Questions tagged [mead]

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

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32
votes
25answers
80k 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 ...
16
votes
9answers
2k 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.).
14
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8answers
17k 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 campden tablets to control any ...
13
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5answers
18k 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 ...
12
votes
5answers
6k 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?
11
votes
4answers
551 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 ...
10
votes
5answers
30k 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 ...
9
votes
5answers
13k 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 ...
9
votes
3answers
93 views

Hibiscus mead changed color after adding yeast nutrient

I'm making an hibiscus-tea mead. The tea/honey mixture had a really nice red color. But after I added the yeast nutrient, the color turned black. The nutrient I'm using is LD Carlson Yeast Nutrient (...
9
votes
1answer
3k 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 ...
9
votes
1answer
10k 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 ...
8
votes
4answers
4k views

Strange aftertaste in mead?

I've been making mead for a while and there's something I can't quite resolve. Some batches are said to have a strange, solvent-like or "turpentiney" after-taste. Most people don't seem to notice it ...
8
votes
4answers
2k 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 great)....
8
votes
3answers
972 views

Longevity of bottled mead

I have some mead in bottles, which have been stored in a reasonably cool, dark place for possibly as much as two years old. I had intended to leave it for about a year for bottle conditioning, but now ...
8
votes
2answers
18k 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 ...
7
votes
4answers
6k views

What equipment do I need to start making mead?

What equipment do I need to start making mead at home?
7
votes
2answers
2k views

Yeast nutrient schedule for meads?

Somewhere I remember a mention that a "more-modern" technique in brewing meads involves a regular schedule of adding yeast nutrients while in the primary. I was never able to find the reference again ...
6
votes
2answers
335 views

I have some “expired” mead yeast, is it still good?

I have some liquid mead yeast that has expired a couple years ago, according to the date on it. It has always been kept in the refrigerator. Could it be revived and used or do I need to buy some new ...
6
votes
1answer
1k views

Aging mead in a wood mini barrel

I just got this cheap wood barrel that was suppose to be for aging whiskey. I want to age my mead in the wood mini barrel. What is the best practice for doing so considering the mini barrel shown ...
6
votes
1answer
708 views

Adding ginger to cider/cyser/mead

I've been dabbling with simple ciders in the past few years. I've been particularly enjoying those made with honey as an adjunct - I'm not sure whether it should be classified as a honey cider or a ...
6
votes
2answers
1k views

How to correct Mead with too much citrus?

I put 5 oranges into my first 5 gallon mead and after 3 weeks it tastes overpoweringly like grapefruit. I don't like grapefruit. At 10 days, I racked 2 gallons into a carboy with 2 lb of mulberry (...
6
votes
1answer
217 views

How to sanitise cherries?

I intend to make a melomel based on a Polish trójniak with (sour) cherries. As we're in season, I will probably buy fresh fruit at my local grocery store or market. What I wonder about is how to best ...
5
votes
2answers
2k views

How to get rid of gas from mead?

I have brewed 5L of mead (1 part honey to 3 parts water). After 9 months I can no longer see any sedimentation in the bottle, however when I taste the mead I can feel it's a little sparkling (besides ...
5
votes
4answers
582 views

Banana Mead Yeast Suggestions

I'm planning to brew a banana mead, and would like to start fementation with a Belgian yeast so that it has a good strong banana nose. I will finish with a champagne yeast, so I'm not particularly ...
5
votes
3answers
177 views

Safe way to backsweet a braggot with honey?

Just made an experimental batch of chocolate braggot. About 60% various grain and 40% honey, OG 1.069, Safale S-04 yeast. We like to have some sweetness as well as mid-high carbonation in the final ...
5
votes
1answer
546 views

Does white honey have greater effect on gravity?

A few weeks ago I made my first mead (actually a braggot). I ordered a 12 lb bucket of raw honey. To my surprise, when I opened it the honey inside was a creamy, almost foamy opaque white. It didn't ...
5
votes
1answer
209 views

Orange juice stain the brew bucket, or even worse?

Hello fellow home brewers! I am looking to begin an orange melomel tomorrow using this page as inspiration. After making some orange juice from the same oranges as the one's I will be using, I ...
5
votes
1answer
223 views

Adding pectic enzyme to mead

I do not have any pectic enzyme and want to start a mead batch today. Can it be added later as there is no supply distributor in my town
5
votes
2answers
1k views

Yeast, CO2 Toxicity with mead and beer

Degassing CO2 during early fermentation is important for wine and mead. But why not for beer? I'm getting back into mead making and see plenty of references to degassing the must during early ...
5
votes
2answers
380 views

How does one apply nutrient to a mead brew

My wife discovered that the mead we are brewing smells a bit off, and a book we have on the topic suggest we may not have applied enough micronutrient. Any suggestions on getting more in? We have ...
5
votes
1answer
463 views

How to calculate ABV% with step feeding

I would like to make a high ABV mead, and plan to divide the honey into 3 or 4 increments for the yeast. This has to be done so that the yeast are not under stress from osmotic pressure. However, I ...
5
votes
1answer
805 views

Did my mead stall? What can I do?

