25+ Cozy and Delicious January Mead Recipes to Warm Your Winter

As winter settles in, there’s no better way to embrace the cozy, chill atmosphere than by sipping on a glass of mead.

With its ancient history, mead has evolved over the centuries, offering an array of flavors from fruity and floral to rich and spiced.

January, with its cold nights and crisp days, is the perfect time to experiment with mead-making.

Whether you’re a seasoned mead maker or just starting out, there’s something magical about brewing a batch of mead that reflects the flavors of the season.

In this article, we’ve gathered 25+ mead recipes that will warm you up and keep you entertained throughout the month of January.

From rich, honeyed creations to fruity concoctions infused with spices, these recipes are perfect for ringing in the new year with something new.

So grab your brewing equipment and get ready to craft the perfect mead for every cold winter evening!

25+ Cozy and Delicious January Mead Recipes to Warm Your Winter

Mead is a versatile, ancient drink that not only provides a great way to enjoy the flavors of winter but also allows for endless experimentation and creativity.

With these 25+ January mead recipes, you’ll have no shortage of delicious, warming drinks to try this season.

Whether you prefer the smooth sweetness of honey, the tart zing of berries, or the warming notes of spices like cinnamon and clove, there’s a mead recipe here to match every taste.

So why wait? Start brewing your favorite January mead today, and enjoy the cozy, rich flavors of this time of year with every sip.

Traditional Honey Mead

This classic mead recipe is a simple yet deeply satisfying choice for those who want to experience the rich, natural sweetness of honey in its purest form. By fermenting honey, water, and yeast, you create a balanced, smooth drink with a light, floral flavor that evolves beautifully with age. It’s perfect for sipping on cold January nights or for any special occasion.

Ingredients

• 3 pounds of honey (preferably raw and unfiltered)
• 1 gallon of water
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/2 teaspoon yeast nutrient (optional)
• 1/4 teaspoon acid blend (optional)
• 1 Campden tablet (optional, to sanitize)

Method

1. Begin by sanitizing all your equipment thoroughly. This is crucial to avoid contamination.
2. Pour about 1/2 gallon of warm water into a sanitized pot. Add the honey and stir until fully dissolved. Once dissolved, pour the honey-water mixture into a sanitized fermentation vessel.
3. Add the remaining water to the fermentation vessel, making sure the total volume reaches one gallon.
4. If you’re using Campden tablets, crush one and add it to the mixture. This helps prevent wild yeast or bacteria from spoiling your mead. Let it sit for 24 hours.
5. After 24 hours, sprinkle the yeast and, if desired, add yeast nutrient and acid blend. Stir gently and then fit the vessel with an airlock.
6. Allow the mead to ferment for about 2-4 weeks at room temperature, checking periodically to see if fermentation has slowed down. Once it stops bubbling, the primary fermentation is complete.
7. Rack the mead into a clean, sanitized carboy, leaving behind the sediment (also called the “lees”).
8. Let it age for at least 3 months, but longer aging will help smooth out the flavors. You can bottle when it reaches a taste you like.

This traditional honey mead is a beautiful introduction to the craft of mead-making. While it takes time to age and develop its full potential, the wait is rewarding. The honey’s floral notes will shine, and as it matures, the mead will become smoother and more refined. It’s a wonderful drink to enjoy alone or share with friends during the chilly winter months, offering both nostalgia and sophistication.

Spiced Apple Mead

This mead brings the cozy, comforting flavors of winter together with the crispness of apples and the warm spices of cinnamon and cloves. Ideal for January, it’s a perfect blend of fruity sweetness and festive spices, making it an excellent choice for holiday celebrations or quiet evenings at home.

Ingredients

• 2.5 pounds of honey (preferably a light, mild variety)
• 1 gallon of apple juice (preferably no added preservatives or sugar)
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/2 teaspoon cinnamon powder
• 3 cloves (whole)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon yeast nutrient (optional)
• 1 Campden tablet (optional)

Method

1. Sanitize your equipment before starting the process.
2. Pour the apple juice into a sanitized fermentation vessel.
3. Heat about 1/2 gallon of the apple juice and dissolve the honey in it. Once dissolved, pour the mixture into the fermentation vessel with the rest of the juice.
4. Add the cinnamon, cloves, nutmeg, and yeast nutrient if you’re using it. Stir gently to mix.
5. If using a Campden tablet, crush one and add it to the juice-honey mixture. Let it sit for 24 hours to sanitize the juice.
6. After 24 hours, add the yeast, stir, and seal the vessel with an airlock.
7. Allow the mead to ferment for about 3-4 weeks, checking for any signs of bubbling. When bubbling slows, it’s time to rack the mead into a clean carboy.
8. Let the mead age for 3-6 months. The longer it sits, the more the flavors will develop. Taste periodically to see how it evolves.

