Mead Making · Beginner
Traditional Mead
A classic honey, water, and yeast mead. The exact honey mass is set by measured gravity rather than a fixed recipe assumption.
Batch size19 L (5 US gal)
Estimated ABV12–15%
Estimated OG / FG1.090–1.110 / 0.998–1.020
Recipe parameters are estimates, not guarantees. Measure gravity and follow yeast, nutrient, sanitation, and safe-packaging instructions for your ingredients and equipment.
Ingredients and batch scaling
- 6–7 kghoney, adjusted to measured target gravity
- waterTop up to final must volume after mixing honey.
- 1 packetmead-appropriate yeast
- nutrient additionsFollow a suitable yeast-specific schedule.
Method
- Sanitize equipment and dissolve honey into water, mixing thoroughly.
- Measure gravity and pitch yeast prepared according to its instructions.
- Use a yeast-appropriate nutrient schedule and monitor fermentation temperature.
- When fermentation is complete and gravity stable, rack off lees and allow mead to clear.
- Package only when stable; use a validated method if backsweetening.
Suggested fermentation timeline
- Day 0: mix, measure, and pitch.
- First fermentation: follow the selected nutrient schedule and log gravity.
- Weeks 3–8: verify completion and rack as appropriate.
- Months 2–6: clear and mature; package when stable.
Scaled quantities are proportional estimates. Yeast pitch rates, process losses, and equipment efficiency may not scale linearly.