Sweet Mead Recipe

Mead Making photo for Sweet Mead Recipe

Traditional sweet mead uses a process that impedes fermentation leaving residual sweetness in the wine.

Procedure

Combine 1 gallon of water with the honey. Heat to 180 degrees F. Reduce heat and hold the temperature between 175 and 180 degrees F. for 10 minutes. Stir occasionally and skim any white film off of the surface. Do not boil.

Remove pot from the heat and place in a sink of cold water to reduce its temperature. Stir every 10 minutes and then change the sink water. Do this 3 times.

Add 1 gallon of water, acid blend, yeast nutrient, pectin enzyme and grape tannin. Stir well.

Starting Fermentation: Clean and sanitize fermenter pail, lid and airlock.

Open the packet of wine yeast and pour it into the fermenter pail.

Pour the must into the fermenter. Add bottle spring water to make a full three gallons.

Close the fermenter pail and attach the airlock.

Allow to ferment at room temperature for 3 weeks.

1st Racking: Racking mead should be done by gently siphoning. We do not recommend using wine pumps or filters. Mead is very susceptible to oxidation.

Move the fermenter pail into racking position at least 2 days before actually transferring the mead. This will allow time for the sediment to settle back down.

Clean and sanitize a 3 gallon carboy, stopper, air lock and siphon set up.

Crush 3 Campden tablets and place them into the carboy. Gently siphon the mead from the primary fermenter into the bottom of the carboy. Be careful not to disturb the sediment.

Add distilled water to bring the level of the mead up to the bottom of the carboy neck.

Close the carboy with an air lock and ferment in a dark place for at least 30 days but not more than 45 days.

2nd Racking: Clean and sanitize the carboy and repeat the 1st Racking Step but only use 2 crushed Campden tablets. Add 1½ teaspoons of potassium sorbate at this time.

Allow the mead to rest in a dark place at least 30 to 45 days.

3rd Racking: At this time, wine conditioner or a blend of honey and Potassium Sorbate (¼ teaspoons per cup of honey) can be added to sweeten the mead to taste.

Bottling: Mead can be bottled as you would wine or beer. I prefer to bottle in 375ml wine bottles or 7oz clear beer bottles. These smaller sizes reduce waste caused by leftovers. If the beer bottle method is used the caps must be the oxygen barrier type. Wine bottles should be closed with a 1-3/4 inch cork.

homemade mead with mulling spices

Mead Making

Honey, Water and Yeast Make the Ancient Drink Called Mead