I was making some Lemon Balm Honey using freshly picked leaves and when I went to jar it up I noticed that it was starting to ferment. Some wild yeast made its way into the jar and started making its magic with the honey. What was I going to do with this honey now....I couldn't sell it. Then is hit me...MEad!
Using two half gallon jars I made an infusion using my Lemon Squeeze Honey Love Tea which is a blend of Lemon Balm, Lemon Grass, Lemon Verbena, Lemon Peel and Rose Hips. I let this sit over night.
The next I strained off the herbs and then poured the jars into a pot and gently warmed the brew...which smelled so delicious. I made an extra quart of infusion so I could drink some while making the mead.
Once warmed I took it off the stove and mixed in a quart of the lemon balm infused honey. I then split the liquid between the two jars and sprinkled the top with champagne yeast. To cover the jar I use a piece of cheese cloth and then set the jars aside in a relatively warm place. I will let them set for a week or two checking on them daily to watch the action. Once the fermenting start to slow down you can then bottle the mead into beautiful corked bottles. Make sure not to place the corks to tight...if the brew is still fermenting they will pop off. I have had this happen to me more times then I would like..LOL.
You can choose to drink the mead right after it has finished fermenting or bottle it and save it for a special occasion.
The basic mead recipe that I was taught and still follow is 1 part honey to 3 parts water and a sprinkle of yeast.
There are many other herbs and spices that you can use to make a medicinally charged mead...such as dandelion, angelica and burdock root, rose, lavender, elderflower or berry, chamomile etc.
Have fun...be creative and Enjoy!
