honey bee

Honey Mead Recipe

Mead is quite simply a fermented beverage, just like beer, and made from honey, water and yeast. That’s it! While the final result make take a few months the delicious results are well worth the wait.

We like to use raw unpasteurised honey for our mead as we like to know we’re using 100% real honey.


  • 5 Litre demijohn with bung + airlock or 15L fermenter + airlock for bigger batches
  • Sanitiser of choice


  • Mead Yeast (1/4 of the sachet)
  • 1kg of raw honey
  • 3 litres of water

Feel free to scale up the recipe if you wish to make more. Once you’ve used the required yeast, be sure to store the rest in the fridge. 

Before starting, sterilise all your equipment. Can’t stress how important sanitisation is! 

1. Begin by activating the yeast; mix it with 120ml of room temp water & leave to sit for 15 minutes.

2. Combine the honey, water and activated yeast in your sterilised fermenter. Swirl and shake well to dissolve the honey.

3. Pop lid with airlock back on & leave to sit at room temperature, away from light for 1-2 months or until the bubbling has stopped and active fermentation has ceased.

4. Gently transfer the mead to another sterilised bucket/tub. Discard the lees/sediment and completely clean & sanitise your fermenter/lid/airlock/tap.

5. Return the mead back to the sterilised fermenter. Allow it to ferment for another month or until all signs of fermentation have ceased.

6. Bottle and store in a cool place. Allow the mead to age for at least 6 months. The longer the ageing the better your mead will taste. 

We enjoy our honey mead over ice with some ginger beer and a slice of lemon! It’s the bees knees.

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