Mead
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TheBrewingMedic
Well-Known Member
Quick doesn't really go with mead, however there are some ways of having a drinkable beverage in a reasonable amount of time.
First is to search for the JAOM recipe, it's touted to be ready in 2 months and is a relatively easy throw together recipe using all ingredients readily available in a grocery store including bread yeast, while its very minimal work and can be drank in 2 months, 6-8 months makes it much better, it is also a very sweet mead.
For simplicity of recipe as far as ingredients wise you could make a "traditional" mead, just water, honey, yeast and nutrient source, making it a lower gravity (less honey) will have fermentation done faster but it will still need 6-12 months to be really decent.
Any mead can be drank once fermentation is done and it clears, doesn't mean it'll taste good, young meads are usually dominated by the alcohol and need months if not years depending on what you put in it for the alcohol to mellow out and the true flavor of the honey and whatever you add to it to come out.
Also adding fruit after primary fermentation is done and letting it soak awhile and clear out can make it drinkable faster as it can cover up a lot of the alcohol and young less than pleasant flavors.
First is to search for the JAOM recipe, it's touted to be ready in 2 months and is a relatively easy throw together recipe using all ingredients readily available in a grocery store including bread yeast, while its very minimal work and can be drank in 2 months, 6-8 months makes it much better, it is also a very sweet mead.
For simplicity of recipe as far as ingredients wise you could make a "traditional" mead, just water, honey, yeast and nutrient source, making it a lower gravity (less honey) will have fermentation done faster but it will still need 6-12 months to be really decent.
Any mead can be drank once fermentation is done and it clears, doesn't mean it'll taste good, young meads are usually dominated by the alcohol and need months if not years depending on what you put in it for the alcohol to mellow out and the true flavor of the honey and whatever you add to it to come out.
Also adding fruit after primary fermentation is done and letting it soak awhile and clear out can make it drinkable faster as it can cover up a lot of the alcohol and young less than pleasant flavors.
