Mead Recipes
Benjamin Williamson
Initial Notes:
What follows are several Mead Recipes, all 1-2 gallons in size. A typical yield from an initial 1-gallon batch is between 4-5 wine bottles (25.5 oz / 750 mL). Linear scale-up works for larger batches. A single packet of yeast is enough to start fermentation up to 5 gallons of must. I prefer K1-V1116 yeast for all-purpose use, but feel free to experiment with other yeasts. Whole spices are strongly encouraged for use over ground spices, as they are easier to remove after infusion. Several recipes use organic juice. Any commercial juice used in these recipes should be free of preservatives like benzoates, sulfates, or phosphates. A good rule of thumb is “no ingredients ending in ‘-ites’ or ‘-ates’ are allowed.” Added ascorbic acid (vitamin C) is fine. Sweeteners like corn syrup or cane sugar will also not disrupt fermentation.
Do not worry about letting fermentation continue for too long- more time is almost always better than less, and this is NOT a precise science. Sometimes recipes will finish in two weeks; other times the same recipe can take two months. If you have properly sanitized your brewing equipment, your mead spoiling is almost impossible. Many meads and wines are bottle-aged for years before consumption, and these recipes, even without preservatives, should easily have 2-5 year shelf life… if you can wait that long!
Brewing Equipment:
Sanitation is the most important step to ensure a safe fermentation that produces quality mead. Starsan ® mixed to the manufacturer’s instructions has worked for 50+ batches for me. Glass vessels are best for fermentation, but food-grade plastic can also be used. I typically use 1-gallon glass jugs or wide-mouth fermenters (looks like a giant glass pickle jar) for initial fermentation and then a 1-gallon glass jug for secondary fermentation/aging for 1-gallon batches. I use a 2-gallon food-grade bucket for larger batches that use whole fruit. Fermenters should be fitted with an airlock during fermentation. Liquid-containing air locks should be filled with Starsan® solution or alcohol (50% vodka works okay)- not water.
A hydrometer and a 100-mL plastic graduated cylinder are recommended- glass graduated cylinders are expensive and prone to breakage. A common supermarket turkey baster is a good tool for extracting small amounts of mead from a vessel for tasting and gravity readings.
A racking cane and syphon should be used to transfer fermented liquids to prevent oxidation and contamination. Fermented liquids can be mildly exposed to air without contamination by bacteria or acetobacter (which would turn mead into vinegar), however, exposure to air should be limited as much as possible.