Jordanne finished her first batch of mead and, boy, it’s it a beauty, not to mention very delicious.

Now, I am not a drinker; but, this stuff–this stuff I could definitely guzzle down.

Mead, also known as honey wine, the oldest — and easiest to make! — fermented drink in the world!

As soon as our citrus ripens here on the urban homestead (and with our own home-harvested fall honey), we’d like to try orange flavored mead – yum!

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  1. Chiot's Run says:

    I’m making hard cider right now check it out: In the comment on my post someone left a link for directions for making mead with cider instead of water, called cyser. I think I might be trying that next – MMMMMMMM.

  2. heather hawkes says:

    oooh. that sounds good. so does the cyser. i might try and make that!


  3. Lori says:

    How do you make it water airtight???

  4. Susan says:

    We’re lovers of home brew here also; we haven’t made a mead in a while but have the honey around. We just bottled a batch of cherry wheat beer, and have another brew in the fermenter waiting for a day when we feel ambitious about bottling.

    Try to get a copy of Steven Buhner’s book Sacred and Healing Beers; he has recipes for meads from the 1500’s. I made a lavender mead with hibiscus, rose hips, and calendula that was out of this world based on a recipe from that book. And the best beer we’ve ever made used wormwood instead of hops for the bittering, also thanks to his book.

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