Mead and Honey Wine Recipes from Lacon Villa Apiaries

All honey based wines are improved if a quality honey is used.

The yeast recommended is 'Maury' but I have found that any good wine yeast

will work but a yeast nutrient is essential. Honey is notoriously slow to ferment

but patience is rewarded. All honey containing liquor should be brought to

simmering point and the scum removed otherwise the pollens etc in the honey

form a protein haze in the finished wine. Do NOT Boil as this drives off the honey

aromas.

Basic Mead 3-4lb of honey ½ cup cold tea 1 tsp. citric acid 1 tsp. nutrient Yeast	Metheglin 3½ lb Honey Rind & juice of 3 large lemons 1 cup cold tea 12 cloves 1 blade mace ½ oz root ginger 1 tsp. nutrient Yeast
Pyment 1pint white grape juice concentrate 2 lb. Honey 1 tsp. citric acid 1 tsp. nutrient ½ cup cold tea Yeast	Hippocras To ingredients for Pyment add ¼ oz cinnamon or 1 knob of root ginger + the peel and juice of 1 small orange
Cyser Use any recipe for apple wine but replace 1½ lb. of the sugar with 2lb of Honey	Melomel 2-3lb Honey 2-3 lb. fruit 1 tsp. pectozyme 1 tsp. nutrient Yeast Two traditional Melomels are made using red and black currants to produce Red Mead and Black Mead respectively
Queen Elizabeths Mead 3 lb. Heather Honey ½ oz Rosemary ½ oz Bayleaves ½ oz Thyme ¼ oz Sweet Briar 1 teaspoon Nutrient ½ cup cold tea Madeira Yeast	King Alfreds Mead Ale 1 lb. Clover Honey 1 oz hops ¼ oz citric acid 1 teaspoon nutrient Yeast