Mead 2 Ways
- Option 1 (for 2 liter)
- ½ l honey
- 2 liters water
- 5 grams Hops dried (Pharmacy)
- ½ organic lemon (thinly sliced)
- 1 Apple (thinly sliced)
- 1 pc Anise seed (Star anise)
- 2 Tbsps raisins
Option 1: Flatten the star anise slightly with flat side of a chef's knife. Place the star anise in a small cotton bag along with the hops, lemon, apple slices and raisins and seal well. In a large pot, bring the honey and water to a boil. Remove from the heat and let cool in the pot. Remove the spice bag and pour the liquid into a large punch bowl with a 3 1/2-4 liter capacity or pour into two vessels. Cover the opening with cheesecloth and fix it with a rubber band. Let ferment 20 to 30 days at room temperature. When the liquid is no longer softly bubbling, the fermentation is complete. Pour into bottles, seal and store in a cool, dark place for at least 5 months.
Option 2: In a saucepan, stir the water and honey over medium heat to about 50°C (approximately 125°F) until the honey has dissolved. Let cool to about 25°C (approximately 75°F), stir in the remaining ingredients and pour into a vat. Cover with cheesecloth and let stand in a cool, dark place for 2 to 3 months, the fermentation should be complete. Skim off the foam and store in a cool dark place.
Taste the mead before or after fermentation and if you like, add lime blossom, elderflower, nutmeg, cinnamon, cloves, hops and ginger.