Tag Archives: mead

Mead, the Monks Brew

3 Jul

I love home brewing! It is so exciting, collecting your ingredients and waiting for the outcome. Making mead has been an ambition of main for a long time now and I finally got my act together last month.

I got this recipe from my friend Benny the bee keeper. Benny is now in his 80’s and uses an ancient recipe created by monks. It is super easy and has a great outcome. For this recipe I used some of my grandfather’s honey. My grandfather keeps his bees in the Wicklow Mountains where I live and the honey is just unbelievable. It is important to eat honey from where you live as it is believed to help hay fever and anything to do with your breathing such as asthma. This is because the bees take their pollen from your surroundings.

Note for Brewing

Brewer’s yeast, yeast nutrient tablets and wine bottles can all be bought from home brewing and winery stores.

The finished product

Prepare the mead in summer which is best for fermentation.

Make sure to add yeast nutrient tablets, otherwise the yeast will feed on the honey and cause bitter mead.


Simple recipe for homemade mead

1.8kg/4lbs Good quality honey

3.7 litres Rain water

28g/1oz Hops

28g/1oz Brewer’s yeast

2-6 Yeast nutrient tablets

1. Collect rain water and filter through muslin.

2. Place the rain water and honey into a large container and stir until dissolved.

3. Add 1oz of hops to the honey water.

4. Using a large pot, bring the honey water to the boil and remove from the heat. Only allow the mixture to reach boil, do not over boil or else the mead will become bitter.

5. Using a wooden spoon, remove any scrum which has risen to the top.

6. Allow the mixture to cool and add the brewer’s yeast. If the yeast is added when the honey water is too hot it will kill the yeast.

7. Pour the honey water into a large sterilised container such as a clean unused bin or any large clean plastic container.

8. Crush between two to six yeast nutrient tablets. For medium mead use four tablets.

9. Use a minimum of two tablets for a dry mead or a maximum of six tablets for a very sweet mead.

10. Place two sheets of muslin over the container to prevent anything from entering and contaminating the mead but also allowing air to enter.

11. The mixture will begin to ferment and bubble, this will happen for 3-5 days, once the mixture has stopped bubbling vigorously it can be bottled.

12. Filter the mixture through two sheets of muslin and pour into sterilsed resealable wine bottles.

13. Leave the mead to ferment for a month before opening and enjoying.