Lemon mead recipe
Mead with lemon recipe inspired by recipes from HBL.
- 4.5-5 l Demijohn
- 4.5-5 l stockpot
Good to have equipment:
- 1 Lemon
- 1,3 kg Honey
- 3,5 l Water
- 10 g Yeast
Wash the demijohn.
Fill the demijohn with water and sterilizer.
Wait 30 minutes.
Wash the stockpot.
Pour the sterilized water from the demijohn in the stockpot.
Wash two spoons, a funnel, a thermometer, a bung and an airlock.
Put the equipment in the stockpot with the sterilized water.
Wait 10 minutes and rinse the equipment thoroughly and put them in a dish rack.
Slice the lemon in some slices and remove the yellow and white peel.
Dissolve the honey with 3,5 l new fresh spring water in the stockpot. If nessesary heat the water to a max ~32°C to dissolve the honey completely.
Pour the honey water mix in to the demijohn.
Add the lemon pieces to the demijohn.
Pour the yeast in the demijohn and put on the bung with airlock.
Let it ferment for at least 4 weeks.
Transfer into bottles. Drink, enjoy and scold in the company of good friends!