Spiced apple mead is an inviting and festive drink that captures the essence of winter. The combination of honey and apple juice creates a smooth base, while the cinnamon and cloves add depth and warmth. Whether you drink it fresh or after some aging, it’s sure to become a favorite during the colder months. This mead brings the flavors of winter to life in a glass and makes a delightful treat for any occasion.

Ginger Citrus Mead

This vibrant mead recipe incorporates the zesty flavor of citrus and the spicy warmth of ginger, making it a perfect choice for refreshing winter drinking. The bright and invigorating flavors cut through the winter chill and offer a unique twist on the traditional honey mead.

Ingredients

• 3 pounds of honey
• 1 gallon of water
• 1 orange (zested and juiced)
• 1 lemon (zested and juiced)
• 1 ounce of fresh ginger (peeled and grated)
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/4 teaspoon yeast nutrient (optional)
• 1/2 teaspoon acid blend (optional)
• 1 Campden tablet (optional)

Method

1. Sanitize all your equipment thoroughly.
2. In a large pot, heat about 1/2 gallon of water. Once heated, dissolve the honey into the water.
3. Add the ginger, orange juice, lemon juice, and zest into the mixture. Stir well.
4. Pour the mixture into your fermentation vessel and add the rest of the water, bringing the total volume to one gallon.
5. If using, add a crushed Campden tablet to sanitize the mixture and let it sit for 24 hours.
6. After 24 hours, add the yeast, yeast nutrient, and acid blend. Stir gently and attach the airlock to the fermentation vessel.
7. Allow the mead to ferment for 2-3 weeks at room temperature, checking periodically for signs of slowing fermentation. Once fermentation slows, rack the mead into a clean carboy.
8. Let the mead age for at least 2-3 months before bottling. Longer aging will help mellow out the flavors and allow the ginger and citrus notes to develop further.

Ginger citrus mead is a refreshing and lively drink that stands out with its spicy, zesty profile. The ginger brings warmth, while the citrus adds a refreshing tang, balancing beautifully with the honey’s sweetness. It’s a versatile mead that can be enjoyed on its own or paired with a wide range of foods. Whether you sip it cold or at room temperature, it’s sure to add a burst of energy and brightness to any January evening.

Berry Hibiscus Mead

This mead combines the tartness of hibiscus with the sweetness of mixed berries, creating a beautiful, vibrant drink that is perfect for sipping in January. The hibiscus flowers add a floral, tangy complexity to the mead, while the berries bring a rich, fruity sweetness. It’s a colorful and refreshing choice to brighten any cold winter day.

Ingredients

• 3 pounds of honey (a light, mild variety works best)
• 1 gallon of water
• 1 cup of mixed berries (blueberries, raspberries, and strawberries)
• 1/2 cup of dried hibiscus flowers
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/4 teaspoon yeast nutrient (optional)
• 1/4 teaspoon acid blend (optional)
• 1 Campden tablet (optional)

Method

1. Sanitize all your equipment before starting.
2. In a pot, heat about 1/2 gallon of water. Once warm, dissolve the honey into the water, stirring until fully dissolved.
3. Add the mixed berries and dried hibiscus flowers to the mixture. Stir gently to incorporate.
4. Pour the honey-berry-hibiscus mixture into a sanitized fermentation vessel. Add the rest of the water to bring the total volume to one gallon.
5. If you’re using a Campden tablet, crush one and add it to the mixture. Let it sit for 24 hours.
6. After the 24-hour wait, add the yeast, yeast nutrient, and acid blend if desired. Stir gently and seal the vessel with an airlock.
7. Let the mead ferment for 3-4 weeks, checking for signs of bubbling. When bubbling slows down, it’s time to rack the mead into a clean carboy, leaving the sediment behind.
8. Allow the mead to age for 3-6 months. As it ages, the berry and hibiscus flavors will deepen, resulting in a smoother, more balanced mead.

Berry hibiscus mead offers a unique, refreshing twist on traditional mead. The floral notes from the hibiscus and the tart, fruity flavors from the berries create a beautifully layered drink. As the mead matures, the flavors blend together more harmoniously, making it an excellent choice for those who want something that’s both bright and complex. It’s a wonderful mead to enjoy on its own or with a light dessert, bringing both color and flavor to your January.

Maple Cinnamon Mead

This mead is a perfect choice for the colder months, with the warm, comforting flavors of maple syrup and cinnamon. The maple syrup adds a rich, earthy sweetness, while the cinnamon brings a gentle warmth that’s perfect for a chilly January evening. It’s a cozy and flavorful mead that offers a unique spin on traditional honey mead.

