Glass carboys are the traditional choice of mead makers. Secondary fermentation vessels must be made of food grade materials. Two or three months of aging in a carboy gives the mead plenty of time to clear. Glass is easy to clean and sanitize and will last a life time if cared for. Remember safety first. Never put boiling water into a glass vessel. The high temperature will cause the glass to expand quickly and break.

homemade mead with mulling spices

Mead Making

Honey, Water and Yeast Make the Ancient Drink Called Mead