Buzz
Honey wine, also known as mead, is one of the oldest alcoholic beverages known to humanity. Essentially, it is a fermented drink made from honey and is relatively easy to prepare. The three primary ingredients needed are water, honey, and yeast. With the right equipment, you can easily make honey wine at home.
Ingredients
- 4 liters of chlorine-free water
- 1.5 kg of honey
- 1 g of white wine yeast
- 500 g of fresh fruit (optional)
- 1 cup (25 g) of fresh herbs (optional)
- 2 tablespoons (3 g) of dried herbs (optional)
- 2 tablespoons (15 g) of spices (optional)
Yields 4 liters of honey wine
Steps
Preparation
Purchase a basic homebrewing kit. You will need some essential equipment to properly make honey wine. Homebrewing kits can be found at brewing supply stores or online. The kit typically includes:
- A large glass container for fermenting the honey wine. The container must have an airlock to allow gases to escape during fermentation while keeping contaminants out.
- A hydrometer to measure alcohol by volume (ABV) and monitor fermentation progress.
- A siphon tube to transfer liquids without disturbing the sediment at the bottom.
- Bottling equipment, such as glass bottles, a capper, or wine bottles with corking tools for sealing the finished honey wine.
Use clover honey for traditional honey wine. Different types of honey impart unique flavors to the wine, so choose one that suits your taste. Clover honey is a basic variety available at most grocery stores, offering a classic sweet flavor ideal for brewing. You can also experiment with other honey types to alter the aroma and taste of your honey wine.
- Orange blossom honey adds a subtle citrus note.
- Buckwheat honey has a robust, molasses-like flavor.
- Wildflower honey can vary unpredictably, depending on the mix of flowers.
- For a 4-liter batch, you’ll need at least 1.5 kg of honey, so make sure to buy enough!
Add fruits, herbs, and spices to customize the flavor of your honey wine. You can experiment with fresh fruits, herbs, and spices to create unique variations. Ingredients like nutmeg, cloves, blueberries, cherries, lemongrass, and basil can significantly alter the flavor profile of your honey wine, giving it a distinct character. Just be careful not to overpower the natural sweetness of the honey.
- Ginger, vanilla, citrus peels, coriander, cinnamon, nutmeg, and even cocoa can be added to enhance the aroma and taste.
- Use fresh fruits instead of dried ones, as they can affect the fermentation process.
Use white wine yeast for fermentation. Yeast is one of the three essential ingredients for making honey wine, so selecting the right type is crucial. White wine yeast ferments quickly and highlights the natural characteristics of the honey. It and other yeast varieties are available at brewing supply stores or online.
- Other yeast types can be used, but each produces different results. For example, champagne yeast yields a higher alcohol content, while red wine yeast is excellent for fruit-infused honey wine due to its ability to process natural sugars efficiently.
- Standard bread yeast can also be used for a milder honey wine that preserves the honey’s natural flavor.
Boil the brewing equipment in a large pot of water. All equipment used for making honey wine must be thoroughly sanitized. This can be done by boiling the tools for 5 minutes or using a sanitizing solution included in many homebrewing kits. Any bacteria or contaminants can ruin the entire batch.
- Sanitize all stirring spoons, bottles, containers, and other tools you plan to use.
- Ensure all cleaning solutions are thoroughly rinsed to avoid chemical residues that could spoil the flavor of the wine.
Fermenting the Must
Mix 4 liters of water with 1.5 kg of honey in the fermentation vessel. The first step in making honey wine is creating a mixture called the "must." Boil water in a large pot and pour it into the fermentation vessel, then stir in the honey. Avoid adding honey directly to boiling water, as it can alter its flavor and stick to the bottom of the pot.
- Ensure the honey is fully dissolved in the water before proceeding to the next steps.
Add fruits, spices, and herbs to the must. Once the honey is fully dissolved, you can incorporate fruits and spices into the mixture. Use fresh, whole fruits to avoid discoloration. Place herbs and spices in a tea bag before adding them to the mixture, and stir gently.
