Honey Mead

One of the earliest fermented beverages, and one that even predates beer, is honey wine (mead).  In its most basic form,  mead is an alcoholic beverage made by fermenting honey and water.

750 mL honey, raw*
3 L water, mineral

Whisk water and honey until honey has dissolved. Cover with a towel and ferment for three or four days at room temperature until bubbly. Once bubbly, transfer to a glass jug and take care to burp the container daily and let the air escape (or cork with an airlock that will allow air to escape.) Once the bubbling subsides in a couple of weeks, the mead is ready to drink. The mead can be flavored with fruit or citrus and used in sorbets, granitas, or drunk on its own. You can also experiment with fermenting different types of honey—orange blossom, star thistle, tupelo, and wildflower. Young meads can be fermented for two weeks at which it will taste like barely sweet champagne. Mead can also be fermented for many months for a dryer taste and complex flavor.
*If you are not using raw honey, add a pinch of fresh yeast.