Redcurrant Mead Recipe D.I.Y. - Build The Bottle Mead

Redcurrant Mead Recipe D.I.Y.

Redcurrant Mead Recipe D.I.Y.
Redcurrant Mead Recipe D.I.Y.

Redcurrant Mead Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Redcurrant Mead Recipe? You now have no reason to look any further; you have just found what you have been looking for!


  • 2 pounds of currants
  • 1 pound of raspberries
  • 3 pounds of honey
  • 1 gallon of water
Step 2
  • Yeast nutrient
  • Pectin enzyme
  • Bordeaux yeast


Step 1

Clean and wash your berries. Remove all bad berries and stems.

Place your berries in a food processor or blender or bang with your hand. Make sure most of the berries’ skins are broken.

Put your berries and into the stainless steel pot pour in the water and start heating and then start stirring in the honey.

Heat your mixture to 145 F. Keep it there for fifteen minutes. Do not let boil! (you can use a camden tablet and skip the whole boiling process)

Pour into your carboy and let cool.

Step 2
  • Yeast nutrient
  • Pectin enzyme
  • Bordeaux yeast

Prepare a 1L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes.

Make sure it is bubbling and then you will add it to your mead after it has cooled add in the Yeast nutrient, and pectin enzyme.

Add the yeast at the temperature recommended on the packet .

After 24-48 hours it should start bubbling.

Fermentation Through Bottling Your Redcurrant Mead Recipe

Make sure your primary has about a gallon of water in it otherwise fill it now.

Just be careful that your carboy is around a third empty leaving space for frothing and foaming.

Let it ferment. Rack the mead off the fruit to your secondary carboy after 6-7 days when the frothing has slowed down.

Congratulations, You Have Completed Making this Awesome Redcurrant Mead!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Вячеслав Липатов from Pixabay

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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