- water non-chlorinated or filtered
- 1kg of honey depending on how sweet you want to end product to be.
- berries or fruit of any kind fresh or frozen, about a cup
- 1 orange
- 10 raisins
- 1/2 package champagne yeast or other wine yeast
- Sanitize everything that will be used in the brewing process.
- Heat about 2 litres of non-chlorinated water in the pot on medium heat. Once it’s warm, but not boiling, add the honey and stir it so it all dissolves. Turn off the heat.
- Put the berries or other fruit, orange slices (skin and all), and raisins into the big 4-litre jug.
- Use the funnel and carefully pour the honey water mixture into the jug.
- Top off the jug with cold (preferably filtered) water, leaving at least 5cm of head space on top. Put the lid on the jug and gently mix everything around a bit.
- Make sure that the temperature of the must is below 32C, then add 1/2 packet of champagne yeast. Put the lid back on tightly and this time shake the jug for a minute or two to distribute the yeast.
- Put a little water in the airlock to the line, then put the rubber stopper end into the jug. Put the jug in a dark place. It should start bubbling within 12-24 hours.
- After about 4-6 weeks of fermenting, once all bubbles have stopped rising in the jug and airlock, the mead can be bottled and aged.