Plum Mead Recipe: Easy Steps for Delicious Homemade Mead

Discover the enchanting world of mead-making with this delightful plum mead recipe. Mead, often called the “nectar of the gods,” is one of the oldest fermented beverages known to humanity.

Combining the luscious sweetness of ripe plums with the natural floral notes of honey creates a uniquely refreshing and aromatic drink that is perfect for any occasion. Whether you’re a seasoned homebrewer or a curious beginner, this recipe makes it easy to craft a flavorful batch of plum mead that balances fruitiness and sweetness with a smooth finish.

Plums add a subtle tartness and complexity that elevates the honey’s natural flavors, giving you a deliciously fruity mead with a beautiful deep hue. In this blog post, you’ll find everything you need to know to make your own plum mead from scratch, including the ingredients, equipment, step-by-step instructions, and handy tips for perfect fermentation.

Let’s dive into this rewarding journey of creating a homemade plum mead that will impress friends and family alike!

Why You’ll Love This Recipe

This plum mead recipe stands out because it perfectly balances the sweetness of honey with the natural tartness of fresh plums. The fruit adds depth and complexity, resulting in a mead that’s both flavorful and refreshing.

Unlike some meads that can be overly sweet or heavy, this one offers a pleasant lightness with a hint of acidity that keeps every sip interesting.

Additionally, this recipe is beginner-friendly, requiring only a few basic ingredients and equipment. It’s a fantastic way to explore mead-making without feeling overwhelmed.

Plus, the fermentation process is straightforward, and the result is a versatile beverage that can be enjoyed young or aged for richer flavors.

Ingredients

• 3 lbs fresh plums (pitted and halved)
• 3 lbs raw honey (preferably wildflower or clover honey)
• 1 gallon filtered water
• 1 packet wine yeast (Lalvin D-47 or EC-1118 recommended)
• 1 tsp yeast nutrient
• 1 tsp acid blend (optional, for balancing acidity)
• 1 Campden tablet (optional, for sterilizing must)

Equipment

• 1-gallon glass fermentation jug (carboy or demijohn)
• Airlock and stopper
• Large pot (to heat water and honey)
• Fermentation funnel
• Sanitizer solution (e.g., Star San or bleach solution)
• Hydrometer (optional, for measuring specific gravity)
• Straining bag (to hold plums during fermentation)
• Siphoning tube (for racking)
• Bottles and corks/caps

Instructions

1. Prepare your workspace and sanitize all equipment. Cleanliness is key to preventing unwanted bacteria or wild yeasts.
2. Wash and pit the plums. Halve them and place them inside the straining bag.
3. Heat 1 gallon of water in a large pot. When warm (not boiling), gradually stir in the honey until fully dissolved to create the mead must.
4. Remove the pot from heat and let the must cool to room temperature. If you have a hydrometer, take an initial gravity reading here; it should be around 1.100–1.120.
5. Add the yeast nutrient, acid blend (if using), and crush the Campden tablet in the must. Stir well and cover with a clean cloth. Let it sit for 24 hours to sterilize.
6. After 24 hours, remove the straining bag with plums and add it to the fermentation jug. Pour the must into the jug using the funnel, leaving some headspace.
7. Rehydrate the yeast following the packet instructions. Add the yeast to the jug and fit the airlock and stopper.
8. Place the jug in a dark, cool location between 65-75°F (18-24°C). Fermentation should begin within 24–48 hours, visible by bubbling in the airlock.
9. Allow fermentation to proceed for 2–3 weeks. Once bubbling slows significantly, rack the mead by siphoning it off the sediment into a clean jug, leaving the fruit sediment behind.
10. Age the mead for at least 3 months. Store in a cool, dark place and periodically rack to improve clarity and flavor.
11. Once clear and matured to your liking, bottle the plum mead. Seal and store for a few more weeks or enjoy immediately.

Tips & Variations

Patience is a virtue in mead-making. The longer you allow your mead to age, the better the flavors develop and mellow.

For a more pronounced plum flavor, try adding an additional pound of plums or infuse the mead with dried plum skins during aging. You can also experiment with different honey varieties, such as orange blossom or buckwheat, to create unique flavor profiles.

If you prefer a sparkling mead, bottle with priming sugar and allow natural carbonation to develop over 1-2 weeks. Always use sturdy bottles designed for carbonation to avoid breakage.

For a spiced version, add cinnamon sticks, cloves, or star anise during primary fermentation. Just be cautious not to overpower the delicate plum and honey notes.

Nutrition Facts

Serving Suggestions

Plum mead is wonderfully versatile. Serve it slightly chilled in a tulip glass or traditional wine glass to appreciate its aroma and color.

It pairs beautifully with a variety of dishes, such as roasted pork, grilled chicken, and sharp cheeses like aged cheddar or gouda.

For a refreshing twist, serve plum mead over ice with a splash of club soda and a sprig of fresh mint. It also makes an elegant base for mead cocktails—try mixing it with ginger beer and lime for a sparkling summer drink.

Don’t hesitate to experiment by pairing your plum mead with desserts like almond tart or a simple vanilla panna cotta to enhance the fruity sweetness.

Conclusion

Making your own plum mead is a rewarding and enjoyable experience that brings a taste of ancient tradition into your home. This recipe strikes a perfect balance between the floral sweetness of honey and the tart, juicy flavor of fresh plums, resulting in a beautifully complex mead that’s sure to impress.

With just a few simple ingredients and equipment, anyone can create this delightful beverage that ages gracefully and offers endless serving possibilities.

Whether you’re celebrating a special occasion or simply exploring the art of fermentation, plum mead is a fantastic project to undertake. Remember, patience during fermentation and aging is key to achieving the best flavor.

Cheers to your mead-making adventure!

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