Honey doesn’t just last forever and have incredible healing properties (see: honey everlasting), it can also be used to make a delicious and potentially valuable fermented resource called: mead.
Extremely popular throughout Europe, China, Russia, Ethiopia and later in the Americas, spiced honey-wine has been a important resource for thousands of years, among kings, queens, peasants, warriors, workers and monks alike. These sometimes potent pots of fermented honey-wine can make for a good evening with friends, family and fellow survivors… and that’s something we could all use when the chips are down and the undead are at our doors.
Check out this simple and sweet recipe for homemade honey mead, it’s bound to be a welcome treat when everything else around you is falling apart.
HOMEMADE HONEY MEAD:
• 3.5 lbs of honey (clover, orange blossom, etc. Use local organic honey when possible).
• 1 large orange cut into eighths.
• 1 large peach cut into eighths.
• 1 large handful of raisins.
• 2 cinnamon sticks.
• 1 tablespoon allspice.
• 1 packet of bread yeast.
• clean potable water.
Melt the honey over medium heat in a large pan with a bit of water, stirring constantly to help the honey dissolve and keep it from burning. Pour the honey/water mixture into a resealable gallon-sized glass container with an airlock lid. Add the fruits, allspice and bread yeast. Next, add enough water to bring the level of your mixture to 3 quarters full, this will allow room for the foaming that occurs during fermentation.
Place the sealed mixture in a cool dark place (basement, closet, kitchen cabinet, etc) to ferment for one week. The foaming that occurred during the initial stage should die down within that weeks time.
Once the first week is up and the foam has faded, uncap the container and add more water to bring the level to the top. Now it’s time to really play the waiting game.
Let your homemade honey mead mixture develop in a cool dry dark place for roughly a month and a half. The mead will turn a beautiful translucent amber color when it’s ready to drink, but the longer you let it ferment, the better it tends to get. So, if you have a little extra patience and can wait just a little longer, your homemade honey mead can develop into a truly heavenly concoction for your tongue or trade.
Having a little homemade honey mead in your larder can go a long way to adding a little liquid courage to your life, a little liquid heaven for your tongue and, like many other types of alcohol, can be an extremely valuable resource for barter and trade (see: the benefit of barter)… and that’s something every survivor could use.
Special thanks to Zombease fan: Chip Jackson, for submitting this recipe for our article on Homemade Honey Mead. The Zombease crew has yet to test this recipe for ourselves, but we’d love to know what you think when your first batch is done.