Hi I'm Raina Lutz for tuja wellness
and today I'm gonna be teaching you to make your own
mead at home, now making wine and beer is legal in most places
but you'll want to check before we get started, if you're good to go
the first thing I need is some honey, so raw, local, organic honey
is preferable, but creamed works as well, and the recipe that I have today is from
Sandor Katz book
'Wild Fermentation', it is a Ethiopian honey wine
and ratio is one part honey
to four parts water, so today I have a half a cup honey
and two cups of water
so I'm just going to add the honey to
our jar
and we want to be using really clean utensils, so we're gonna stir this really
really well
with a nice clean wooden spoon
and once your honey has dissolved we want to cover the jar
with clean cheesecloth or a tea towel and secure it with a rubber band so we're
gonna be stirring it a few times a day as many times as we can remember
for about four to seven days, once you notice that your mead is starting to get
aromatic you'll know that it's time to transfer it to
its secondary container, a glass jug or
a glass bottle, I have this happy balloon to remind me of a not so happy story
where I was fermenting some honey wine in my pantry and it exploded at four
in the morning
not the best way to wake up, so the balloon
over top of the bottle is a great way to release gases without letting anything in
if you can remember to take the lid off your jug everyday
to release the pressure and gasses, that's great we're gonna store it in the pantry
for one-and-a-half to two weeks, at that point it's tasting time
once it reaches the taste and smell that you love
we're going to cap it or cork it and move it to the refrigerator to stop the fermentation process
all that's left then is to enjoy your honey mead and share it with your friends