Ingredients

• 2.5 pounds of honey (mild clover or orange blossom honey works well)
• 1 gallon of water
• 1 cup of pure maple syrup
• 2 cinnamon sticks
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/4 teaspoon yeast nutrient (optional)
• 1/4 teaspoon acid blend (optional)
• 1 Campden tablet (optional)

Method

1. Sanitize all your equipment before starting the mead-making process.
2. In a pot, warm up 1/2 gallon of water. Add the honey and maple syrup, stirring until completely dissolved.
3. Pour the honey-maple mixture into your fermentation vessel.
4. Add the cinnamon sticks and top up the vessel with the remaining water, bringing the total volume to one gallon.
5. If you’re using a Campden tablet to sanitize, crush one and add it to the mixture. Let it sit for 24 hours.
6. After the wait, add the yeast, yeast nutrient, and acid blend, if desired. Stir gently and seal the vessel with an airlock.
7. Allow the mead to ferment for 2-3 weeks, checking for signs of bubbling. Once the bubbling slows, it’s time to rack the mead into a clean carboy.
8. Age the mead for 2-3 months before bottling. The longer it sits, the more the flavors will mature, and the smoother it will become.

Maple cinnamon mead is a rich, flavorful drink that combines the sweet complexity of maple syrup with the warmth of cinnamon. This mead is perfect for sipping by the fire on a cold January evening, offering a comforting blend of flavors that evoke the spirit of the season. Over time, the maple syrup will mellow, and the cinnamon will weave through the mead, resulting in a deliciously balanced drink that can be enjoyed year-round.

Vanilla Lavender Mead

Vanilla and lavender together create a wonderfully aromatic mead that’s perfect for those looking for a more sophisticated and floral drink. The smooth sweetness of honey pairs beautifully with the fragrant vanilla, while the lavender provides a soothing, herbal undertone. This mead offers a luxurious, calming experience, making it an excellent choice for a quiet winter evening.

Ingredients

• 3 pounds of honey (a mild, light honey works best)
• 1 gallon of water
• 2 vanilla beans (split and scraped)
• 1 tablespoon of dried lavender flowers
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/4 teaspoon yeast nutrient (optional)
• 1/4 teaspoon acid blend (optional)
• 1 Campden tablet (optional)

Method

1. Sanitize all your equipment thoroughly.
2. In a pot, warm 1/2 gallon of water. Add the honey and stir until it is fully dissolved.
3. Add the scraped vanilla beans and lavender flowers into the mixture. Stir to incorporate the flavors.
4. Pour the honey-vanilla-lavender mixture into a sanitized fermentation vessel. Add the rest of the water, bringing the total volume to one gallon.
5. If using, add a Campden tablet to sanitize the mixture, then let it sit for 24 hours.
6. After 24 hours, add the yeast, yeast nutrient, and acid blend (if desired). Stir gently, fit the vessel with an airlock, and let it ferment.
7. Allow the mead to ferment for 3-4 weeks, checking for signs of bubbling. Once fermentation slows, rack the mead into a clean carboy.
8. Let it age for 3-6 months. As it ages, the flavors will meld, and the mead will develop a smoother, more harmonious taste.

Vanilla lavender mead is an elegant, aromatic drink that combines the warmth of vanilla with the calming influence of lavender. It’s an ideal choice for those seeking a more delicate and refined mead. As it ages, the flavors will mature and become more well-rounded, making it an exquisite beverage for special occasions or quiet evenings spent savoring its unique bouquet.

Tropical Mango Mead

This tropical mead combines the sweetness of honey with the exotic flavors of ripe mangoes, making it an ideal choice for January days when you’re craving a taste of the warmth of summer. The mango adds a juicy, tropical sweetness that pairs perfectly with the smoothness of honey, creating a flavorful mead that transports you to sunnier days.

Ingredients

• 3 pounds of honey (a mild honey like clover or orange blossom works well)
• 1 gallon of water
• 2 ripe mangoes (peeled, pitted, and chopped)
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/4 teaspoon yeast nutrient (optional)
• 1/4 teaspoon acid blend (optional)
• 1 Campden tablet (optional)

Method

1. Sanitize all your equipment thoroughly before starting.
2. Heat 1/2 gallon of water in a pot and dissolve the honey into the warm water, stirring until fully incorporated.
3. Add the chopped mangoes to the honey-water mixture and stir. You can blend the mangoes into a puree for a smoother texture or leave them in chunks for more texture in your final mead.
4. Pour the mixture into a sanitized fermentation vessel and add the remaining water to bring the total volume to one gallon.
5. If you’re using a Campden tablet, crush it and add it to the mixture. Let it sit for 24 hours to sanitize the mixture.
6. After the 24-hour wait, add the yeast, yeast nutrient, and acid blend if desired. Stir gently and seal the vessel with an airlock.
7. Allow the mead to ferment for 3-4 weeks, checking periodically for signs of slowing fermentation. Once bubbling slows, rack the mead into a clean carboy.
8. Age the mead for 3-6 months, allowing the tropical mango flavor to develop further and blend with the honey’s smooth sweetness.

