Brew Day 1 for April: MEAD

As part of my promise to help Dad’s everywhere develop hobbies, stay sane, and learn new skills, I present to you – BREW DAY – The posts that follow what I am brewing, the recipes I use/create, the process I took and other odds and ends as to why I do what I do.

For the first entry in our series I present a simple but tasty Mead that will hit about 5-6% alcohol by volume, so very session-able indeed. The ingredients are dead simple and the process even more so. This mead will technically be a Methglyn – herbs (or dried fruit) and honey mixed. The fruit in this case will be Wild Berry Blend tea which will impart flavor, and the honey will be a mild clover honey.

Items you will need:
• Fermentor- a bucket or gallon jug – total volume today will be 1 gallon.
• Yeast – dry white wine variant (D47 is solid)
• Yeast nutrient
• 1.5-2 lbs of honey – raw is better, local is best but $$$
• 1-2 tea packets – I used wild berry blend
• Stir device
• Airlock
First clean and sanitize anything that will touch your mead. Use hot water and a dash of bleach after you thoroughly clean everything.

  1. Take your tea and steep for 30 minutes or until it’s just warm to the touch in 4 cups of water.
  2. In your fermentor add .25 gallon of water that is warm
  3. Add 1 tsp yeast nutrient
  4. Add your honey, if it’s slow going, put the container in a warm water bath to make it easier to get out
  5. Mix the hell out of that stuff in your fermentor.
  6. Now that the tea is cooled down and steeped, add that to the fermentor and mix like hell again.
    a. Mixing like this incorporates oxygen which is needed to start a fermentation. Where sugar gets converted to alcohol. Once you close you container do not open or allow air to touch again till you bottle to drink.
  7. Level out to one gallon by adding room temperature water.
  8. Carefully open and pitch ( toss in without touching) your dry yeast over the top of the fermentor.
  9. Close lid on fermentor and add airlock – could be the plastic kind in a bung with water or even a ballon with a pin hole in it wrapped over the top of the jug. Google it for pictures)
  10. Let sit at room temperature (62-78 degrees, check temps for your yeast you pick) for a week to 10 days. This really should be finished fermenting in 3-5 days but if your house is on the colder side it will take longer to finish ferment.
  11. After 3-5 days if you see no more air bubbles in the airlock ( or your ballon droops) and the mixture is looking clear and the yeast is on the bottom of the container, you are ready to syphon your MEAD to drinking vessels or a secondary container to carbonate. Chill mead and DRINK. Should be between 5-6% abv and may have slight fizz tingle.
Step 5
Sealed and ready to go ferment

OPTIONAL IF YOU WANT FIZZY/ CARBONATED MEAD
Seal the mead in a gallon jug or keg, add priming sugar or more honey and let the container sit for another 10-14 days. After that time the residual yeast will have eaten the new sugar/ honey you added and convert it into CO2 which will be absorbed into the beverage due to not having and airlock. Then, chill and consume within 2 days unless you individually bottled the mead.

CONGRATULATIONS YOU HAVE JUST MADE MEAD, HONEY WINE, NECTUR OF THE GODS. GO DRINK LIKE A VIKING YOU SAVAGE! SKÖL

5 gallons of strong honey wine, 2.5 gallons of Melomel (Grape Mead), Today’s 1 gallon test batch of Wild berry Mead

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