How to Make Insanely Cheap and Simple Grocery Store Alcohol (No Equipment Needed)
Channel: Man Made Mead
Date: 2022-01-13

Today I'm teaching you how to make a cheap and easy walmart mead! This recipe can be slightly adjusted to be turned into a wine or cider if you swap out the honey for table sugar! Check out the recipe and steps to make this mead below:

Mixed Berry Mead Recipe:

3 Pounds of Mixed Berry Blend (Great Value brand)
2 Pounds of Clover Honey (Great Value Brand)
A 1 Gallon Jug of Water
1 tsp of Bread Yeast (Sub our wine yeast for a better result)
1 tsp of Boiled Bread Yeast (For Nutrient)
Pasteurize it (put it into bottles and heat it up to 140F for 15 minutes)
6 oz of Honey to Backsweeten

Mixed Berry Wine Recipe:

3 Pounds of Mixed Berry Blend (Great Value brand)
2.5 Pounds of Table Sugar
A 1 Gallon Jug of Water
1 tsp of Bread Yeast (Sub our wine yeast for a better result)
1 tsp of Boiled Bread Yeast (For Nutrient)
Pasteurize it (put it into bottles and heat it up to 140F for 15 minutes)
1/2 Pound of Sugar to Backsweeten

Steps to make the mead:

1.)  Gather your ingredients and sanitize all the equipment with brewing sanitizer or regular soap and water (make sure to rinse it well)
2.) Dump halve the water jug out into another container. 
3.) Put your honey (or sugar), mixed berry blend and yeast into the container.
4.) Refill the bottle up to the gallon and shake vigorously! Poke a hole at the top of the cap to let the C02 have a place to go.
5.) Put it away to let it ferment (it will bubble up)
- You might have to "punch the cap" to allow the c02 to escape (very important! If you mess this up it could explode)
6.) Once it starts to clear up and you see a layer of stuff (sediment) settle at the bottom. Rack it into a new container (like a jug). Then rack back into your first container.
7.) I would let it set for a week or so. When you are ready - put it into bottles by slowly pouring it in without trying to add a bunch of oxygen. Don't cap them yet!
8.) Pasteurize by filling a pot with water (place a towel or ceramic plate at the bottom of the pot). Put your uncapped bottled into the water and put a tin foil cap on each. Place a bottle with some in then middle and put a thermometer into it. Heat the liquid up until it reaches 140F and hold it there for 15 minutes or 150 for 5 minutes)
9.) Once it's been pasteurized you can let those bottle cool and then cap or cork them!
10.) Enjoy!

IMPORTANT NOTE: If you don't pasteurize or stabilize the mead/wine (with potassium sorbate and metabisulfite) your mead will referment. This means that it will continue to ferment and create carbonation in the bottle - which if it goes too far, will create a bottle bomb!. 


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0:00 Introduction
0:16 How Simple This Booze Is
0:32 Recipe
0:50 Ingredients & Sanitizing
1:35 Starting the Booze
2:55 Fermentation Starting 
4:10 10 days Later
4:33 Moving the Booze
5:10 How to Backsweeten Safely
6:15 Tasting It 
8:43 How to Make it Better
9:43 Using Wine Yeast Instead
10:00 Comparing the Two
10:45 A Better Process 
13:25 Wrap Up