Mead is a fermented beverage that uses honey as the primary source of fermentable sugars.

learn more… | top users | synonyms

0
votes
2answers
39 views

Sulfur Smell from Fermentor

======================== 20 lbs. Forest Honey 12 lbs. Blueberries water to 6 gallons 5 grams of D-47 4 tsp. Fermaid K + DAP ======================== After the initial vigorous fermentation, I ...
2
votes
2answers
2k views

How to raise pH (or lower acidity) of mead

I have a mead that I think has too high of an acid level. I am looking for ways to raise the pH or lower the acidity1. Roughly 7 months ago, I made a 5 gal batch of mead. The original fermentation ...
1
vote
1answer
248 views

Mead has infection/discoloration

I brewed a sweet mead on February 24th, 2013, racked it to secondary on April 4th, 2013, and was getting ready to bottle it now (end of July). I had been out of town for a few weeks and when I came ...
1
vote
1answer
61 views

Has My mead gone south?

This is rather my first time doing a mead. It has been a month since i put it up for fermentation. Its been locked in a relatively stable temperature and totally dark enviroment. Today, after a full ...
8
votes
1answer
1k views

Possibly infected mead: is it worth keeping?

I tried making cherry mead again (the first time I tried this it got infected). I tried again yesterday, and it looks like I've got some sort of contamination ("infection"). This time I thought that ...
6
votes
1answer
1k views

Cherry vinegar (was supposed to be mead)

Last week I started a cherry mead and discovered yesterday that it had turned to vinegar (and not even nice-tasting cherry-flavoured vinegar - it smelled and tasted awful, though the colour was ...
1
vote
3answers
105 views

Mead keeps separating… HELP!

I just created a pomagranate mead and now it is separating it's self... Ingredients: 49 oz pomagranate Puree 6 lbs Clover Honey 2 tsp Acid Blend 3 tsp Yeast Nutrient 1 tsp Pectic Enzyme 1 tsp Grape ...
1
vote
1answer
50 views

Sour, almost bitter mead

I made my first batch of mead a few years ago, and it tasted like nail-polish remover when I first tasted it. I put it away and forgot about it, then pulled it out about 6 months later when looking ...
4
votes
2answers
84 views

Will accidentally shaking the mead lower the alcohol percentage?

I shook the mead during fermentation and I'm concerned that i may have hurt the yeast, causing it to produce less alcohol. Could this happen, or am i over thinking it?
1
vote
1answer
143 views

Should I use Fermaid-O or Fermaid-K while fermenting mead?

I've been making a mead for last two years, and a huge supporter of staggered nutrients additions to mead where you use Go-Ferm to rehydrate the yeast, adjust pH level with potassium carbonate, and ...
17
votes
17answers
18k views

What do you get if you distill mead?

This is just out of curiosity... I mean if you distill beer, you get whiskey... if you distill wine, you get cognac/brandy... if you distill fermented molasses, you get rum... if you distill ...
1
vote
1answer
176 views

How many volumes CO2 will push out a champagne cork?

I'm bottling a mead to pass out around Christmas time. I know mead isn't traditionally carbonated, but I want that satisfying cork pop and super effervescence. I have a floor champagne corker and an ...
1
vote
1answer
25 views

Pomagranate mead color

I've been fermenting my pomagranate mead for about 2 weeks now and I'm planning on racking it in a week. My question is why does my mead have a brown red color? Is this a normal colour for pomagranate ...
0
votes
1answer
57 views

Off smell in my mead

I recently started brewing mead and during my first racking I noticed a chemically smell that had a alcohol vinyl smell. I can't figure out if my mead has turned or not. I did another racking today ...
2
votes
1answer
80 views

What would cause bottle-carbonation to fail?

I made a Hydromel (beer-strength mead) around 5% using champagne yeast. After fermentation I split it into a few small batches... some I added ginger, some I added orange zest, some remained ...
2
votes
1answer
99 views

Fermenting mead: low vs high temperature

I'm planning to make a batch of dry show mead (white wine experience). I have Lalvin 71B-1122 Narbonne yeast, and fermentation temperature range for it is from 59-89° F (15-30°C). Lets say how ...
9
votes
4answers
2k views

why do you degas wine but not beer?

