Mead (Queen Elizabeth Metheglyn (original recipe adaptation)

  • 1 gallon water
  • 3.5 pounds light honey
  • 1/4 t acid blend
  • 1 yeast nutrient
  • 1 packet Madeira yeast
  • ½ ounce rosemary
  • ½ ounce thyme
  • ½ ounce bay leaves
  • .25 ounce sweet briar


  1. Dissolve honey in primary fermenter with acid blend, yeast nutrient, and 1 gallon of room temperature water.
  2. Pitch the yeast, stir and cover with a cloth.
  3. After 5 days transfer the “must” to your secondary fermenterand attach airlock
  4. Allow it to ferment for 3 weeks, until fermentation slows.
  5. Siphon off your lees and allow it to settle for 6 months.
  6. Rack back into primary fermentation container.
  7. Place your herbs in a muslin (or nylon) bag, tie it tightly, and submerge into the wine in your primary fermenter. Cover with cloth or air tight cover if possible.
  8. Taste your mead each day, and remove herbs when the taste is to your liking (2 to 6 weeks)
  9. Age for 6 more months, racking every 2 months or so, then bottle.