Edits are in bold italics This is my first mead and I know I've made more than a few mistakes up to this point in the process, but I'm hoping for a Mead Doctor to roll in and tell me what I can do ...
5
votes
2answers
4k views

How do I un-stuck a mead's fermentation?

Some relevant facts: 18 pounds of Trader Joe's Mesquite honey, water to 5 gallons, yeast nutrient and energizer (I think it was 1 teaspoon of each, but a computer failure ate my notes). Yeast: Wyeast ...
5
votes
3answers
2k views

Would Lalvin's 71B-1122 make a good cyser?

From Lalvin's website: ...has the ability to metabolize high amounts (20% to 40%) of malic acid. It also says that it produces "rounder, smoother..." wines. I'm thinking this would be a nice match ...
5
votes
4answers
673 views

Semi-Sweet, Medium ABV, Sparkling Mead - Is it possible?

I may asking to much for a homegamer but is it possible to make semi-sweet/sweet mead carbonated? I'm trying go for around 1.05 FG and 7%~10% ABV. This can be done easily fermenting dry then adding ...
4
votes
2answers
2k 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?
4
votes
2answers
1k views

Mead is taking up space in my carboys. When can I bottle it?

So the mead I made six weeks ago did not taste great when I moved it into secondary. Plenty of solvent notes. I have big plans for lager season and want that secondary back. I'm planning on force ...
4
votes
2answers
4k 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 ...
4
votes
2answers
1k 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 ...
4
votes
1answer
217 views

Changing the PH of mead for fermenting necessary?

I’m currently creating a batch of mead. I’ve watched a lot of videos about the process. I’ve seen some people do it because they said you need to have it between 3.6 and 3.9 ph. And some just don’t ...
4
votes
3answers
385 views

Is there anything different I need to do to age a mead for an extreme amount of time?

I was thinking about doing a very long-term aging on a batch of mead. The original idea was that when I have children in the future, I'd brew a batch as soon as Jr. comes home, and age it until ...
4
votes
2answers
3k views

Recipes for Banana Mead

I was inspired to make a banana mead after reading Gravity's Rainbow. I have made mead before, and looked online for recipes, but all of them contain grape juice. Is the grape juice there for some ...
4
votes
5answers
232 views

Stuck Mead Fermentation?

Obligatory: This is my first batch of Mead and I'm still learning the ropes. If I've made any critical mistakes, please point them out but do know: odds are, I had no idea of that particular issue. I'...
4
votes
1answer
122 views

Neutralizing yeast prior to backsweetening

It’s coming up on the third week of secondary for my first mead batch and my intention was to sterilize the yeast culture with campden tablets and potassium sorbate. I added the correct dose of each ...
4
votes
2answers
272 views

FG too low to read

I bought a hydrometer to level up a bit my game, It works great for Initial Gravity measures, it has a range from 0.997 to 1.100. My problem comes when it finishes the fermentation, I get a very VERY ...
4
votes
3answers
56 views

How to approximate when half the sugar has been fermented

The EC-1118 datasheet suggests a procedure wherein you pitch the full amount of yeast in 10% of the total volume of your liquid, and let it ferment until approximately half the sugar is used up, and ...
4
votes
1answer
2k views

Fruit Flies in Airlock. How can I Test if Mead is Okay?

In short After approximately 5.5 month my airlock full of vodka has lost 60% of its volume and now has trapped a couple dozen of fruit flies. Should I be concerned for my batch of Mead? What methods ...
4
votes
2answers
6k views

How to safely remove mold from corks?

I have a mead that has been sitting bottled in a cool underground closet for about a year, and the corks appear to have some mold growing on the outside. Apparently the closet is a bit more moist ...
4
votes
1answer
82 views

Batch Management - How do you manage your batches for container volume?

So what do you feel is the best way to manage batch sizes? Personally make oversize batches and try to fit it in the largest carboy I have. For subsequent rackings, I will size the carboy down a size ...
4
votes
1answer
298 views

Sweetness level for a dry mead

According to BJCP guide, a dry mead is a mead with FG approximately 0.995-1.010, and semi-sweet mead is 1.010-1.025. I have a session/hydromel (with OG=1.050) mead finishing at 1.005. It is very ...