Homemade Delicious Mead

Homemade Delicious Mead

1. Take a clean 500ml empty soda bottle and pour 80g of Sophora japonica nectar.

2. Add 1/8 teaspoon Angel dry yeast.

3. Pour 400 grams of cold boiled water, tighten the cap, shake well and let it stand.

4. After 3 days, carefully loosen the cap and let it steam for a while.

5. Pour it into the cup.

6. After the bubbles disappear, you can enjoy it.

Tips:

1. The ratio and amount of honey, cold boiled water and yeast does not need to be very strict, just roughly. Other nectars can also be used for honey.

2. The bottle should be tightly sealed, and mineral water bottles are also acceptable. Soda bottles are the best and are more pressure-resistant.

3. My room temperature is more than ten degrees Celsius, 3 days is fine. Can be adjusted according to the situation.

4. Do not fill the bottle too much, and leave a certain amount of space, because fermentation will produce a lot of gas. Every time you unscrew the bottle cap, be careful and gentle at the beginning, letting go, the air pressure inside is very high.

5. It is best to drink within two or three days after opening. If you can't finish drinking, you can tighten it and store it in the refrigerator for a few more days.