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Joe’s Ancient Spiced Mead

Joe’s Ancient Spiced Mead


  • 1.5kg Raw Honey – Orange Blossom
  • 1 Lg Orange – cut up in to slices that fit your demi-john or carboy
  • 25 - 30 Raisins
  • 1 Cinnamon Stick
  • 1 - 2 Whole Cloves – they can be strong in flavor
  • 1 Pinch (Nutmeg or Allspice)
  • 5g Mead Yeast or even bread yeast would work
  • Water to fill to 4.25L mark


  1. 5L Demi-john/carboy – cleaned and sanitized with silicon bored bung and airlock.
  2. In a saucepan warm up the honey and some water (1-2L). just to dissolve honey. Once cooled off – use a funnel and pour into demi-john.
  3. Wash the orange well. slice small enough to push them through opening. rinds included.
  4. Add raisins, cloves, cinnamon stick and nutmeg.
  5. Fill with water to 4.25L mark 8 - 10cm from the top (or pre-mark your demi-john).
  6. Seal the demi-john and shake like crazy 2 - 3mins, aeration process helps with fermentation.
  7. Set aside to cool. Once at room temperature you can add the dry yeast
  8. Add the bored silicon bung and airlock. Sit back and let it do its thing! Don’t Touch!!! Put in a dark space, it will start working very soon. After major foaming stops in a few days, you may need to add some water then again – Don’t Touch!!!


Racking - Don't you dare
Additional feeding - NO 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.

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!