Tropical mango mead is a refreshing and vibrant choice, offering the perfect blend of sweet honey and juicy mango. The tropical fruitiness makes this mead an excellent choice for those who want something fun and flavorful with a hint of the tropics. Over time, the mead will mature, mellowing out the fruitiness and allowing the honey to come to the forefront. This is a bright, enjoyable mead that’s sure to be a hit for anyone looking for a unique, fruity twist on traditional mead.

Peach Blossom Mead

Peach Blossom Mead is a delicate, aromatic mead that combines the sweet, subtle flavor of peaches with the floral notes of honey and a hint of spice. Perfect for a cold January evening, it brings the comforting essence of peaches and flowers, with a refined flavor profile that evolves beautifully with time.

Ingredients

• 3 pounds of honey (preferably wildflower or orange blossom honey)
• 1 gallon of water
• 2 ripe peaches (peeled, pitted, and chopped)
• 1 tablespoon of dried chamomile flowers (optional)
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/4 teaspoon yeast nutrient (optional)
• 1/4 teaspoon acid blend (optional)
• 1 Campden tablet (optional)

Method

1. Begin by sanitizing all your equipment.
2. Heat 1/2 gallon of water in a pot and dissolve the honey in the warm water, stirring until fully dissolved.
3. Add the chopped peaches and chamomile flowers (if using) to the honey-water mixture. Stir to combine.
4. Pour the mixture into a sanitized fermentation vessel and add the rest of the water to make the total volume one gallon.
5. If you’re using a Campden tablet, crush it and add it to the mixture. Let it sit for 24 hours to sanitize.
6. After 24 hours, add the yeast, yeast nutrient, and acid blend if desired. Stir gently and fit the vessel with an airlock.
7. Let the mead ferment for 3-4 weeks, watching for signs that fermentation has slowed. Once the bubbling slows, rack the mead into a clean carboy.
8. Allow the mead to age for 3-6 months, allowing the peach flavor to mature and the honey to smooth out.

Peach Blossom Mead is a wonderfully aromatic and light mead that combines the sweetness of peaches with the calming, floral notes of honey and chamomile. It’s a perfect mead for those who appreciate subtle, refined flavors and a touch of elegance in their drink. The aging process will help mellow the fruitiness and enhance the mead’s complexity, making it a delightful drink to enjoy throughout the year. Whether you’re sipping it alone or sharing it with friends, this mead is a perfect choice for those seeking something delicate and refined.

Cranberry Orange Mead

This mead offers a beautiful balance between the tartness of cranberries and the brightness of oranges, with the sweetness of honey tying it all together. The perfect mead for those who want a drink that’s both festive and refreshing, it’s ideal for celebrating January’s frosty days or to add a bit of cheer to any gathering.

Ingredients

• 3 pounds of honey (preferably a mild honey like clover or orange blossom)
• 1 gallon of water
• 2 cups of fresh cranberries (or frozen, if fresh isn’t available)
• 1 orange (zested and juiced)
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/4 teaspoon yeast nutrient (optional)
• 1/4 teaspoon acid blend (optional)
• 1 Campden tablet (optional)

Method

1. Sanitize all your equipment before beginning.
2. In a pot, heat 1/2 gallon of water and dissolve the honey in it. Stir until fully dissolved.
3. Add the cranberries and orange zest/juice to the honey-water mixture. Stir gently to incorporate the flavors.
4. Pour the mixture into a sanitized fermentation vessel, and add the remaining water to bring the total volume to one gallon.
5. If using a Campden tablet, crush it and add it to the mixture. Let it sit for 24 hours to sanitize the mixture.
6. After 24 hours, add the yeast, yeast nutrient, and acid blend if desired. Stir gently and fit the vessel with an airlock.
7. Allow the mead to ferment for 3-4 weeks, checking periodically for signs of fermentation slowing. When bubbling stops, rack the mead into a clean carboy.
8. Let the mead age for 3-6 months, tasting periodically to see how the cranberry and orange flavors develop as they mellow with time.

Cranberry Orange Mead is a festive and vibrant drink that captures the essence of winter with its bright, fruity notes. The tartness of cranberries and the citrusy freshness of orange complement the smooth honey beautifully. This mead is a great option for anyone looking to add a little brightness to a cold winter day or for those who want a drink with a little more tang. With aging, the flavors will become more balanced and smooth, creating a mead that’s perfect for any special occasion or casual sipping.

