Homemade Mead... Anyone done it?

Discussion in 'Back to Basics' started by Redneck Rebel, May 27, 2012.

  1. Redneck Rebel

    Redneck Rebel Monkey++

    Looking for some insight into making my own traditional (honey, water, & yeast only) mead. This is something I use regularly and I'd prefer make it than buy it because of the personal level in which it is used in my life.
  2. RightHand

    RightHand Been There, Done That RIP 4/15/21 Moderator Moderator Emeritus Founding Member

    I have a friend who used to make it - I'll send her a message and ask for tips
  3. Quigley_Sharps

    Quigley_Sharps The Badministrator Administrator Founding Member

  4. Redneck Rebel

    Redneck Rebel Monkey++

    Much appreciated! If someone else has been through trial and error I'd much rather learn from their mistakes rather than my own.
  5. tulianr

    tulianr Don Quixote de la Monkey

    Let us know how the experiment goes. It sounds like something I'd like to try.
  6. Gunny Highway

    Gunny Highway Hard Work and Sacrifice blessed by God's Grace

    love the stuff - have batches going all the time
  7. before you drink some try going back and adding a bit of raw honey to the mix. Some of them this improves the taste, some it makes worse, but try just a small amount and see if you like it better. If you do this it will often start fermentation back so be careful about it breaking containers.

    I enjoy it when I drink it though I don't drink very much of anything anymore.

    I will be checking to see how it turns out for you so please post your progress.

  8. Cephus

    Cephus Monkey+++ Founding Member

    My son does ours and all I do is what i'm told when we do it !!
    I do have some bottles that have a date on them from 1995,we cracked one open last time he was here and it has a really good kick to it .
    I think it gets sweeter the longer ya age it !!
  9. Brokor

    Brokor Live Free or Cry Moderator Site Supporter+++ Founding Member

  10. Gunny Highway

    Gunny Highway Hard Work and Sacrifice blessed by God's Grace

    I use clover honey with mine. I have used gooseberries, raspberries, blueberries, strawberries, blackberries and black currants. Black currant and gooseberries were the best. that black currant batch was a one off as I have never been able to duplicate the flavor of that one batch ( Gunny wipes tear.... )
    Cephus likes this.
  11. tacmotusn

    tacmotusn RIP 1/13/21

    Keep trying, and keep sipping. It will either make that tear go away, or flow like Niagra Falls. .... LOL
    TheyCall MeBruce likes this.
  12. Hispeedal2

    Hispeedal2 Nay Sayer

    There was an article recently in Backwoodsman that covered Mead.

    Brewing is on my list of hobbies to pick up.
  13. Witch Doctor 01

    Witch Doctor 01 Mojo Maker

    - Basic Mead Recipe

    Here is a very basic recipe for making Mead to get you started.
    You can also use this recipe as a base line for creating other
    styles of Mead later on.

    For 5 Gallons Of Mead:

    * 13 Pounds of Honey
    * 2 Tablespoons
    Yeast Energizer
    * 6 Tablespoons
    Acid Blend
    * 1 Teaspoon
    Wine Tannin
    * 5
    Campden Tablets
    * Water To Total 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.

    - Basic Process

    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 hour.

    2. After 24 hours, add one package of Lalvin ICV-D47 Yeast and
    allow to ferment 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
    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 and 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.

    For a little more information on the fermentation process and how
    to avoid any common pitfalls, see the article, "The Top 10
    Reasons For Fermentation Failure" listed at the link below:
    <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:eek:ffice:eek:ffice" />
    "The Top 10 Reasons For Fermentation Failure"

    - More Mead Recipes . . .

    * 9 Pounds of Honey
    * 2-1/2 Gallons of Apple Juice
    * 2 Tablespoons of
    Yeast Energizer
    * 4-1/2 Tablespoons of
    Acid Blend
    * 3/4 Teaspoon of
    Wine Tannin
    * 5 Campden Tablets
    * Water To Total Batch to 5 Gallons
    * 1 Pkg.
    Lalvin EC-1118 Yeast

    Blackberry Melomel:
    * 11 Pounds of Honey
    * 4 Pounds of Chopped Blackberries
    * 2 Tablespoons of
    Yeast Energizer
    * 4-1/2 Tablespoons of
    Acid Blend
    * 1/2 Teaspoon of
    Wine Tannin
    * 5 Campden Tablets
    * Water to Total Batch to 5 Gallons
    * 1 Pkg.
    Lalvin K1V-1116

    * 15 Pounds of Honey
    * 15 Cloves
    * 2-1/2 Ounces of Grated Ginger Root
    * 5 Ounces of Elderflower
    * 2 Tablespoons of
    Yeast Energizer
    * 5-1/2 Tablespoons of
    Acid Blend
    * 1/4 Teaspoon of
    Wine Tannin
    * 5 Campden Tablets
    * Water To Total Batch to 5 Gallons
    * 1 Pkg.
    Lalvin ICV-D47 Yeast

    - If You Like Your Mead Sweet . . .

    You can sweeten your Mead by adding more honey, or sugar. But,
    three things have to happen first:

    * 1. The fermentation needs to be completely finished and the
    Mead needs to have been given a couple of weeks to clear. The
    Mead should also be check with a hydrometer to verify that it is
    done. It should read between .995 and .998 on the Specific
    Gravity scale.

    * 2. You also need to carefully siphon the wine off any sediment
    into a clean container. Otherwise, this sediment will be stirred
    up again when you mix in your honey for sweetening.

    * 3.
    Potassium Sorbate needs to be added to the Mead as a
    stabilizer. Otherwise, the fermentation will eventually start up
    again when the additional honey is added.

    It is important that all three of the above happens before adding
    a sweetener of any kind, otherwise you may get sediment occurring
    in the bottom of you wine bottles, or worse yet, re-fermentation
    may start up in the bottles.

  14. Redneck Rebel

    Redneck Rebel Monkey++

    It doesn't seem like it oughta be too hard to do, but I'm still a bit hesitant.
  15. tacmotusn

    tacmotusn RIP 1/13/21

    You big wuss. Go buy a six pack of 3.2 beer. Mean while ship me that bottle of Liquid apple pie. [beat] and don't pee in it.
    TheyCall MeBruce likes this.
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