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Honey production should not be perceived as a difficult task. The process is not much different from the production of wine or beer. The tradition of this alcohol dates back to the Middle Ages. It is worth moving for a moment to the period of knightly splendor and raising the chalice.


Who of us does not know Winnie the Pooh? The nice character from the Hundred Acre Wood simply loves for the excessive consumption of sticky honey. If this little bear had more wits, he probably would have discovered that the delicacy might be consumed not only in its original form. Mead is a proposition, now recognizable especially in Poland, for people who are looking for an interesting alternative to wine and vodka.


Equipment for the production of mead


In order for the whole process to run properly, you must obtain the appropriate equipment: a fermentation tube, a glass balloon and, of course, a few or a dozen bottles. If someone already has experience in the production of wine, can of course use the same equipment. It should, however, thoroughly clean it so that the taste of the wine does not affect the aroma of honey. It is also worth investing in a hydrometer that allows you to have sugar levels under control.



When preparing for production, first of all you need to decide on the proportions of water and honey. In this way, a wort will be formed, and the appropriate ratio of both ingredients will have a significant impact on the final taste of the drink. Four types of mead are distinguished at this stage and according to the Polish nomenclature, it is "półtorak", "dwójniak", "trójniak" and "czwórniak". How do they differ from each other?


Types of mead


The main reason for differences is the choice of the proportion, where the appropriate unit of water (half, one, two or three) is needed per unit of honey. It also has specific consequences. If we want to check what the alcohol content is in the solution, the smallest value will show at czwórniakach (about 26 degrees Blg), while the strongest honey has about 60 degrees Bailling.



When the added yeast has done its job and starts to produce alcohol, the wort goes through a clarification step of approximately 4 to 8 weeks. Maturation alone can take much longer, because of about 8 months. The less water you need on a portion of honey, the waiting period for the final product will be longer. If the wort is diluted with half of the water volume unit, wait for 10 years to open the bottle.


Preparing a beverage


There are two main ways to create mead. The first method is satiation. Then the honey wort is boiled to get rid of natural impurities. With this method, the honey becomes darker and more clear. It also has a slightly sweeter caramel flavor. During cooking, honey can lose many nutrients. Saturated meats are preferred by people who do not care about high quality alcohol.


An alternative solution is to choose unsaturated honeys. In this case, cold or lukewarm water is used. Then all vitamins and minerals stay in place. It is worth remembering that this method requires proper selection of ingredients. Honey should be carefully selected to avoid infection with bacteria or mold.


To enjoy the great taste, you must also think about good yeast. Although active yeast significantly accelerates the chemical reaction (even 15 minutes is enough), the best solution is to prepare your own mother yeast. It should grow in a dark room under cover for about a day. You can add a teaspoon of sugar or help with yeast nutrient, which gives certainty of fermentation.



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