- Most Helpful
- Highest Rating
I had great results from this recipe! I added a bit of cinnamon and substituted one of the lemons with a small orange. I used Perrier mineral water because the bottles were nice and I wanted to use them to put the mead in. After they sat for about 2 days, I started moving them to the refrigerator one at a time to be consumed, but I've noticed that the bottles that remained in the cabinet (about 12 days now) are very carbonated. I've started bleeding off some of the pressure for fear that they might explode. The alcohol content seems to be similar to beer or maybe a weaker wine. All in all, amazing recipe, tastes great, and not overly difficult to make. Thanks for sharing!
I am making this mead right now for the first time, and at my husbands request added a little bit of cinnamon to the mixture. I do have a question though, the recipe doesn't specify how many bottles to use so I'm not sure how much sugar to add or rasins to put in. I mean would it turn out the same if I used one teaspoon of sugar, and two big bottles, as it would If I divided it up into smaller bottles and used the same amount of sugar? I'm not sure what I should do.
I love this mead, and it was worth the wait. I halved the recipe, and I discovered that thin-skinned lemons work best, for me at least. I wasn't sure if the "sufficiently large vessel" needed to be non-reactive, so I didn't take chances and used my ceramic crockpot insert. Thanks, NcMysteryShopper! Made for Beverage Tag.
Oh yeah...this is just FABULOUS! My husband loves mead so I made this for him. It was easy but hard to wait. I made half a recipe but wish I made the whole thing. I had to go buy more stuff to make it again now. I used dark brown molasses sugar and buckwheat honey. I used the glass mineral water bottles and just sat the screw top lids on top without tightening them. My raisins only took a day to rise to the top so we started sampling 1 bottle within a couple of days and let the other one sit 2 weeks. I like it better in the beginning my husband likes the more fermented flavor after sitting longer. At 2-3 weeks it still isn't very intoxicating to us. I would like to try a ginger beer version of this for myself. Thanks for this keeper recipe!
Made this up for the ZWT beverage challenge, and couldn't wait to taste this easy fragrant beverage to ferment, so tasted it...oh my goodness this is sooo good already. Can't even imagine how great it will be when done. Ohhh my finally updating this, we have enjoyed several cordials of this fine Mead and everyone whom I have shared it with simply raves. But be prepared it does have an intoxicating value, as I did get a buzz drinking it. Thank you for a lovely recipe.
Instead of strips of peel, I used zest and then just peeled the pith off the lemon like I would an orange. Easier for me that way. I followed the rest of the recipe as listed. It's now almost 6 months later and after the long aging process in our refridgerator, we cracked open one of our bottles of mead and it was SPARKLING!! Beautiful flavors, almost like honey-lemon tea, just without the tea. The alcohol content was kickin' and the bubbles were a delighful, nose-tickling plus. We can't wait to break into the second bottle. I'm going to be making this all the time. I would suggest using champagne bottle if you're planning on bottling amd store it in a cool, cool place to keep from creating a glass grenade. The sugars are what create the carbination from a long sit with the yeast in the bottle. Beautiful and an added plus, but take care. Our cork shot out and around the kitchen! Haha! Excellent recipe, Cheryl. I will make this and bottle it for gifts all the time!