After reading this post, I was wondering why have I heard of people degassing wine, but never beer? Does one also need to degas mead?
1
vote
1answer
28 views

Freshly Pitched Yeast at top of Must

I'm making some homemade mead and I just pitched my yeast. My must has quite the gradient to it. The top is a light brown where the yeast is then it fades to golden toward the bottom. Should I attempt ...
0
votes
2answers
108 views

Will this recipe make drinkable mead?

I want to make mead, but lack any real equipment/skill. I have done "wine" and "mead" before, but only at the "hooch" level of quality and control. All I have access to is a siphon tube and ~2L ...
0
votes
2answers
179 views

What type of yeast to use for a low ABV mead?

I'm looking to experiment making a low-alcohol mead (i.e. under 8% ABV). In terms of buying a sachet of yeast I can see standard beer/cider/wine variants and obviously for brewing there are loads of ...
2
votes
1answer
50 views

How to make a mead beer/ale

Mead (in the UK at least) seems to generally be made as a wine, typically flat around 12% ABV. I'm interested in making more of a beer/ale type drink... carbonated, around 5% ABV, by fermenting honey ...
1
vote
1answer
99 views

How often can I rack?

Okay, so I made a really sweet mead with 18 lbs clover honey, so it's pretty dark. Do you have to rack more often to try to clear meads with more honey? And also, how often can I rack, and how many ...
1
vote
1answer
50 views

Must won't ferment, too sour?

I prepared a must for a mead last weekend (recipe below) and after a whole week there has been no fermentation activity. I took a pH reading and it came in at 4.4 - is it likely that the must is ...
5
votes
3answers
4k views

When should I rack my mead?

I am making mead for the first time using honey from my hives. It has been going for 3-4 weeks and I'm not sure if it's time to rack it. The fermenting has been slow, which I think might be due to the ...
1
vote
1answer
495 views

Should I back-sweetening a very dry mead?

So, I made a batch (4.5 gallons) of show mead using 10lbs of locust honey. Starting gravity was 1.091 I used dry white wine yeast and fermentation went relevantly quick (with some help of potassium ...
0
votes
2answers
44 views

Going from Mead to Beer

I have a little bit of experience in making mead, I have a batch to be bottled in a few days. Now, I wanted to try to make beer next, where should I start? What are the major differences between ...
2
votes
2answers
246 views

Mead Stuck Fermentation

So, I made a 5 gallon batch of mead on 10Apr2015. I used 17 lbs of pasteurized clover honey and 4 gallon of spring water (no-boil method). OG = 1.130. I used D47 Lalvin yeast (3 packs) with 1/4 tsps ...
0
votes
1answer
84 views

Creating a tincture extract question

Good afternoon, guys. I never done tincturing before, and actually just saw a recipe for Capsicumel (jalapeno mead or methodology). The recipe states adding 2 peppers into the primary when the ABV ...
1
vote
3answers
143 views

Why my mead is sparkling?

I just tasted my mead after 3 months of brewing and now it tastes ok, but it is sparkling, like champagne. It also tastes a little like it. Actually, i never tasted mead before so i don't know hot it ...
0
votes
2answers
99 views

Airlock not pressurized, any explanation other than a leak?

I'm in the primary fermentation of mead, using one of these "big mouth bubbler" 5 gallon fermenters and an S airlock. Initially, when the fermentation was really vigorous, the airlock behaved as ...
2
votes
2answers
98 views

When to add fruits or berries into mead?

I'm getting a bit confused with adding fruits or berries into mead... Some recipes suggest adding it into the secondary (like purés). On other side there are multiple videos of people fermenting ...
10
votes
4answers
416 views

What to expect when making mead?

I've been brewing ales for almost two years (extract plus specialty grains), and I want to try my hands at making a mead. What should I expect to be different in the brewing process? Will there be a ...
0
votes
4answers
236 views

It is necessary to sanitize my wine thief after primary fermentation

I have made several batches of wine from kits and a few batches of mead. One of the things that must be done after primary fermentation is to test the specific gravity. The wine kits I have used ...
1
vote
1answer
355 views

What can have caused my mead to have the taste of yeast?

