Mead Day Saturday Aug. 5

American Homebrewers Association has released it’s official Mead Day recipe, Buckwheat Buffalo Traditional. We’ll get to that shortly.

Mead Day got it’s official start in 2002 being officially recognized by the American Homebrewers Association. It is an opportunity to assemble and celebrate with fellow mead makers, homebrew clubs and organizations, or individually and brew up a batch of mead. Mead has a documented history dating back to around 6500 B.C. in many cultures around the world, but rather than focus on it’s history, another way to celebrate is to learn to make mead if you’ve never done it before. With this simple recipe, there are two things you need to be sure and have some knowledge of, sanitization and temperature control.

Aaron Martin experiments with varietals.

StarSan and Iodophor are the two most common sanitizers used, and both are considered non-rinse. Temperature control is as simple as placing your fermenter in a cool place, basement for example, or provide some method of cooling to keep your fermentation somewhere between 60ºF and 70ºF.  It could be as simple as wrapping a wet bath towel or T-shirt around the vessel, and placing it in a small tub of water so that the bottom of the cloth is dangling in the water. The placement of a small fan blowing gently against the vessel will create a swamp-cooler effect.

Find a homebrew store in your neighborhood and pick up your supplies. The salesperson should be able to help you with your purchase. Expect to pay anywhere from $75 for minimal equipment to $120 for all the right tools. make sure you pick up the right yeast and nutrients mentioned in the recipe.

Sourcing the honey will be the most expensive part. If Buckwheat honey isn’t available in your area, you may have to order it online. Expect to pay a premium price plus shipping, something in the neighborhood of $100 or perhaps less.

Here is the award winning recipe by James Lallande of Hurst, Texas. This recipe won a gold medal in the traditional mead category at the 2016 National Homebrew Competition. Become a member of the American Homebrewers Association and check out the list of recipes online.

For a 3.5 gallon batch;

Original Gravity: 1.124

Final Gravity: 1.033

ABV: 11%

12 lbs Buckwheat Honey

2 packs of D47 yeast

2.5 tsp mix of 2 parts DAP and 1 part Fermaid K nutrient

Ferment for 120 days at 63ºF

You can also look for the Sweet Mead recipe here at The Mead House, and use it in place of the buckwheat recipe. Also be sure and listen to The Mead House podcast produced weekly. Subscribe to us in iTunes, Stitcher Radio or by using your favorite podcast app for Android or Apple.

Good luck and happy mead day!