2011 November: Making Mead:  Doug and Karen demonstrated how to make mead.

Equipment:  

 

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• Mixing container and fermenter (Size depends on batch sizes - Doug's and Karen's holds over 15 gallons)

   

• Gallon Carboy - Glass is recommended - It won't absorb the mead.  (Multiple sizes is needed for racking to minimize the amount of oxygen in the carboy).

   

• Drilled Stoppers to Fit Carboy

   

• Airlock

   

• Hydrometer (Measures sugar content)

   

• Bottle Brush

   

• No Rinse Sanitizer

   

• Corker

   

• Bottles & Corks

   

• Racking Tube with Anti-sediment Tip

   

• 5 ft. Siphon Tubing

   

• Bottle Filler with shut off valve

   

 

Books:

 

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• Winemaker's Recipe Handbook - Raymond Massaccesi

   

• The Art of Making Wine - Stanley F. Anderson

   

• Complete Mead Maker - Ken Schram

   

 

Ingredients:

 

• Honey

   

• Water

   

• Yeast (Wine or Champagne)

   

• Peptic Enzyme

   

• Yeast Nutrients

   

• Campden Tablets (kills unwanted bacteria)

   

• Fruits or spices

   

 

Tips:

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• Measure sugar content with hydrometer for starting specific gravity - target 1.090 - if below add honey, if above add water.

   

• When hydrometer reading reaches 1.040 (after about a week) siphon to carboy.  Do not siphon sediment.

   

• When adding fruits, juice the fruits and put pulp in a cloth bag and toss in fermenter.

   

• If fermentation seems to stop, doesn't reach 1.040, it is probably too acidic and chalk should be added.

   

• Rack (transfer from one carboy to another) every week or so to remove sediment.  Leave as little air as possible in carboy.

   

• Add honey at the end to sweeten to taste.

   

• Typical mead alcohol content is 13% by volume.