Basic Mead

Basic Mead Recipe from Maldives with Honey, Yeast, and Sherry

Region / culture: Maldives | Preparation time: 30 minutes | Cooking time: 7 days | Servings: 5

Introduction

Mead, often referred to as "honey wine," is one of the oldest alcoholic beverages known to humanity, with a rich history that spans thousands of years. This basic mead recipe offers a straightforward approach to creating your own version of this ancient drink, allowing you to customize the sweetness to your preference. Whether you're a seasoned brewer or a curious beginner, this guide will walk you through the steps to craft a delicious mead that pays homage to its storied past.

History

The origins of mead can be traced back to ancient times, with evidence suggesting its consumption by cultures around the world, from Africa to Asia and Europe. It was highly valued in the Norse culture, often associated with the Vikings, who considered it a drink of the gods. The recipe has evolved over centuries, adapting to different tastes, occasions, and available ingredients, yet the basic principle of fermenting honey with water has remained unchanged.

Ingredients

1.36 kg of honey for a dry mead
1.8 kg of honey for a medium sweet mead
2.25 kg of honey for a sweet mead
0.5 tsp of tannin or one cup of cold tea
2 tsp of citric acid
1.5 tsp of yeast nutrient or 2 nutrient tablets
1 sachet of sherry type yeast

How to prepare

Prepare the yeast starter in advance to activate the yeast.
In the initial fermentation vessel or bucket, place the Honey and add hot water to make up to 4.5 liters. Stir well with a wooden or plastic spoon until the Honey is dissolved. Cool down to 21° C and add the tanin, nutrient, and acid. Stir well to dissolve. Once properly dissolved, add the activated yeast. Cover tightly.
After seven days, transfer the mixture into a demijohn, topping up to the shoulder with cooled, boiled water if necessary. Fit a bung and airlock and set aside in a warm place to ferment until completion. Rack from the lees when the mead becomes clear.
You can experiment with different types of Honey. When you mix them together, the taste of the mead will be different.

Variations

Fruit Mead (Melomel): Add fresh or frozen fruit during the fermentation process for a fruity twist.
Spiced Mead (Metheglin): Incorporate spices like cinnamon, cloves, or vanilla for added warmth and complexity.
Herbal Mead: Infuse with herbs such as lavender or chamomile for a refreshing, aromatic profile.

Cooking Tips & Tricks

To ensure a successful mead-making experience, consider these tips:

- Use high-quality, raw honey for the best flavor.

- Ensure all equipment is thoroughly sanitized to prevent contamination.

- Be patient; mead benefits from aging, so give it time to develop its flavors.

- Experiment with different types of honey and additional flavors like fruits or spices to create unique variations.

Serving Suggestions

Mead can be enjoyed on its own, slightly chilled or at room temperature, depending on personal preference. It also pairs beautifully with a variety of foods, from sharp cheeses to rich desserts, enhancing the dining experience.

Cooking Techniques

The key technique in mead-making is fermentation, where yeast converts the sugars in honey into alcohol and carbon dioxide. Proper temperature control and sanitation are crucial to ensure a successful fermentation process.

Ingredient Substitutions

If you cannot find tannin, black tea is an excellent substitute to add the necessary astringency.

- Citric acid can be replaced with lemon juice for a similar acidic balance.

- If yeast nutrient is unavailable, raisins can provide natural nutrients to support yeast health.

Make Ahead Tips

Mead benefits greatly from aging. Once bottled, store it in a cool, dark place for several months to several years. Aging allows the flavors to meld and mellow, resulting in a smoother, more refined beverage.

Presentation Ideas

Serve mead in clear glasses to showcase its color, ranging from pale gold to deep amber. Garnish with a twist of citrus peel or a sprig of herbs to enhance its visual appeal and aroma.

Pairing Recommendations

Mead pairs well with a wide range of foods. Try it with spicy dishes to balance the heat, or with creamy desserts for a delightful contrast. It also complements charcuterie and cheese boards beautifully.

Storage and Reheating Instructions

Mead should be stored upright in a cool, dark place. Once opened, it can be refrigerated and consumed within a few weeks. Mead is not typically reheated but served chilled or at room temperature.

