(Yield: one gallon)

INGREDIENTS 1 gallon of water 3 pounds of honey One packet wine yeast Bring one gallon of water to a boil. Turn off heat and stir in 3 pounds of honey. Allow to cool to 70 degrees, then pour into sanitized gallon jug. Sprinkle in wine yeast packet. Cap with airlock and allow to ferment in a cool place for 2-3 weeks. When the mead clears, siphon it into a second sanitized jug, leaving behind the sediment (or "lees") at the bottom of the jar. Replace the airlock and allow to ferment for another few weeks until it clears a second time. When the mead is to your liking, transfer it to bottles. If you want a sparkling mead, add two tablespoons of sugar to the gallon of mead before bottling.


You'll need two one-gallon jugs with airlocks for this recipe: one for the first (primary) fermentation and one for secondary fermentation. If you don't move the mead to a new jug for secondary fermentation, the lees (fermentation sediment) can give your mead an off flavor.

Recipe adapted from the Make Mead zine.

Want to learn more? Join our newsletter!

5032 Telegraph Avenue, Oakland, CA

Reduced SIP Hours

Weekends 11am - 4pm

510-922-8434 | EMAIL US

  • Black Instagram Icon
  • Black Facebook Icon