For those making mead and related drinks
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Post by quixoticgeek » Wed Nov 28, 2012 12:47 am

I want to make some mead, I have some the honey, and I have the various things like tannic acid, citric acid etc...

But I am unsure how best to use these in the recipe to make a good balanced mead? Any ideas?



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Re: Mead

Post by oldbloke » Wed Nov 28, 2012 1:24 am

Not really, no. Lots of info and recipes at
I've decided to only make melomels as dry meads aren't to all my guests tastes, and to use high tolerance yeasts for them to get up to 18ish ABV. I just think mead should be strong.

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