Ginger Lemon Mead

This zesty mead combines the sharp, spicy warmth of fresh ginger with the bright, citrusy flavor of lemon. It’s an invigorating drink that’s perfect for winter, providing a refreshing balance between spice and sweetness. Ideal for those who enjoy a little bit of heat in their beverages, Ginger Lemon Mead offers a complex, yet smooth flavor that’s perfect for any occasion.

Ingredients

• 3 pounds of honey (wildflower or clover honey works best)
• 1 gallon of water
• 2-3 inches of fresh ginger root (peeled and thinly sliced)
• Zest and juice of 2 lemons
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/4 teaspoon yeast nutrient (optional)
• 1/4 teaspoon acid blend (optional)
• 1 Campden tablet (optional)

Method

1. Sanitize all your equipment thoroughly before starting.
2. In a pot, heat 1/2 gallon of water and dissolve the honey into the water, stirring until completely incorporated.
3. Add the ginger slices to the honey-water mixture and stir gently. Let it simmer for about 5 minutes to extract the ginger’s flavor.
4. Pour the mixture into a sanitized fermentation vessel and add the lemon zest and juice. Top up with the remaining water, bringing the total volume to one gallon.
5. If you’re using a Campden tablet, crush it and add it to the mixture. Let it sit for 24 hours to allow the mixture to sanitize.
6. After 24 hours, add the yeast, yeast nutrient, and acid blend if desired. Stir gently and seal the vessel with an airlock.
7. Allow the mead to ferment for 3-4 weeks, monitoring the fermentation process. Once bubbling slows down, rack the mead into a clean carboy.
8. Age the mead for 3-6 months. As it ages, the ginger will mellow and the flavors will blend harmoniously.

Ginger Lemon Mead is a lively and aromatic drink that perfectly balances the refreshing tartness of lemon with the warming spice of ginger. The honey adds a smooth sweetness that ties everything together, creating a well-rounded mead with layers of flavor. Over time, the mead becomes more complex as the ginger’s spice softens and the citrus notes become more integrated with the honey. This mead is perfect for those who love a little zing in their drinks, and it’s especially comforting during the colder months.

Apple Cinnamon Mead

Apple Cinnamon Mead is a cozy, autumnal-inspired mead that blends the flavors of sweet apples and warm cinnamon. The natural sweetness of apples combined with the spicy warmth of cinnamon creates a deliciously inviting mead. It’s the perfect drink to enjoy by the fire during the cold January months, offering the comforting flavors of a warm, spiced apple cider in mead form.

Ingredients

• 3 pounds of honey (orange blossom or clover honey is ideal)
• 1 gallon of water
• 2 medium apples (peeled, cored, and chopped)
• 2 cinnamon sticks
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/4 teaspoon yeast nutrient (optional)
• 1/4 teaspoon acid blend (optional)
• 1 Campden tablet (optional)

Method

1. Sanitize all your equipment thoroughly before starting.
2. Heat 1/2 gallon of water in a pot and dissolve the honey into it, stirring until completely dissolved.
3. Add the chopped apples and cinnamon sticks to the honey-water mixture and let it simmer for about 10 minutes to extract the flavors.
4. Pour the mixture into a sanitized fermentation vessel and add the remaining water to bring the total volume to one gallon.
5. If you’re using a Campden tablet, crush it and add it to the mixture. Let it sit for 24 hours.
6. After 24 hours, add the yeast, yeast nutrient, and acid blend if desired. Stir gently and seal the vessel with an airlock.
7. Let the mead ferment for 3-4 weeks, checking regularly for signs of slowing fermentation. Once bubbling slows, rack the mead into a clean carboy.
8. Age the mead for 3-6 months. The flavors of apple and cinnamon will meld and deepen as it ages, creating a smooth, spiced mead.

Apple Cinnamon Mead is the perfect winter drink, offering a combination of sweet apples and warming cinnamon. It’s a comforting and festive choice that evokes the flavors of a winter holiday cider, but with the added complexity of honey and fermentation. As the mead ages, the cinnamon will mellow, and the apple flavor will become richer and smoother. This mead is ideal for those who enjoy spiced drinks and is especially great for sipping on cold evenings or at holiday gatherings.

Spiced Plum Mead

Spiced Plum Mead is a bold, fruit-forward drink that blends the deep sweetness of ripe plums with aromatic spices like cloves and allspice. This mead has a rich, warming flavor profile that makes it perfect for sipping during the winter months. The plums give the mead a deep, fruity character while the spices add a comforting warmth, making it a wonderful choice for those who enjoy complex, spiced drinks.

