Homemade Mead (Honey Wine)

1 Gallon Water (purified)
3lbs Pure Honey
1/4 Cup Sugar (optional)
1 Pear (chopped, no rind or seed)
1 Orange Flesh (no rind, skin or white part)
1 Tablespoon Vanilla Extract or 1 Vanilla Bean
5 Pitted Dates.
1 Package Yeast.


Pour out half of water into separate container. Add all ingredients except yeast, into the jug. In a small dish of warm water, stir in yeast, then add to jug. Shake vigorously. You can use the balloon option as explained in the Homemade Wine post, or you can use a ziplock storage bag to form a deflated bubble around open lid (remove all air). Check it daily to release the gas as it ferments.

After 4 weeks, fermenting should be stabilized. Rack wine (strain through cheesecloth) into clean jug. Close tightly and allow to age 3-9 months. The longer the better.