Thank you so much!
REPLY
Julia Maddison says

March 5, 2017 at 7:01 am

Thanks for the recipe. First gallon of plain mead on the go! You really should try beekeeping- it’s
great fun and a good supply of honey is easily available. I’m using honey from my rst summer
harvest.
I’ve brewed beer before- would you prime beer bottles to make a sparkling mead in small
quantities?
REPLY

March 16, 2017 at 10:28 pm
No, it’s not necessary. Mead will continue to ferment once in the bottles and will
almost always produce a sparkling mead – especially if you use the champagne yeast.
REPLY
Etta Cooper says

March 6, 2017 at 1:22 am
Wonderful. Just found your site. I made a gallon of Mead way over a year ago, was in
process of packing, moving and just general living, kept forgetting about it. Had to have been
sitting a year. I did keep the airlock clean and lled with water.
Just here recently, I was going to toss, thought it was probably bad, but a sniff said GOOD. I then
tested it. Such an Incredible taste. I was shocked. Unfortunately I found I can have only a sip of it
at a time so my grown son is consumer. We both love Mead. Rationing is now a part of life.
Thanks for sharing. I’m going to make your recipe pretty soon.
REPLY
Kitten says
March 8, 2017 at 5:31 pm
Is there a speci c purpose for the raisins and the oranges? Or can those be skipped for
other fruits? I’ve made plain mead before and didn’t need those so trying to gure out their
purpose.
REPLY

March 16, 2017 at 10:30 pm
They help to feed the yeast. They are not absolutely necessary, but I feel like they
produce a better end product.
REPLY
JAZZ says
March 21, 2017 at 5:47 pm
I have had my mead from your recipe going for about a week. The air lock is no longer
bubbling. Is this ok? Do I let it keep going for the 6 weeks? Also there is some light brown stuff in
the bottom of the jug is this ok?
Oh and I love your blog and have made several other recipes already!!
REPLY

March 24, 2017 at 9:35 pm
The airlock my have stopped bubbling, but after a week you should still see some
bubbles in the jug… unless it’s in a really warm place, then it could be close to done
fermenting. But, I would still wait at least 4-6 weeks before bottling. And the brown stuff on
the bottom is totally normal!
REPLY
Jazz says
March 26, 2017 at 12:00 pm
OK! Thank you for getting back to me :) I will let it wait it out. we can’t wait
to try.
REPLY
theSassyBeekeper says
March 21, 2017 at 7:30 pm
Hi! Do you not use a hydrometer? Wondering what your SG be at for the maple mead?
REPLY

March 24, 2017 at 9:33 pm
I don’t use a hydrometer as I like to keep it as simple as possible :)
REPLY
Josh C says
March 28, 2017 at 1:24 pm
So I found an ageing oak barrel on amazon described as a battle to age alcohol. Would
that work or even be perfered over a sort of wine bottle? Let me know (this is my rst time ever
doing this so I litteraly hate no clue what I’m doing lol) thanks!
-Josh
REPLY

April 11, 2017 at 8:57 am
I’m not sure, as I’ve never used an oak barrel for aging. It would probably impart a
very oaky avor, so if that’s what you’re going for then I don’t see any harm in it.
REPLY
David says
May 3, 2017 at 6:33 am
Is there any need to transfer the mead to a secondary bottle? I home brew beer and
I’m used to transfering it to a secondary after 7-10 days or once the most active part of the
initial fermentation slows down is why I’m asking. What’s the original and nal gravity of this
recipe? Would I measure the alcohol content the same way as I do my beer using a hydrometer?
REPLY

May 3, 2017 at 10:28 am
This is designed to be a simple mead recipe for beginners, so that’s why there is
no transfer into a secondary bottle. You could de nitely do that if you’d like, but I’d wait
longer than 7-10 days, as the initial fermentation can take several weeks for mead. I don’t
know the original and nal gravity of this mead (beginners recipe again), but yes, you could
measure it just as you would beer using a hydrometer :)
REPLY
Billy says
June 8, 2017 at 11:56 am

I love your guides and recipes colleen! I’ve brewed beer before but this is de nitely making me
consider doing another brew and picking up mead. When I hear ‘mead’ I think of the old lord of
the rings type medieval drinks that warriors would drink. This is so interesting though and I
really want to try this at home. Thank you for sharing this guide! Very informative with great
pictures to boot!
REPLY
Sam says
June 14, 2017 at 7:59 am

Do you strain it before you bottle it? If so how.
Thank you.
REPLY
Chris J says
June 17, 2017 at 9:31 pm
OK, I have a question for the author – you state “do not let it boil”. Well, i have used
commercial honey AND raw honey. The raw sometimes has bee parts in it. So, I have always
boiled it quite well and used a ne-mesh at strainer (like the japanese restaurants use for frying
tempura) to scrape off the foam and bug parts.
Is there a reason that you state “do not boil”?
REPLY

June 22, 2017 at 11:10 am
I don’t recommend to boil the raw honey because there are many bene ts and
compounds in it that will be diminished by boiling, so I feel that it is an unnecessary step in
most cases. You certainly can do so if you like, however.
REPLY
Kyle C. Fuller says

June 27, 2017 at 4:10 pm

Can I use a pot with a nonstick lining to heat the honey water or do I need a metal pot?
REPLY

June 27, 2017 at 10:07 pm
I would stick to using stainless steel.
REPLY
Kyle C. Fuller says

July 17, 2017 at 1:00 pm
There is some sediment at the bottom of the jug is that normal or did I screw
something up?
REPLY

July 30, 2017 at 3:59 pm
Nope, the sediment at the bottom is totally normal!
REPLY
Cathy Streeter says

