Jeff and Chris dive in to the topic of what it takes to get started making mead, a topic both of them have been asked about countless times recently.
They start with a run down of the gear it takes to get rolling, all of which is available at your local homebrew store, or at our sponsor Bacchus & Barleycorn! Use our discount code MHP10 for all your gear and brewing related needs! Big thank you to Bacchus & Barleycorn!
Then Jeff runs down the Mead House 8% Starter Mead – a simple recipe you can follow to get started making a nice traditional mead and begin your journey into the world of making mead at home!
The Mead House 8% Starter Mead Recipe
Ingredients:
- 2-3# honey, a basic cost-effective variety is fine here
- 1 gallon bottled spring water
- 1 packet Lalvin 71-B wine yeast, this recipe only requires 2 of the 5 grams.
- 1.12g Fermaid K OR 2.24g Fermaid O
- 1/8th tsp Potassium Metabisulfite
- 1/2 tsp Potassium Sorbate
Proof 2g 71-B in a quarter cup of lukewarm (70-80 F) spring water, set to one side and observe for yeast activity.
Start with approximately 2# honey in your gallon jug. Fill the jug most of the way to the top with spring water. Mix honey vigorously and use a hydrometer to dial in specific gravity to 1.065, filling the jug to about half way up the neck. Once yeast is proofed and is displaying activity, add to the honey & water mixture along with yeast nutrient. Seal with a bung and airlock and let sit at ambient indoor temperature.
After 2-3 weeks, expect to see diminished activity in the airlock and the mead begin to clear. Use your hydrometer to read gravity and determine that the yeast has completed its fermentation. Mead can be racked to a secondary container at this point, this lower ABV will likely not require secondary aging, if fermentation has been complete and the mead has been moved off the yeast detritus, Potassium Metabisulfite and Potassium Sorbate can now be added to stabilize, wait 24 hours before adding additional honey for backsweetening and bottling.