Where to start with mead?

For those making mead and related drinks
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JamesF
Drunk as a Skunk
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Location: West Somerset

Where to start with mead?

Post by JamesF » Sun May 24, 2015 9:28 pm

I have two or three 15lb buckets of honey that has gone absolutely rock solid and I'm thinking rather than try to get it all runny again and bottling it, I could just put an opened bucket in an FV with five gallons-ish of water, nutrients etc. and give it a couple of days in the fermentation cabinet with an occasional stir, add some yeast and let nature take its course. Does that sound excessively cavalier?

Given that I know next to nothing about making mead, is there a good place to start in terms of recipes and processes?

James
Fermenting: Nothing!
Conditioning: London Pride, Old Speckled Hen, Beaverdale Chardonnay
Maturing: Brewalong Wee Bee, Arkell's Kingsdown, Beaverdale Sauvignon Blanc, Beaverdale Gewurztraminer, Beaverdale Shiraz (5G)
Drinking: Marston's Pedigree, Elderflower Champagne, OSH, London Pride, Arkell's Kingsdown, Seymour's Hobgoblin, Jim's ESB, Fuller's ESB, Arkell's 3B, Beaverdale Shiraz, Beaverdale Merlot
Planned: SMaSH brews with a range of hops, some variety of stout
Pints brewed in 2016: 323
Pints brewed in 2015: 619

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adman1966
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Location: Skelmersdale

Re: Where to start with mead?

Post by adman1966 » Mon May 25, 2015 10:07 am

I think that may be too much honey.

The calculation is approx 1lb of honey in a 5 gallon batch equals 1% ABV.

If your yeast tolerance is 15%, 15lb of honey is medium, less honey will finish dry and more will finish sweet.

This is fairly approximate but should give you a starting point. Someone with more experience than me should be able to advise further. :)
I was very, very drunk!

JamesF
Drunk as a Skunk
Posts: 913
Joined: Fri Feb 10, 2012 12:09 am
Location: West Somerset

Re: Where to start with mead?

Post by JamesF » Mon May 25, 2015 10:11 am

Sounds like I might have to get all the honey into solution and then split the batch in that case.

James
Fermenting: Nothing!
Conditioning: London Pride, Old Speckled Hen, Beaverdale Chardonnay
Maturing: Brewalong Wee Bee, Arkell's Kingsdown, Beaverdale Sauvignon Blanc, Beaverdale Gewurztraminer, Beaverdale Shiraz (5G)
Drinking: Marston's Pedigree, Elderflower Champagne, OSH, London Pride, Arkell's Kingsdown, Seymour's Hobgoblin, Jim's ESB, Fuller's ESB, Arkell's 3B, Beaverdale Shiraz, Beaverdale Merlot
Planned: SMaSH brews with a range of hops, some variety of stout
Pints brewed in 2016: 323
Pints brewed in 2015: 619

fatbloke

Re: Where to start with mead?

Post by fatbloke » Sun Jun 07, 2015 7:11 pm

Have a read of the newbie guide over at gotmead forums.

Traditional meads (honey, water, yeast, nutrients) uses about 3 to 4lb of honey in the gallon.

A starting gravity IRO 1.100 to 1.110 is good. Not too much to cause problems, strong enough that you'd have alcohol protection in the finished batch.

Honey is hygroscopic so with the water and a bit of time, it should dissolve fine.......

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