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Balm Mead

Classification: mead, metheglin, balm

Source: Jane Beckman (, MLD #51, 12/8/92

I'm trying a mead variant on balm wine. Why use sugar when you can make a mead variation, right?

This is a 1 gallon test batch, partly because I didn't want to cut down the entire patch of lemon balm, hoping our warm weather will keep it going through the winter.

Ingredients: (for 1 gallon)


Boil the honey and water together. (I simmered it until black, ropey gunk stopped rising---what IS this stuff? Anyone ever encounter the like? This time, it took about 20 minutes to get all the scum off, less than normal, but it was mostly this truly gross black gunk that was rising.) Put modest amounts of the orange peel into the primary fermentation container with the balm leaves. (I took a strip of peel around the circumference.) Add the juice of the orange. Pour the must over the balm leaves and orange peel. It should be VERY hot, since you are essentially making balm tea, at this point. Cover, and leave to cool. When down to blood-warm, add yeast to the top and cover. Rack to secondary fermenter after three days and filter out the balm leaves at this time. Cork with a lock.