Apple Mead Recipe

January 29, 2013

2013, Mead Recipes, Recipes, Wine Recipes

This is a wine/mead that I’ve made in the past and it turns out pretty well.  I can remember making this with my uncle when I was just a kid.  Today a lot of people call it, “Apple Jack”.  I’m not really sure if it’s the same thing, I just call it, “Apple Mead”.  It has a citrus like flavor to it and it is a bit sweet because of the honey.


Yield: 1 Gallon


3 lbs honey

1 gallon apple cider

1 teastpoon acid blend

1 teaspoon pectic enzyme

1 package champagne yeast

1 teaspoon yeast nutrient


  • In a large pot, boil the honey (1 part honey 2 parts water)
  • Let mixture cool down, and transfer it to a 2 gallon plastic container
  • Add cider, acid and pectic enzyme.
  • Rehydrate yeast and add nutrient to mixture
  • Once yeast starts bubbling add to must
  • Put on air lock and lid, let it ferment
  • After 7 days, rack into another fermenter
  • Refill with water if needed.
  • Rack after 3 months
  • Rack again after 6 months
  • Then bottle
  • Don’t drink for 1 year

It’s  a pretty simple recipe, but one that is worth making time and time again.  Hope that it serves you well!

Related Post:

Blackberry Mead

Mixed Berry Mead

Raspberry Mead

11 points To Consider For Beer Logs

Fruit Additions For Mead

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