Nutrition Information

Calories per serving

The caloric content of mead varies based on the final alcohol content and residual sugar. On average, a 5-ounce serving of dry mead might contain approximately 120-150 calories, while sweeter versions can have more.

Carbohydrates

The carbohydrate content in mead primarily comes from the sugars in the honey. Depending on the sweetness level you choose (dry, medium, or sweet), the carbohydrate content will vary. Dry mead will have the least, as most of the sugars are fermented into alcohol, while sweet mead will retain more residual sugar and therefore have a higher carbohydrate content.

Fats

Mead contains negligible amounts of fats. The primary ingredients, honey, water, and yeast, do not contribute any significant fat content, making mead a virtually fat-free beverage.

Proteins

Mead has a very low protein content. The small amount that may be present comes from traces of pollen in the honey. However, this is minimal and not a significant source of protein.

Vitamins and minerals

While mead is not a significant source of vitamins and minerals, the honey used in its production can contribute trace amounts of nutrients such as potassium, iron, and B vitamins, depending on the floral source of the honey.

Alergens

Mead is free from common allergens such as nuts, gluten, dairy, and soy. However, individuals with allergies to bee products should exercise caution due to the use of honey.

Summary

Mead is a relatively simple alcoholic beverage made from fermented honey and water. It is low in fats and proteins, with its caloric and carbohydrate content varying based on the sweetness level. It contains trace amounts of vitamins and minerals and is generally free from common allergens.

Summary

This basic mead recipe offers a gateway into the ancient world of mead-making, allowing you to explore the rich history and versatility of this honey-based beverage. With simple ingredients and a bit of patience, you can craft a delicious mead that celebrates the timeless tradition of fermentation. Whether you stick to the classic recipe or experiment with flavors, mead-making is a rewarding journey into the art of brewing.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Basic Mead. It was many years ago, when I was just a young girl living in a small village nestled in the rolling hills of the countryside. My family had a tradition of making homemade wines and spirits, using recipes that had been passed down through generations.

One day, while visiting a neighboring village, I met an elderly woman who was known for her delicious mead. Intrigued by her reputation, I asked if she would be willing to share her recipe with me. To my surprise, she agreed, but only on the condition that I promised to keep it a secret and pass it on to future generations.

I eagerly agreed, and she began to teach me the art of making mead. She explained that mead was one of the oldest fermented drinks in the world, made from just three simple ingredients: honey, water, and yeast. She showed me how to mix the honey and water together in a large pot, and then add the yeast to start the fermentation process.

As the mixture bubbled and fermented, she taught me the importance of patience and care in the brewing process. It was a labor of love, she said, that required attention to detail and a respect for the ingredients.

After several weeks of fermenting, the mead was ready to be bottled. The woman showed me how to siphon off the clear liquid from the sediment at the bottom of the pot, and then carefully pour it into glass bottles for storage.

As I tasted the finished product for the first time, I was amazed at the sweet, floral flavor of the mead. It was unlike anything I had ever tasted before, and I knew that I had stumbled upon a recipe that would become a cherished family tradition.

Over the years, I continued to perfect the recipe for Basic Mead, making small adjustments and tweaks to suit my own taste and preferences. I experimented with different types of honey, sourced from local beekeepers in the area, and tried adding herbs and spices for a unique twist on the traditional recipe.

Each batch of mead I made was a labor of love, a way to honor the memory of the elderly woman who had shared her knowledge with me so many years ago. I would bottle the mead in beautiful glass containers, adorned with hand-written labels detailing the ingredients and brewing process.

As word spread of my delicious mead, friends and family members began to request bottles of their own. They would marvel at the rich golden color and sweet aroma of the drink, savoring each sip as if it were a precious treasure.

I would often invite them over to my home for tastings, serving the mead alongside a spread of homemade breads and cheeses. We would sit around the fire, sipping our glasses of mead and sharing stories of days gone by.

As the years went by, I continued to make Basic Mead, passing the recipe down to my children and grandchildren. They too became skilled in the art of brewing, adding their own unique flair and creativity to the traditional recipe.

And so, the recipe for Basic Mead lives on, a testament to the power of tradition and the joy of sharing a good meal with loved ones. It is a recipe that has brought my family together, creating memories that will last a lifetime. And for that, I am forever grateful to the kind old woman who first shared her knowledge with me all those years ago.