Mead is an alcoholic beverage that is made from water and fermented honey. Non-alcoholic mead also exists.
The most important piece: a 6 gallon fermenter or carboy. If you have a traditional carboy, that’s excellent; most people choose a plastic bucket with an airlock lid.
– 13-15 pounds (5.8-6.8 kg) honey – 4-5 gallons of water – 1 package of yeast, such as champagne yeast, Lalvin D-7 yeast, or similar – 2 teaspoons yeast nutrient/energizer
Yeast nutrients or yeast energizers Acids – these include tannic, malic, and tartaric and are use to reduce the level of pH in the mead, thereby enhancing the flavor Pectin enzymes – used to reduce the haziness of mead
How much alcohol you get at the end of the brewing process is directly related to how much honey (sugar) you use. If you want a dryer mead, use less honey.
This helps with fermentation by liquefying any crystals of sugar in the honey. To do so: Submerge your containers of honey in warm water.
This will go on for about 1-2 weeks. Give the fermenter a shake once in a while—nothing too crazy.
Some mead brewers will keep their mead in the secondary fermenter for about 7-8 months in a dark, cool place before bottling.
To bottle your mead, you will need tubing, a bottle filler, and an auto-siphon. If you already homebrew beer, then this step should be familiar.
Step 6: Enjoy Your Mead!
Give it a try or make your own and let us know how it goes!