Ingredients

• 3 pounds of honey (wildflower or clover honey works well)
• 1 gallon of water
• 2 cups of fresh or frozen plums (pitted and chopped)
• 2 cloves
• 1/4 teaspoon allspice
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/4 teaspoon yeast nutrient (optional)
• 1/4 teaspoon acid blend (optional)
• 1 Campden tablet (optional)

Method

1. Sanitize all your equipment thoroughly.
2. In a pot, heat 1/2 gallon of water and dissolve the honey in the water, stirring until fully incorporated.
3. Add the chopped plums, cloves, and allspice to the honey-water mixture. Simmer for about 10 minutes to allow the fruit and spices to infuse the liquid.
4. Pour the mixture into a sanitized fermentation vessel, and top it up with the remaining water to bring the total volume to one gallon.
5. If you’re using a Campden tablet, crush it and add it to the mixture. Let it sit for 24 hours.
6. After the 24-hour wait, add the yeast, yeast nutrient, and acid blend if desired. Stir gently and seal the vessel with an airlock.
7. Let the mead ferment for 3-4 weeks, checking periodically for signs of fermentation slowing. When bubbling stops, rack the mead into a clean carboy.
8. Age the mead for 3-6 months. As it ages, the plum flavor will deepen, and the spices will mellow, creating a smooth, spiced mead.

Spiced Plum Mead is a rich and aromatic drink that perfectly blends the deep sweetness of plums with the warming spices of cloves and allspice. This mead is ideal for those who enjoy fruity yet spiced beverages. The complexity of the flavors deepens as it ages, creating a smoother, more harmonious drink. It’s an excellent choice for cozy winter nights or as a special treat to share with friends during the holiday season.

Vanilla Bean Mead

Vanilla Bean Mead is a luxurious, smooth mead that showcases the rich, sweet, and aromatic flavor of vanilla. The warm, creamy essence of vanilla complements the natural sweetness of honey, creating a truly indulgent drink that’s perfect for winter evenings. It’s a simple yet sophisticated mead that combines two classic flavors in a way that is both comforting and aromatic.

Ingredients

• 3 pounds of honey (clover or wildflower honey works best)
• 1 gallon of water
• 2 whole vanilla beans (split and scraped)
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/4 teaspoon yeast nutrient (optional)
• 1/4 teaspoon acid blend (optional)
• 1 Campden tablet (optional)

Method

1. Sanitize all your equipment thoroughly.
2. In a pot, heat 1/2 gallon of water and dissolve the honey into the water, stirring until fully combined.
3. Add the scraped vanilla beans (both the seeds and the pods) to the honey-water mixture. Let the mixture simmer for 5 minutes, allowing the vanilla to infuse the liquid.
4. Pour the mixture into a sanitized fermentation vessel, adding the remaining water to bring the total volume to one gallon.
5. If using a Campden tablet, crush it and add it to the mixture. Let it sit for 24 hours to allow the mixture to sanitize.
6. After 24 hours, add the yeast, yeast nutrient, and acid blend (if desired). Stir gently and seal the vessel with an airlock.
7. Allow the mead to ferment for 3-4 weeks, checking periodically for signs of fermentation slowing. Once bubbling stops, rack the mead into a clean carboy.
8. Age the mead for 3-6 months. The vanilla flavor will deepen and meld with the honey, creating a smooth, rich mead.

Vanilla Bean Mead is a rich and indulgent beverage that highlights the smooth, creamy sweetness of vanilla, balanced by the natural richness of honey. The long aging process allows the vanilla flavors to integrate beautifully with the honey, creating a mead that is both aromatic and velvety. This mead is perfect for those who enjoy luxurious, flavorful drinks and is an excellent choice for sipping slowly during cold winter nights.

Blackberry Mead

Blackberry Mead is a deliciously fruity mead that combines the deep, tart flavor of blackberries with the natural sweetness of honey. This mead brings the rich, dark berry notes to the forefront, complemented by the smooth, honeyed undertones that balance the tartness of the fruit. It’s perfect for those who love berry-flavored drinks with a little extra depth.

