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Traditional Mead

Most mead recipes start with this basic semi-dry mead recipe, then add fruit puree and/or spices for the many variations you will find.

Semi-Dry Mead

6 lbs. Honey
2 teaspoons Acid Blend
2 Tablespoons Yeast Nutrient
1 teaspoon Grape Tannin
3 Campden Tablets
1 packet of Cote de Blanc Wine Yeast

Brewing Instructions

In a very clean stock pot, combine 1 gallon of bottled spring water (do not use distilled water) with the honey. Rinse honey jar with water from the pot.
Heat the mixture to 180°F. Reduce the heat and hold the temperature between 175° and 180°F for 10 minutes. Stir occasionally and skim any white film (bees wax) off of the surface. Do not allow to boil.
Remove kettle from the heat and place it in a sink of cold water to reduce its temperature. Stir occasionally and change the sink water when it becomes warm. Do this until temperature is below 85°F.

Starting Fermentation

Clean and sanitize your primary fermenter and airlock.
Place two gallons of bottled spring water in the sanitized fermenter pail. Allow the water to splash around so it picks up oxygen.
Add the pasteurized honey then, using a sanitized spoon; vigorously stir in all the remaining ingredients except the campden tablets and yeast.
Pitch the yeast by sprinkling it on the surface of the must. Close the primary fermenter and attach the airlock. Allow it to ferment at room temperature for 14 days or until the activity in the air lock slows to less than 1 bubble per minute, whichever is longer.

*See How To for more information about making mead

PACKAGE INCLUDES
Chemicals & Yeast
25 Taster Corks
Easy Clean
Air Lock & Stopper
Primary Fermenter
Better Bottle Carboy
Siphon Setup
Bottle Filler
Instructions
This system can make it all. The UBS provides all the equipment needed to produce a variety of fermented beverages. The kit combines the common equipment needed for all homemade fermented beverages along with the unique items needed to prepare specific drinks. The Universal Brewing System uses techniques and recipes developed over hundreds of years to produce homemade beer, wine, mead, and cider. The extensive instruction booklet provides recipes utilizing fresh ingredients available at any farmers market and most supermarkets. Instructions and recipes for the large variety of beer and wine making ingredients available from leeners.com, are also included. You will find that the convenience of these quality products, combined with their year-round availability will make your new hobby enjoyable and rewarding.

Dry Mead Recipe $29.95
Stronger than dry white wine made from grapes and can reach 18% abv. This kit includes 6 pounds of honey and Cuvee yeast. Ingredients for 3 gallons.

Sweet Mead Recipe $29.95
Slightly weaker than dry mead and has stronger honey flavor and character. The sweetness comes from the 6 pounds of honey and Cote Des Blanc wine yeast. Ingredients for 3 gallons.

Honey Clover 3 lb. $13.95
Honey Clover 12 lb. $44.95
Our honey is 100% pure honey, direct from the hive with no blending or additives. It is the perfect honey to use in mead making and homebrewing.

Winemaking chemicals and yeast assortment

Recipes are not included.

Refill pack for wine making. Contains individual bottles of acid blend, grape tannin, potassium sorbate, pectic enzyme, yeast nutrient, campden tablets, and 1 each of Cote des Blanc, Montrachet, Cuvee and Champagne wine yeast.

5 grams for 5 to 6 gallons of wine

This yeast is derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, like Geisenheim Epernay, but producing less foam. It requires nutrient addition for most chardonnay fermentations. Côte des Blancs produces fine, fruity aromas and may be controlled by lowering temperature to finish with some residual sugar. It is recommended for reds, whites, sparkling cuvées and non-grape fruit wines.