This is arguably the most pervasive mead recipe on the internet. When Joe Mattioli created this on GotMead, lo these many years ago, he had no idea how it would go viral. It’s been copied all over the internet, and millions of batches have been made, and variations tried.

If you’re a first-batch newbee to making mead, this is a great mead to start with, because it tastes great if you follow it. However, be aware that the techniques used here do not necessarily work for other meads.

Joe’s Ancient Orange, Clove, and Cinnamon Mead

It is so simple to make and you can make it without much equipment and with a multitude of variations. This could be a first Mead for the novice as it is almost fool proof. It is a bit unorthodox but it has never failed me or the friends I have shared it with. Wikdwaze, you might like this one better than your Chaucer’s since it will be sweet, complex and tasty.

  • 3.5 lbs Clover or your choice honey or blend ( (will finish sweet))
  • 1 large orange ((later cut in eights or smaller rind and all))
  • 1 small handful raisins ((25 if you count but more or less ok))
  • 1 stick cinnamon
  • 1 whole clove ((or 2 if you like, these critters are potent!))
  • 1 pinch nutmeg or allspice ((very small))
  • 1 package Fleishmann’s bread yeast (( now don’t get holy on me— after all this is an ancient mead and that’s all we had back then))
  • water to 1 gallon
  1. Use a clean 1 gallon carboy
  2. Dissolve honey in some warm water and put in carboy
  3. Wash orange well to remove any pesticides and slice in eights –add orange (you can push em through opening big boy — rinds included — its ok for this mead — take my word for it — ignore the experts)
  4. Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water. ( need room for some foam — you can top off with more water after the first few day frenzy
  5. Shake the heck out of the jug with top on, of course. This is your sophisticated aeration process.
  6. When at room temperature in your kitchen, put in 1 teaspoon of bread yeast. ( No you don’t have to rehydrate it first– the ancients didn’t even have that word in their vocabulary– just put it in and give it a gentle swirl or not – The yeast can fight for their own territory)
  7. Install water airlock. Put in dark place. It will start working immediately or in an hour. (Don’t use grandma’s bread yeast she bought years before she passed away in the 90’s) ( Wait 3 hours before you panic or call me) After major foaming stops in a few days add some water and then keep your hands off of it. (Don’t shake it! Don’t mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while.

Racking — Don’t you dare
additional feeding — NO NO
More stirring or shaking — You’re not listening, don’t touch

After 2 months and maybe a few days it will slow down to a stop and clear all by itself. (How about that-You are not so important after all) Then you can put a hose in with a small cloth filter on the end into the clear part and siphon off the golden nectar. If you wait long enough even the oranges will sink to the bottom but I never waited that long.

If it is clear it is ready. You don’t need a cold basement. It does better in a kitchen in the dark. (Like in a cabinet) likes a little heat (70-80). If it didn’t work out… you screwed up and didn’t read my instructions (or used grandma’s bread yeast she bought years before she passed away) . If it didn’t work out then take up another hobby. Mead is not for you. It is too complicated.
If you were successful, which I am 99% certain you will be if you followed the recipe, then enjoy your mead. When you get ready to make different mead you will probably have to unlearn some of these practices I have taught you, but hey— This recipe and procedure works with these ingredients so don’t knock it. It was your first mead. It was my tenth. Sometimes, even the experts can forget all they know and make good ancient mead.

Mead Recipes, Methyglin

Vicky Rowe
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