Simple Honey Mead Using Stingless Australian Native Bee Honey

This is a super simple and delicious recipe to make home made honey mead with a splash of stingless Australian native bee honey. Adding in stingless Australian Native Bee Honey gives the mead a very subtle tangy bit not seen with regular honey.


Utensils needed

  • 5 Litre demijohn with airlock
  • Brewing sterilizer
  • Measuring jug


  1. Ensure all equipment is clean a sterilized before starting.
  2. Add all of the two different types of honey into the demijohn. If you do not have access to Stingless Native Bee Honey. Just use 1.6 Kilograms or regular honey.
  3. Wash the orange skin to remove any pesticides or nasties potentially on the orange skin.
  4. Chop the orange into sections small enough to fit in the demijohn opening and add the orange to the demijohn.
  5. Add the raisins, cinnamon stick and clove to the demijohn.
  6. Fill the demijohn with 3.8 litres of water.
  7. With the lid on very carefully shake the demijohn to mix up all the ingredients and oxygenate the brew.
  8. Once the brew is at room temperature add in 1 teaspoon of bread yeast and install the airlock.
  9. Place the brew in a coolish dark location. Ideal temperature is around 20 to 25° C. Hallway cupboard, Laundry or Kitchen cupboards can bee great locations.
  10. Leave the brew for approximately 2 months for the yeast to convert all the sugars into alcohol. You will know when the brew is ready as the demijohn will change from cloudy to clear.
  11. Now it is time to decant out the mead from the demijohn into storage bottles. Make sure not mix up the sediment and only extract the clear liquid.
  12. All done! You have now completed making simple honey mead using Stingless Australian Native Bee Honey. On average using bread yeast you should have some mead around 12% alcohol.
Honey Mead Using Stingless Australian Native Bee Honey

Want to make some adjustments?

  • Too sweet – Add less honey
  • Not sweet enough – Add more honey
  • Want a higher alcohol percentage – Try a proper brewers yeast so that the yeast can handle the higher alcohol content.



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