The Big 20/20 Event: Day 1: Make Your Own Honeyed Mead

Dear Mermaids and Mermen,
I’m thrilled to introduce you to the work of Sarah Leonard.

I know how much y’all love to partay and celebrate! This is the perfect post for a rainy Saturday afternoon. (It’s blissfully pouring over here in Santa Barbara, CA. We really needed the rain badly.)

Sarah’s mead recipe is going to make you feel all splishy-splashy with delight. (And it looks super yum. I’m going to try it too!)

Bon apetite!

honeyed mead recipe

Hello there lovelies! I hope you are well, wherever in the world you are joining us from and WELCOME TO OUR BIG 20/20 EVENT!

I am so looking forward to sharing with you a whole series of 20 tutorials from a whole team of talented creatives, including myself.

As the organiser of the event, I thought it only fair that I kick things off with my own tutorial. It is a recipe I based on one in the above spell book and was something that was completely new to me. Let’s make some Honeyed Mead together. The perfect drink to accompany Game Of Thrones 🙂 Here’s the how-to:


You will need: honey, boiled water, tin foil or cling film, cinnamon, mixed spice, yeast, bottles to put your mead in when it’s finished.

honey all ready

1. Squeeze out a good helping of honey, covering the bottom of a good sized pan.

I used a lot of honey!

Here’s how much honey I used – that was a full 375g bottle!

water added - time to stir!

2. Fill up the pan with your boiled water and give it a good stir so the honey isn’t all caught up at the bottom of the pan.

bubble, bubble, toil and trouble

3. Heat and stir frequently. It needs to be heated for about 5 minutes in total.

spices and yeast

4. Get your easy bake yeast ready alongside your spices.

stirred and steamy

5. Add a good sprinkle of cinnamon and all spice and stir well.

adding in the yeast

6. Add in a packet of yeast and stir well.

Another good stir

covered in foil and ready to brew!

7. Cover with foil/cling film and place in a cool dark place for 7 days, allowing it to brew.

a quick check

I gave mine a quick check after the 7 days were up. You don’t have to!

covered and into the fridge

8. Place in the fridge for a further 3 days and allow the sediment to settle at the bottom.

out of the fridge

9. Remove from the fridge.

straining the liquid

10. Strain out the liquid through a sieve into a pouring jug.

poured into the waiting bottle

11. Pour into your empty bottle. (NB Make sure it is cleaned well in hot soapy water)

we tested a wee dram

We poured out a little sample at this point, just to see what it was like. It was a sweet drink, which tasted a lot like those posh elderflower cordials you sometimes buy at county fairs and markets. Yum! My husband loved it!

with a cherry on top, of course!

adding labels to the bottles

12. Next, I labelled the bottles (you can do this beforehand if you’d like). I cut the labels to size after I printed them.

mod podge heaven!

13. Then used a good coat of mod podge to seal them onto the glass.

front and back

I made labels for the back and the front of my bottles. If you’d like to use my labels, you can download them to print here.

use plenty of mod podge

smooth out and leave to dry

14. Smooth out your labels.

I had enough for two bottles!

15. Leave the glue to dry.


Ta-da! Your mead is packaged and ready. We did have a taste immediately, but we then bottled up our mead and have put it away for the recommended fermenting time (anywhere between 3 and 7 months). We’re wondering if it will be more potent by then?!

curiously sarah

Sarah Leonard is a curious soul, who lives a magical creative life with her kitties and her husband. She runs an Etsy store full to the brim with artistic curiousities, and writes regularly on her blog A Cat-Like Curiosity. She is also the founder of The Curiously Gorgeous Sisterhood, a gorgeous community full of light, life and inspiration.

© 2022 Kris Seraphine. All rights reserved.