You can brew mead by mixing together warm, sterile water and honey to achieve a specific sugar concentration that you measure with a hydrometer, a $10 tool that measures the density of a liquid. Once you have the honey water at the right density for your recipe, you add cultured wine yeast (found at all brewing outlet stores) to the mix and then you’re set to add whatever flavour agents you desire.
Fruits are often a good choice, because fructose is an easy sugar for the yeast to digest, which helps the yeast survive in the slightly antibacterial honey. A water lock placed on the carboy allows carbon dioxide generated by the yeast to escape while keeping contaminants out. Mead is finished when the yeast naturally dies off at a specific alcohol concentration.
The process can generate anywhere from eight to more than 20 per cent alcohol concentration in the final brew, depending on the strain of yeast used. As a finishing touch, positively charged bentonite clay, also found at brewing supply stores, can be used to attract and weigh down negatively charged particles in the carboy while you siphon the clear, finished mead off the top.