Pomegranate Mead

This is a variation of my first original recipe, which was really well received – so good, in fact, that I have another batch aging now.  It’s on the expensive side for my brews, but unusual, subtle, and delicious.  Makes 1 gallon.

  • 1/2 gal Pomegranate Juice (No Preservatives)
  • 2 1/2 pounds Honey
  • Water to make 1 gal
  • 1 tsp Gypsum
  • 1 tsp Yeast Nutrient
  • 1 tsp Irish Moss
  • 2 bags Rooibos Tea
  • 1 bag Black Tea
  • 1/2 package Champagne Yeast

Put all liquids, honey, gypsum, nutrient, and irish moss into your brewpot and boil for 15 minutes, skimming the foam off the top periodically.  Add all teabags and continue boiling for another 5 minutes, then remove the tea. Remove from heat and cool to 70-80 degrees, then pitch the yeast.  Ferment for 6 months or until clear (whichever is longer), racking every 2 months, then bottle and let age for a year, if you can wait that long.  I couldn’t.


  1. September 18, 2011 at 5:15 am

    I brewed a batch of this recipe today! I really can’t wait! It’ll be an exercise in patience, since I’m used to beer, and will often be happy with a two-week ale 🙂 Say, I’ve read that “degassing” mead will speed up its fermentation dramatically, but I’ve also read the use of tea extends the necessary aging time. Any thoughts as to how long is best?

    Also, racking every 2 months- you mean this to leave behind the dregs, right? What’s exactly the purpose of this?

    I think that’s all my questions. Thanks for the post! My girlfriend isn’t a huge hop-head, but she’s a pomegranate-mead maniac!

  2. October 7, 2012 at 9:59 pm

    I just cracked my first bottle of this last night, for me and my girlfriend’s 7th anniversary! I posted a picture and my label for it here: (http://www.reddit.com/r/HBL/comments/112jr0/for_our_seventh_anniversary_my_gf_suggested/). It’s very delicious- dry, but light as honey, yet deeply saturated with that pomegranite flavor and astringency! Thank you so much for your recipe!

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