That is mead, not meat. The amount of time that people misheard me with that was astounding and I don’t want to think about why I should be making meat, but I digress. In any case, honey wine, or mead, is a quite simple drink to make and at least the version that I made is not particularity alcoholic but is more of a semisweet delicate floral spritzer, perfect for a summer day.
I used 6 lbs of orange blossom honey and 1 cup of molasses, brought 1.5 gallons of water to a boil, turned off the heat, and added and stirred in the honey and molasses till it fully dissolved. Then I added another gallon of cold water and put everything in the primary fermenter with 1 oz of wet sweet mead yeast; any dry wine yeast or champagne yeast should work. I let it ferment 1 month in the primary, 1 month in a secondary, then another month in the bottle. I know that sounds like a long time, but I think that even now, about two months into bottle aging, the flavor is still improving so patience is unfortunately required.
But at the end of the day, you get a very refreshing drink that I want to make again, maybe with an extra 50% honey to give it some more flavor. Also, sorry for the low quantity of pictures; apparently I just zone out a bit on projects this long.