This is an old recipe which we tried first a few years ago. It went down great, especially considering it was the first mead we had ever brewed. This one uses bread yeast and includes fruit and spices to make a delicious honey-based brew. Ten thousand years of drinkers can’t be wrong! The recipe is from this post.

1.6kg honey (we used some fancy looking Beechworth Honey)
1 large orange (cut into around eight pieces — rind and all)
1 small handful of raisins
1 stick of cinnamon
1 whole clove
A pinch of nutmeg and allspice
1 tsp of bread yeast
Balance water to bring batch out to 3.8 litres

Sanitise your fermenter with some no rinse sanitiser (you can buy more from the BrewSmith web shop if you need some)
Dissolve honey in some warm water and put in fermenter
Wash orange well to remove any pesticides and slice into eights and post into the fermenter hole (depending on the size of your orange, you may need to cut it smaller)
Put in raisins, clove, cinnamon stick, any optional ingredients and fill fermenter with water to about 3.8 litres with cold water
Shake the fermenter vigorously, covering the hole with a sanitised hand
When liquid is at room temperature, put in 1 tsp of bread yeast, swirl around
Install airlock with some water and a pinch of sanitiser inside. Put in dark place. It will start working pretty much immediately
After major foaming stops in a few days add some water and then leave it to do its magic

2 months later…

Fermentation will slow down and the liquid will clear
Use your syphon to take out the meady liquid, leaving the sediment in the bottom of your fermenter
Drink and imagine your are in ancient times

Our recent batch has been bubbling away for a few days now. We’ll be eagerly awaiting the delicious results in a month or two. Last year, it was a very smooth soft drinker with a spicy edge. Really delightful, and not too sweet. Give it a try!

Happy BrewSmithing.
-Team BrewSmith

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