Basic Mead Recipe
Mead, the ancient drink of the gods, has been enjoyed for thousands of years and is still popular today. This honey-based alcoholic beverage can be traced back to ancient civilizations and is made by fermenting honey and water with yeast. Mead comes in many different forms, from traditional mead to flavored variations, and is loved for its unique taste and versatility. Making mead at home is a fun and rewarding hobby that is simpler than you may think. In this article, we will take you through a basic mead recipe that is perfect for beginners, with step-by-step instructions to guide you through the process. Whether you are a mead enthusiast or a complete newbie, this recipe will have you creating your own delicious mead in no time.
Basic Mead Recipe
Makes: 5 Gallons
13 Pounds of Honey
2 Tablespoons Yeast Energizer
6 Tablespoons Acid Blend
1 Teaspoon Wine Tannin
5 Campden Tablets
Water to Total of 5 Gallons
1 Pkg. Lalvin ICV-D47 Yeast
NOTE: If unprocessed honey is being used, it would be best to first cut the honey with water then heat it on the stove to about 180 degrees Fahrenheit for approximately 5 minutes. This is to allow the pollen, wax, and bits of bee to float to the top so that you can skim them off before using the honey in a recipe.
Methods / Steps
1. Mix together all the ingredients listed above, EXCEPT for the yeast, in an open container (primary fermenter). Be sure to crush and dissolve the Campden tablets. Cover with a light towel and let sit for 24 hours.
2. After 24 hours, add one package of Lalvin ICV-D47 yeast and allow it to ferment for 4 to 5 days or until your hydrometer reads around 1.030 to 1.040 on the Specific Gravity scale.
3. After 4 or 5 days, carefully siphon the Mead into a Secondary Fermenter so as to leave most of the sediment behind. This is called “Racking”. The Secondary Fermenter should be some type of food-grade container that allows you to attach an Air-Lock to it.
4. Allow the Mead to ferment another 2 to 3 weeks under air-lock, or until the hydrometer reads .998 or less on the Specific Gravity scale. Now the mead needs to clear. This usually takes at least an additional 2 to 3 weeks, sometimes as long as 2 months.
5. Once the mead has completely cleared, siphon it into a clean container and add a second dose of Campden Tablets at the rate of 1 tablet per gallon. It is then ready to be bottled and aged.