How to make gorse kick mead
- 1.2kg Honey
- 1.9l Water
- 1tsp Yeast, dried
- 2 mugs Gorse petals, fresh
- 8 Chillies, dried or fresh
- STEP 1
Take a sterilised demijohn and pour in the honey, water, yeast, gorse petals and chillies.
- STEP 2
Stir thoroughly, either with a stick or by swirling the mixture around, and then seal the opening with an airlock.
Leave at room temperature for 4-6 weeks, or until the water in the airlock stops bubbling.
- STEP 3
If possible, transfer the mixture into bottles using a syphon, which means you can avoid the gorse petals and take out the clearest part of the liquid.
If a syphon is not available, sieve the mixture slowly into bottles, taking care not to leave an air gap between the liquid and the bottle top.
- STEP 4
The mead will be a little cloudy at first but over time any residue will settle at the bottle bottom. Store the bottles in a cool, dark place for a year before drinking.