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Traditional Honey Mead

This classic mead blends honey, water, and yeast into a smooth, honeyed beverage that improves with age and requires minimal hands-on time.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 20 12 oz serving
Course: Drinks and Beverages
Cuisine: Medieval, Traditional
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 15 pounds 6.8 kg raw or unpasteurized honey
  • 4 gallons 15.1 L filtered water
  • 1 packet 5 g dried wine yeast (Lalvin D-47 or Nottingham)
  • 1 teaspoon yeast nutrient
  • 1/2 teaspoon yeast energizer optional

Equipment

  • 5-gallon glass carboy or food-grade plastic fermenter
  • Airlock and rubber stopper (size 6.5 or 7)
  • Large stainless steel pot (10-quart minimum)
  • Thermometer (0 to 220 degrees Fahrenheit)
  • Hydrometer and test jar
  • Wine thief or turkey baster
  • Large stainless steel spoon
  • Funnel (wide-mouth, stainless steel or plastic)
  • Sanitizer (Star San or similar)
  • Cheesecloth or fine mesh strainer
  • Siphon and racking cane
  • Bottles and caps or corks
  • Bottle capper or corking tool

Method
 

  1. Sanitize all equipment by soaking in sanitizer solution for 1 to 2 minutes and allow to air-dry.
  2. Heat 4 gallons of filtered water to 130°F (54°C) in a 10-quart pot to preserve honey aromatics.
  3. Add 15 pounds of honey to the warm water and stir gently until fully dissolved, then cool the must to 68–72°F (20–22°C).
  4. Draw a sample with a wine thief, measure the original gravity with a hydrometer (target OG 1.100–1.120).
  5. Rehydrate the wine yeast in 1/4 cup lukewarm water for 15 minutes, then gently stir to activate.
  6. Transfer the cooled honey must to the sanitized fermenter using a funnel and pitch the rehydrated yeast, stirring for 1 minute to aerate.
  7. Dissolve 1 teaspoon yeast nutrient and 1/2 teaspoon yeast energizer in a small amount of water and add to the fermenter, stirring gently.
  8. Insert the stopper and airlock, fill the airlock to the fill line, and place the fermenter in a dark area at 65–72°F (18–22°C).
  9. Allow primary fermentation for 2 to 4 weeks, monitoring airlock activity and checking gravity until stable at 0.990–1.010 over 3 days.
  10. Rack the mead off the lees into a secondary fermenter, attach an airlock, and age for 3 to 6 months in cool, dark conditions.
  11. After aging, rack again if needed, then bottle the clear mead and age bottles for at least 6 months before drinking.

Notes

Mead benefits from patience and proper sanitation; store bottles in a cool, dark place and serve chilled.