Ingredients

• 3 pounds of honey (wildflower or clover honey works well)
• 1 gallon of water
• 3 cups of fresh or frozen blackberries
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/4 teaspoon yeast nutrient (optional)
• 1/4 teaspoon acid blend (optional)
• 1 Campden tablet (optional)

Method

1. Sanitize all your equipment thoroughly.
2. In a pot, heat 1/2 gallon of water and dissolve the honey into the water, stirring until fully incorporated.
3. Add the blackberries to the honey-water mixture and stir gently. Allow it to simmer for 5-10 minutes, mashing the berries as you go to release their juices.
4. Pour the mixture into a sanitized fermentation vessel and add the remaining water to bring the total volume to one gallon.
5. If using a Campden tablet, crush it and add it to the mixture. Let it sit for 24 hours to sanitize.
6. After 24 hours, add the yeast, yeast nutrient, and acid blend (if desired). Stir gently and seal the vessel with an airlock.
7. Let the mead ferment for 3-4 weeks, checking periodically for signs of fermentation slowing. Once the bubbling stops, rack the mead into a clean carboy.
8. Age the mead for 3-6 months. The blackberry flavor will mellow and develop, and the honey will create a smooth, balanced sweetness.

Blackberry Mead is a bold, fruity drink that is perfect for berry lovers. The combination of tart blackberries and sweet honey creates a mead that’s full of depth and complexity. Over time, the mead will mature, with the blackberry flavor becoming smoother and more integrated with the honey, resulting in a beautifully balanced beverage. This mead is ideal for sipping on its own or pairing with a variety of dishes, making it a versatile and enjoyable drink throughout the year.

Maple Spice Mead

Maple Spice Mead combines the rich, caramel-like flavor of maple syrup with the warming spices of cinnamon and clove, creating a rich, spiced mead perfect for the colder months. The depth of maple syrup enhances the honey, while the spices add an aromatic kick that makes this mead feel like a cozy, winter-inspired treat.

Ingredients

• 3 pounds of honey (wildflower or clover honey)
• 1 gallon of water
• 1 cup of pure maple syrup
• 2 cinnamon sticks
• 3-4 whole cloves
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/4 teaspoon yeast nutrient (optional)
• 1/4 teaspoon acid blend (optional)
• 1 Campden tablet (optional)

Method

1. Sanitize all your equipment before starting.
2. In a pot, heat 1/2 gallon of water and dissolve the honey and maple syrup into it, stirring until fully combined.
3. Add the cinnamon sticks and cloves to the honey-maple mixture, and simmer for 5-10 minutes, allowing the spices to infuse.
4. Pour the mixture into a sanitized fermentation vessel and top up with the remaining water to bring the total volume to one gallon.
5. If using a Campden tablet, crush it and add it to the mixture. Let it sit for 24 hours to allow the mixture to sanitize.
6. After 24 hours, add the yeast, yeast nutrient, and acid blend (if desired). Stir gently and seal the vessel with an airlock.
7. Allow the mead to ferment for 3-4 weeks, checking periodically for signs of slowing fermentation. Once bubbling slows, rack the mead into a clean carboy.
8. Age the mead for 3-6 months. The maple and spices will mellow, and the honey will integrate, creating a smooth, comforting drink.

Maple Spice Mead is a warm, comforting drink that brings the rich, deep flavors of maple syrup together with aromatic spices. This mead is perfect for winter nights when you want a cozy, flavorful drink that feels like a hug in a glass. Over time, the maple sweetness and the warming spices will meld with the honey, creating a smooth and balanced mead. It’s a perfect winter treat, ideal for sipping by the fire or sharing with friends during the colder months.

Peach Blossom Mead

Peach Blossom Mead is a fragrant and delicate drink that blends the subtle floral notes of peach blossoms with the natural sweetness of honey. This mead has a fresh, light character that makes it perfect for sipping on a warm day or as a refreshing treat after a long winter. The peach blossom adds a floral complexity, while the honey smooths out the flavors, making this mead truly unique and delightful.

Ingredients

• 3 pounds of honey (clover or orange blossom honey works well)
• 1 gallon of water
• 1/2 cup dried peach blossoms (or fresh, if available)
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/4 teaspoon yeast nutrient (optional)
• 1/4 teaspoon acid blend (optional)
• 1 Campden tablet (optional)

Method

1. Sanitize all your equipment thoroughly.
2. In a pot, heat 1/2 gallon of water and dissolve the honey into it, stirring until fully combined.
3. Add the peach blossoms to the honey-water mixture and let it simmer for about 5-10 minutes. Stir gently to allow the blossoms to infuse the liquid.
4. Pour the mixture into a sanitized fermentation vessel and add the remaining water to bring the total volume to one gallon.
5. If using a Campden tablet, crush it and add it to the mixture. Let it sit for 24 hours to allow the mixture to sanitize.
6. After 24 hours, add the yeast, yeast nutrient, and acid blend if desired. Stir gently and seal the vessel with an airlock.
7. Allow the mead to ferment for 3-4 weeks, checking periodically for signs of fermentation slowing. Once bubbling stops, rack the mead into a clean carboy.
8. Age the mead for 3-6 months. The peach blossom flavor will become more refined and blend beautifully with the honey sweetness.

