Saturday, September 29, 2012

My First Mead

A friend of mine has discovered that he has a gluten sensitivity, and wanted me to try making a mead.  I decided to go with this recipe.  Compared to making beer, this looks like it should be pretty easy!


  • 15 lbs of honey (I used a local wildflower honey available at my local homebrew store)
  • 5 tsp acid blend
  • 5 tsp yeast nutrient
  • 1 packet of champagne yeast
I made a starter the day before.  On brew day, I mixed the 15 lbs of honey with water into the boil kettle for a total of 5 gallons.  Mix it up and slowly bring the temperature up to 170 deg F.  Hold the temperature for 20 minutes. (there is some disagreement here between those who make mead - some say the heating is unnecessary due to the antibiotic properties of the honey, and claim the temperature affects the taste.  Others say the heating is necessary to pasteurize it.  Since this is my first mead, I just decided to play it safe and go ahead and heat it).  Chill the mixture to 70 deg F.  Then add 5 tsp of acid blend and 5 tsp of yeast nutrient.  Finally, pitch the yeast.  After 3 months, you are supposed to transfer to a secondary carboy to finish fermenting.  Looking forward to seeing how this one comes out!  Could be a long wait, though - honey is a slow fermenter, and apparently can take 6 mos to a year to fully ferment!

1/13 update: racked to secondary carboy.  Checked gravity: 1.104 SG.

6/18 update: Checked gravity: 1.074 SG.  This is clearly taking longer than anticipated.  I think I will pitch some new yeast.

6/27 update: pitched packet of LALVIN EC-1118 yeast and 1 tsp of yeast nutrient.

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