I brew my first mead one month ago. I've put 1 dose of honey for about 3.5 of water. Ended up with a 2 liters of must in a pet bottle. I've put 10 grams of yeast (the entire sachet). Since i started, ...
7
votes
3answers
9k views

Alternative/homemade yeast nutrient?

I forgot to add nutrient to my must when I put it in my carboy the other day (first time brewing mead). I fear I won't be able to get to my homebrew store before it's too late, so I'm wondering if I ...
3
votes
3answers
550 views

Best yeast for Mead

I have been making mead for close to 5 years now. I do my mead a little different than most. I use Safale US-05 dry ale yeast. I let it ferment for 3 weeks then I transfer out of the fermenting ...
0
votes
1answer
219 views

Fruit mead - VERY vigorous fermentation

I have made several batches of meads, using different yeasts, with the same recipe. I then picked the yeast that made the best mead (IMO) and made some fruit meads. I followed the same recipe, but ...
0
votes
2answers
87 views

Did I mess up my mead?

I am attempting to make 1.5 liters of mead as a first go. I was very lazy though and used a whole packet of lalvin 71b-1122 on such a small batch. 1 week has gone by. The color looks good but ...
9
votes
1answer
4k views

Can I keep mead/wine in stainless steel bottles?

So what do you use for bottling? I'm really starting to look into stainless steel bottles. There are companies that make them (with customized artwork, no less) for conference shwag but you could ...
1
vote
1answer
319 views

Making Sweet Mead this weekend

guys, I'm planning to brew a sweet mead this weekend with 15-18 lbs of honey for a 5 gallon batch... Here's my goal... I want it to be strong (15% or so) and sweet. I'm pretty much prepared, but ...
4
votes
1answer
471 views

Is there an Optimal Amount of Time to Leave Fruit in a Melomel's Primary or Secondary Fermentation?

I have read that some Mazers never let fruit sit in their fermenting wine or mead for more than two weeks while others will leave the cap for the entire time. Is there any measured science behind the ...
0
votes
1answer
235 views

Bentonite Haze in Mead

I have been doing mead for a few years on-and-off now, and have a few 25L batches that finished a 3 week primary and 3 week secondary ferment. There is still a tiny bit of bubbling inside, and I was ...
4
votes
2answers
2k views

Is it necessary to top off wine in a carboy?

Inspired by Ron's post here, I'm wondering how necessary it is to top off a carboy of wine that is aging. I have 5 containers of mead/wine right now and they all have headspace. Not a ton but they ...
6
votes
4answers
2k views

Can I ferment mead without campden tablets?

I think that campden tablets lend an odor to my mead that requires my letting the wine breathe for a while. I get headaches from this too. Assuming I'm right about this, would pasteurization of the ...
10
votes
7answers
5k views

Concerns/Considerations for making mead with raw honey?

I may be able to source enough raw honey to make a batch of mead from it. Are there any special concerns that I need to be aware of? If I don't boil it, should I use camden tablets to control any wild ...
11
votes
4answers
7k views

Mead made from Agave nectar?

The health food store near me has a sale on dark Agave nectar such that 1 kg costs less than their average 1 kg of honey (usually it costs slightly more than honey). I noticed on the nutritional info ...
1
vote
3answers
372 views

A way get scum out when making mead without boiling?

Is there a way to get the scum out of the must when making mead without boiling? I used to vigorously boil the must and it would produce a lot of scum which was easily removed. I've since read that ...
13
votes
9answers
1k views

What are some good online sources for recipes?

What are some good online sources for recipes? Please specify the type of recipes the site has (extract, all-grain, mead, cider, etc.).
3
votes
3answers
620 views

Pectic Enzyme in Secondary?

I am doing a melomel and am putting some mangos in primary and again into secondary a month later. I was going to put pectic enzyme into primary, do I need to put additional into the secondary?
1
vote
1answer
245 views

How to Sterilize Bung and Hole while Maintaining a Strong Seal?

How do you sanitize and prepare a bung for stopping a carboy? While making sure that it will maintain a good seal and not POP off sometime later. In depth I removed and sterilized my bung and ...