Peach Blossom Mead is a light and aromatic drink, offering a delicate floral sweetness that pairs beautifully with the natural honey flavor. The infusion of peach blossoms brings an unexpected yet welcome depth to the mead, making it ideal for those who appreciate subtly flavored beverages. As it ages, the mead becomes smoother, and the peach blossom essence becomes more pronounced, making this mead a perfect choice for those looking for something fresh and floral.

Cherry Almond Mead

Cherry Almond Mead combines the rich, tart flavor of cherries with the nutty, aromatic taste of almonds. This mead brings out the complexity of both fruits, creating a drink that is both fruity and subtly nutty. The combination of cherries and almonds creates a classic flavor profile that feels both familiar and new, making it a wonderful addition to any mead collection.

Ingredients

• 3 pounds of honey (wildflower or clover honey is recommended)
• 1 gallon of water
• 2 cups of fresh or frozen cherries (pitted and chopped)
• 1/4 cup almond extract (or 1/2 cup crushed almonds)
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/4 teaspoon yeast nutrient (optional)
• 1/4 teaspoon acid blend (optional)
• 1 Campden tablet (optional)

Method

1. Sanitize all your equipment thoroughly.
2. In a pot, heat 1/2 gallon of water and dissolve the honey into it, stirring until fully combined.
3. Add the chopped cherries and simmer for 5-10 minutes, mashing them gently to release their juices.
4. Pour the mixture into a sanitized fermentation vessel, then add the almond extract (or crushed almonds) and the remaining water to bring the total volume to one gallon.
5. If using a Campden tablet, crush it and add it to the mixture. Let it sit for 24 hours to sanitize.
6. After 24 hours, add the yeast, yeast nutrient, and acid blend if desired. Stir gently and seal the vessel with an airlock.
7. Allow the mead to ferment for 3-4 weeks, checking periodically for signs of fermentation slowing. Once bubbling slows down, rack the mead into a clean carboy.
8. Age the mead for 3-6 months. The cherry flavor will deepen and the almond will mellow, blending perfectly with the honey.

Cherry Almond Mead is a flavorful and aromatic beverage that brings together the tart sweetness of cherries with the rich, warm flavor of almonds. The honey ties everything together, balancing the fruitiness and nuttiness. As it ages, the cherry flavor deepens, and the almond notes become more subtle, creating a smooth and balanced mead. This mead is ideal for those who enjoy fruit-forward drinks with a hint of nutty complexity, and it’s a great option for sipping on a cool evening or serving at a special gathering.

Lemon Lavender Mead

Lemon Lavender Mead is a refreshing and aromatic drink that combines the bright, citrusy zing of lemons with the calming, floral notes of lavender. This mead is a perfect choice for those who enjoy floral flavors with a refreshing twist, and it offers a perfect balance between floral and citrus, making it a pleasant and invigorating beverage.

Ingredients

• 3 pounds of honey (wildflower or orange blossom honey is ideal)
• 1 gallon of water
• 1/4 cup dried lavender buds
• Zest and juice of 2 lemons
• 1 packet of mead yeast (Lalvin 71B or similar)
• 1/4 teaspoon yeast nutrient (optional)
• 1/4 teaspoon acid blend (optional)
• 1 Campden tablet (optional)

Method

1. Sanitize all your equipment thoroughly.
2. In a pot, heat 1/2 gallon of water and dissolve the honey into it, stirring until fully combined.
3. Add the dried lavender buds and let the mixture simmer for 5-10 minutes, allowing the lavender to infuse the honey-water mixture.
4. Pour the mixture into a sanitized fermentation vessel and add the zest and juice of the lemons. Top up with the remaining water to bring the total volume to one gallon.
5. If using a Campden tablet, crush it and add it to the mixture. Let it sit for 24 hours to sanitize.
6. After 24 hours, add the yeast, yeast nutrient, and acid blend if desired. Stir gently and seal the vessel with an airlock.
7. Let the mead ferment for 3-4 weeks, checking periodically for signs of fermentation slowing. Once bubbling slows down, rack the mead into a clean carboy.
8. Age the mead for 3-6 months. The lemon and lavender will continue to develop, and the honey will integrate, creating a well-balanced, floral mead.

Lemon Lavender Mead is a refreshing and aromatic drink that perfectly balances the floral notes of lavender with the zesty citrus of lemon. The honey rounds out the flavors, adding sweetness and depth. As it ages, the lavender will mellow, and the lemon’s tartness will soften, creating a smooth and sophisticated mead. This mead is perfect for those who love floral and citrus flavors, and it’s an excellent option for a spring or summer evening or to serve as a unique gift to someone special.

Note: More recipes​ are coming soon!