July 18, 2017 at 1:35 pm
Can I use different citrus? I happen to have some ruby red grapefruit on hand.
REPLY
Andres says
July 28, 2017 at 10:04 am

As a German I am confused! ;o)
About which gallon we talk?
In Germany we count in liter .
A british gallon has 4,55 liter.
A US. gallon has 3,79 liter.
REPLY

July 30, 2017 at 4:17 pm
US gallon :)
REPLY
Cassandra Bunyard says

Hi I have a question. I am getting ready to bottle a gallon of mead. There is

sediment on the bottom and yeast and fruit on the top. What is your process for
bottling in this case? There are no more bubbles and the cap is still.
REPLY

September 11, 2017 at 12:07 pm
I use an auto siphon and bottling wand, if you follow the link above to
the bottling page you will see more info about that.
REPLY
Mike says

Have made some wine , Wanted to try mead came upon your site so I started 10/29/2017
hopefully it goes well. used 3 lbs raw texas honey , orange and 1 1/2 cups of frozen blueberries.
REPLY
I welcome and appreciate all comments, but if you have a time sensitive question that
isn't already addressed in the post or comments section, please email me via my
contact page, as I only respond to comments here about once a month. If your
question goes unanswered it's because it has already been addressed. Thanks!
LEAVE A REPLY
Your email address will not be published. Required elds are marked *
Comment
Name *
Email *
Website

POST COMMENT
Hi, I'm Colleen.

I'm here, along
with my husband
Joel, to teach you
about all types of
homesteading
endeavors,
particularly related to foraging, fermenting,
herbalism, and permaculture. If you like what you
see, please join us for the ride! Read More…
SUBSCRIBE TO MY NEWSLETTER!
GET MY MEAD EBOOK!
VISIT MY ETSY SHOP!
Search this website …
THE FINE PRINT AFFILIATE DISCLOSURE AMAZON AFFILIATE
I am not a doctor and Af liate Disclosure: Grow Forage Cook

the statements on this Grow Forage Cook Ferment is a participant
blog have not been Ferment contains in the Amazon Services

evaluated by the FDA. Af liate links in the LLC Associates
Any products or form of Banner Ads and Program, an af liate
methods mentioned are Text Links. We may advertising program
not intended to receive compensation designed to provide a
diagnose, treat, cure, or on sales via the links to means for us to earn
prevent any disease or our vendor partners fees by linking to
ailment. and sponsors. I may Amazon.com and
receive monetary or af liated sites.
View my Privacy Policy
other types of
compensation for my
endorsement,
recommendation,
and/or link to any
products from this blog.
COPYRIGHT © 2017 · FOODIE PRO THEME ON GENESIS FRAMEWORK · WORDPRESS · LOG IN
AN ELITE CAFEMEDIA FOOD PUBLISHER

How To Make A Gallon of Mead

Încărcat de

Informații document

Titlu original

Drepturi de autor

Formate disponibile

Partajați acest document

Partajați sau inserați document

Opțiuni de partajare

Vi se pare util acest document?

Este necorespunzător acest conținut?

Drepturi de autor:

Formate disponibile

How To Make A Gallon of Mead

Încărcat de

Drepturi de autor:

Formate disponibile

26.12.

2017 How to Make a Gallon of Mead

GROW FORAGE COOK FERMENT

HOMESTEAD DIY HERBALISM ABOUT & CONTACT

RESOURCES SUBSCRIBE HERE!

HOW TO MAKE A GALLON OF MEAD

ONE GALLON MEAD RECIPE

Recommended Instagram Account

Mead Equipment & Ingredients: Everything You Need to Get Started

Simple Mead Recipe

Please see more detailed directions below this printable recipe.

1 gallon jug with airlock

Non chlorinated ( ltered) water

1. Sanitize everything that will be used

2. Heat about 1/2 gallon of non

HOW TO MAKE A GALLON OF MEAD

BOTTLING THE MEAD

Cheers and happy mead making!

Filed Under: Ferment

« How to Make Yogurt in a Dehydrator Bolted Arugula Pesto »

Miss Bee says

Oh yum. That looks wonderful and it is such an intriguing process. :).

Can i use a glass jug with a screw on cap ??

Grow Forage Cook Ferment says

Kevin Ross says

You can also use a balloon over the opening.

Does it need to be racked or can it just be left as is?

Grow Forage Cook Ferment says

It does not need to be racked, but it can be if you would like to :)

There is a way to do it as a natural ferment, you would do it in an open crock

March 10, 2017 at 4:01 am

Grow Forage Cook Ferment says

might smell bad.

you could grow some in your beard

Often your pasturized/store bought contains little or no honey, but is

How do you make the mead “dry” or “sweet”?

Grow Forage Cook Ferment says

More honey will create a sweeter end product. I would also

Maybe a stupid question, but after fermentation will thus be alcoholic?

Yep, just like wine :)

Also, I am going to link this to my blog. I took some pictures of my

John Engle says

Thank you again!

Pete Gordon says

Susan Carl says

Scott Cairo says

And what would a good yeast be? Brand I mean. Thanks

Beth grim says

Todd Dina Johnson says

Susan Spracher Macaluso says

Douglas McMillan says

David Ketchum says

Michael Raymond says

Colleen @ Grow For Cook Ferm says

Cassidy Knight says

How about grapefruit would that work a little better?

Cassidy Knight says

Will Clove honey work? With grapefruit?

Cassidy Knight says

Susan Sickles-Brandauer says

Colleen @ Grow For Cook Ferm says

Cassidy Knight says

Colleen @ Grow For Cook Ferm says