- Fresh fruits: Use 500g for every 4 liters of water.
- Spices like nutmeg and cinnamon: Use 2 tablespoons (15g) for every 4 liters of water.
- Fresh herbs: Use 1 cup (25g) for every 4 liters of water.
Use a hydrometer to check the specific gravity of the must. After mixing the ingredients to create the must, use a hydrometer to measure its specific gravity. This will help you determine the potential alcohol content of the honey wine. It’s crucial to check the gravity before adding yeast, as it becomes difficult to adjust the mixture once fermentation begins.
- The specific gravity of the must should range between 1.060 and 1.120.
Add yeast to the must. Once the must has the desired flavor and alcohol potential, it’s time to introduce the yeast. A standard yeast packet is sufficient for 20 liters of honey wine, so use 1/5 of the packet (1 g) if making only 4 liters. Simply sprinkle the yeast into the must and stir thoroughly.
- Using more yeast will speed up fermentation but won’t affect the flavor of the wine.
Seal the fermentation vessel and attach an airlock to the rubber grommet. As the yeast enzymes break down the sugars in the honey, gases will form and could cause the vessel to explode if not released. Use a tight-fitting rubber grommet and attach the airlock to its hole, then secure it to the vessel’s opening. The airlock is essential to let gases escape while keeping contaminants out.
- Whether using a plastic or glass vessel, ensure it’s sealed tightly for fermentation to begin, and always use an airlock to release gases.
Fermentation and Bottling
Stir the fermentation vessel twice daily for the first 48 hours to kickstart fermentation. To initiate fermentation, stir the mixture twice a day for the first 48 hours, but no longer. Ensure all stirring tools are sanitized to prevent contamination. Stir for about 2 minutes, and always reseal the vessel afterward.
- If using a narrow-necked vessel, gently shake it to mix the contents instead of stirring.
Wait 10 days, then siphon the honey wine into a new vessel. During fermentation, sediment will form at the bottom of the vessel. Use a siphon to transfer the honey wine into a clean container, separating it from the sediment. Place the fermentation vessel higher, insert the siphon into the wine, and pump it to transfer the liquid into the clean container below.
- Keep the siphon slightly elevated to avoid drawing sediment.
- The new container should be large enough to hold all the wine. If it lacks a rubber grommet and airlock, clean the original vessel and transfer the wine back to continue fermentation.
- Check the alcohol content again with a hydrometer to monitor fermentation progress.
- Sanitize the new container before use.
Seal the clean vessel and wait at least 4 more weeks. After siphoning the wine and removing sediment, seal the new container with an airlock to allow gases to escape. Store the vessel in a dry, warm place for several weeks to let the wine continue fermenting. Eventually, sediment will settle again, and you’ll need to siphon the wine into another clean container to separate it once more.
- You may need to repeat this process multiple times throughout fermentation. Continue until the wine is clear and free of sediment.
Check the alcohol content before bottling. After fermenting for at least a few weeks, the honey wine is ready for bottling. However, measure its specific gravity to ensure the alcohol content meets your desired range. Different types of honey wine have varying gravity readings:
- Dry mead: 0.099 to 1.006.
- Semi-sweet mead: 1.006 to 1.015.
- Sweet mead: 1.012 to 1.020.
- Very sweet mead: above 1.020.
Transfer the wine into bottles. Once fermentation is complete, use a siphon to bottle the wine. Place the siphon from the vessel to the bottom of an empty bottle, pumping it to fill the bottle while minimizing oxygen exposure. Seal the bottle with a cap or cork immediately. You can enjoy the honey wine anytime, but aging it will enhance its flavor.
- Sanitize all bottles and equipment to avoid contamination or spoilage.
- If stored in a cool, dark place, honey wine can last up to 2 years!
What You’ll Need
- Homebrewing kit
- Hydrometer
- Large vessel with an airlock
- Large pot
- Bottling equipment
