Recipe file created November 14, 1999.
This recipe is for "long" mead. The name refers to the fact that
it is aged, and not drunk while still fermenting.


The best wines are made from scratch.
  • 3 pounds honey
  • 2 tablespoon acid blend
  • 1 teaspoon nutrients
  • 2 campden tablets
  • 1/2 teaspoon tannin
  • 1 package champagne yeast
  • water
  • Dissolve honey in 1/2 gallon of warm water with nutrients, acid and tannin. Add cold water to make up to 1 gallon. Add crushed campden tablets. Let sit overnight.

    Specific Gravity should be 1.100. Add yeast and place in secondary fermentor. Rack when Specific Gravity reaches 1.020. Rack again when Specific Gravity reaches 1.010. Continue to rack every 3 months for 1 year.

    This method will yield a dry mead. For a sweeter mead, add 1/2 cup honey dissolved in 1 cup mead. Rack every 6 weeks, adding more honey, until fermentation has ceased. Then rack every 3 months for 1 year with no further honey additions.

    Bottle the wine when you are sure it is stable.


    The nature of honey makes this wine require frequent racking. A very fine sediment will accumulate in the bottle if it sits for more than a few months before drinking. This may be minimized if the following steps are taken:

    Boil the honey in some water in a large pot -- it will boil up quite high. Allow it to simmer while skimming the foam off the top. Continue until it no longer forms any foam.

    If adding honey for a sweet wine, boil 1/2 cup honey with 1 cup water instead of in some of the mead. Skim as above. Allow to cool completely before putting it into the mead.

    -- Rox

    More Wine Recipes

    Napter, Try it for FREE!

    Home -- Roxanne's Kitchen -- Wine Index -- Jeffrey Home Page -- Fun Links -- Contact Me