Traditional Mead
Mead — fermented honey water — is the oldest fermented beverage on record, predating both grape wine and beer. The modern revival treats it as a winemaking-adjacent project: high-quality honey, careful nutrient management, and patience. Drier styles taste like a cross between white wine and floral perfume.
ABV11-13%
Ferment28d
Age180d
Total208d
Ingredients
| 3 lb | Wildflower or clover honey |
| 1 gal | Spring water |
| 5 g | Yeast nutrient (Fermaid-O) |
| 5 g | Wine yeast (71B or D47) |
Equipment
- 1-gallon glass carboy
- Airlock
- Sanitizer
- Hydrometer
Steps
- Day 0
Mix must
Dissolve honey in warm water, top to 1 gal, cool to 70°F.
- Day 0
Pitch yeast
Add nutrient and yeast. Shake to aerate.
- Day 1-3
Staggered nutrient additions
Add 1/4 nutrient at 24, 48, 72h.
- Day 0-28
Primary
Ferment at 65-70°F until SG ~1.000 (3-4 weeks).
- Day 28-180
Rack + age
Rack off lees and bulk age 2-6 months.
- Day 180
Bottle
Bottle and rest. Mead improves with 6+ months.