Homemade Wild Yeast Mead

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Months ago, I promised to share my discovery of the most amazing mead recipe.

Well, apologies are in order because it took me until late fall to get this posted.

But I assure you, despite the delay,this recipe is incredibly easy. I finally came to the right combination after some rather foul mead experiments gone wrong.

This particular recipe combines a number of different recipes I came across. The adjustments I’ve made to this recipe create a beautifully simplistic Wild Yeast Mead that can be made at home in about a month. The ingredients and supplies are simple and the end result is great. Cheers!

Wild Yeast Mead
 
Ingredients
  • 3 cups Orange Blossom Honey
  • 1 gallon water
  • 1 recipe ginger beer starter
  • 1 large glass jar or crockpot base
  • 1 empty glass jug
  • 1 Balloon
  • Cheese cloth
  • Large enameled cast iron pot
Instructions
  1. Heat the water to 80 degrees Fahrenheit in a large enameled cast iron pot.
  2. Add honey.
  3. Mix to thoroughly combine, ensuring the mixture does not exceed 80 degrees.
  4. Remove from heat. Transfer the mixture to the large jar (or crockpot base).
  5. Add the Ginger Beer starter. Mix to combine.
  6. Cover with cheese cloth and set in an out of the way place.
  7. Allow the mixture to sit until bubbles form, stirring at least daily. (About one week.)
  8. Once the mixture is bubbling, pour it into a glass jug.
  9. Cover a the jug with a balloon.
  10. Place in an out of the way location for 1 month.
  11. After 1 month, bottle the mead and store in the refrigerator.

Don’t know how to make a ginger beer starter? Check out this recipe from last week’s post.

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6 Responses to Homemade Wild Yeast Mead

  1. Nick says:

    Excuse me for saying, but this seems misleading, or at best, confused. While the heading is “Homemade Wild Yeast Mead”, the instructions say “add ginger beer starter” — isn’t that yeast? If it comes from a packet it is domesticated, not wild. To capture wild yeast we either have to set the wort out, preferably in from spring to fall, & wait for what comes in, or put in unwashed fruit &/or herbs which have wild yeasts on them. Doing both, I would suggest

    • brookeO says:

      The ginger beer starter comes from a wild yeast starter you make at home from water, sugar and ginger. The link will lead you to the instructions. It is true that any yeast from a packets would in fact be domesticated, but everything used for this recipe, and the linked ginger beer recipe comes from naturally occurring yeasts in the air. As for catching teh wild yeasts, I’ve had the most success keeping my starters near open windows in the warmer months. Thanks for asking for the clarification; I’m sure you’re not the only one with the question.

  2. Mary says:

    Does the ginger starter impart any ginger flavor to the mead?

    • brookeO says:

      There is an extremely faint ginger flavor; however, the honey covers the ginger well. Are you thinking of giving it a try?

  3. Caroline says:

    What was the alcohol content like?

    • brookeO says:

      The batch I had tested did not have a substantial alcohol content. Our vino-meter, which give a rough idea of alcohol content, remained at zero. It’s safe to assume that there could be a small alcohol content, but that it is below 0.5%.

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