Basic Sweet Mead Recipe

Sweet mead.
Sweet mead.

This is a sweet mead that the boys will be sharing on an upcoming episode of The Mead House. A very easy to make recipe if the proper methods and protocols are followed. You can hear JD, Bob, Aaron and Jeff talk about putting this recipe together on Tuesday night MArch 22 at 9pm est, and providing follow-up on subsequent shows in the future. Check the broadcast calendar for updates.

 

ADDITIONAL INFORMATION – Alternative nutrient schedule using Fermaid O

11.25g of Fermaid O at 24, 48, 72 hours and on day 7. Mix your solution with 1 cup of must, gradually add back while stirring.

Basic Orange Blossom Mead
Print Recipe
This is a sweet mead made with orange blossom honey and one vanilla bean to add a little mouth feel.
Servings Prep Time
5 gallons 1 hour
Servings Prep Time
5 gallons 1 hour
Basic Orange Blossom Mead
Print Recipe
This is a sweet mead made with orange blossom honey and one vanilla bean to add a little mouth feel.
Servings Prep Time
5 gallons 1 hour
Servings Prep Time
5 gallons 1 hour
Ingredients
  • 20 Pounds Orange Blossom Honey
  • 12.5 grams GoFerm Protect
  • 2 tsp DAP
  • 1 tsp Fermaid K
  • 1 Vanilla Bean Indonesian, Madagascar or Mexican
  • 10 grams Lalvin 71B Yeast
  • 5 gallons Spring Water **enough to fill fermenter to 5 gallons
Instructions
  1. Add the honey to a 7.9 gallon bucket. Use a drill mounted lees stirrer to dissolve the honey with one gallon of water. **Continue to add water and mix thoroughly until you have a gravity reading on your hydrometer of 1.134 You should have a total volume around 5.5 gallons. This is called the must. Make sure the honey and water is mixed thoroughly before taking your gravity reading or your reading will not be accurate.
  2. Heat one cup of spring water to 110*F. Mix in the Goferm and dissolve completely. When the water cools to 104*F, pour the water into a clean sanitized glass casserole dish. This increases the surface area and allows more even rehydration. Sprinkle the yeast in top of the water. Do not stir! Allow to sit for 20 minutes. I like to place the dish in the microwave because it is dark, warm and I don't have to worry about anything falling into it. After 20 minutes stir gently with a sanitized spoon. Slowly, over a five minute period, add one cup of must stirring gently a little at a time. Once the cup of must had been added, allow to sit another 20 minutes. The temperature should be within 10*F of the must. Gently pour the yeast into the must. There is no need to stir. Cover with a clean cloth and secure with rubber bands to keep out bugs.
  3. Mix the 2 tsp DAP and 1 tsp Fermaid K together to make a nutrient blend and store in a sealed container.
  4. You will use the drill mounted lees stirrer to degas the mead twice per day only. More is not better! Do this for the first 7 days. You will add 3/4 tsp of the nutrient blend 24 hours after adding the yeast and repeat every 24 hours until it is all used. This will be 4 nutrient additions total.
  5. After degassing the mead for the last time in day 7, put the lid on the bucket and fill an airlock with vodka or sanitizer and install. Leave the mead to ferment for 2 more weeks. Siphon the mead into a 5 gallon glass carboy leaving behind as much sediment as possible. Add one vanilla bean which has been sliced and cut into one inch pieces. Leave the vanilla bean in the carboy for 2-3 weeks. Taste after 2 weeks to determine if you need more time on the vanilla.
  6. Siphon off the vanilla bean and any sediment that has accumulated into another 5 gallon glass carboy. Top up to the neck with spring water if needed. Airlock and let age as desired.
  7. ADDITIONAL INFORMATION - Alternative nutrient schedule using Fermaid O 11.25g of Fermaid O at 24, 48, 72 hours and on day 7. Mix your solution with 1 cup of must, gradually add back while stirring.
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