The history of unpasteurized mead is long and rich. Mead is thought to be the oldest alcoholic beverage known to humans. The ancient Greeks called mead ‘Ambrosia’, believing it to be the ‘Drink of the Gods’ and ‘Dew from Heaven’.
Packed with healthy probiotics, the Greeks also believed that mead’s healing properties would prolong life, bestow health and strength and bless one with creative power….wit, poetry, the gift of song. The history of Mead is also the history of pure, uncooked, unfiltered raw honey. It was believed that the bees themselves were driven to the sky to honor the goddess Aphrodite.
Worldwide, women are recognized as the original brewers of fermented drinks, made from fruits, roots, leaves, barks and grains. The ‘Brewster’, or ale wife, is a central figure from Africa to China, South America to Northern Europe. They make wild low tech fermentations, drunk young, not aged, when the probiotics are rich and pure, the taste mild and delightful, no artificial colorings, flavorings, preservatives or stabilizers. Just pure fruit and honey working with the natural microbes in the air.
So, of course, I was excited. I needed to make some. I wasn’t looking to forget my own name. I just wanted to give this wonder drink a go and, if it gave me a little buzz, well maybe I could write great poetry or at least call myself a Brewster.
This is the best time of year to make apple mead. Fall is fresh apple season. Although you may make your own apple juice in an Omega juicer, you can also short cut and buy fresh, local pressed, ‘straight from the orchard’ unpasteurized apple cider at your health food store.
This is not one of those mega projects where you invest hundreds of dollars in supplies and set up the garage. This is a small green kitchen operation. Just a quart or gallon of local pressed unpasteurized apple juice, one or two Ball jars and a dark closet to set it in. Fermentation begins spontaneously. It’s so easy. Heres my recipe, let me know how yours comes out. We can compare notes.
Yummy Unpasteurized ‘Young’ Raw Mead Recipe
- Fill a one quart Ball jar ¾ full with fresh apple juice
- Add one heaping tablespoon of pure unpasteurized raw organic honey
- Stir gently
- Set cheese cloth across the top to keep the dust out.
- My kids gave me a great Ball jar size air lock, so I used that. If you want to get fancy you can order one at PerfectPickler.com
- Set in a dark cabinet or closet and stir gently everyday.
- On Day Three give it a little taste to see how it’s going.
- I was happy with my creation on Day Five. I put a Ball jar top on it and stored it in the fridge to slow the fermentation process. Ready to drink!
So amazing! A drink with vitamins, minerals, enzymes, and rich probiotic cultures.
Cheers!