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Questions tagged [mead]

Mead is a fermented beverage that uses honey as the primary source of fermentable sugars.

171 questions
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What to expect when making mead?

I've been brewing ales for almost two years (extract plus specialty grains), and I want to try my hands at making a mead. What should I expect to be different in the brewing process? Will there be a violent initial fermentation? Is it more sensitive…
Bill
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My mead has no alcohol, but a lot of sediment

I started making my very first mead. I took 1kg of pure single-flower honey and 2.5L of water (actually, not tap water but a bottled one). According to the suggestions, I did: Warm 1L up to almost 50 Celsius. Add the honey, mix, and avoid the whole…
Luis Masuelli
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Adding pectic enzyme to mead

I do not have any pectic enzyme and want to start a mead batch today. Can it be added later as there is no supply distributor in my town
Audrey Tuftin
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When to add fruits or berries into mead?

I'm getting a bit confused with adding fruits or berries into mead... Some recipes suggest adding it into the secondary (like purés). On other side there are multiple videos of people fermenting fruits and berries in the primary... Is there like a…
Trigger
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2 answers

Mead is taking up space in my carboys. When can I bottle it?

So the mead I made six weeks ago did not taste great when I moved it into secondary. Plenty of solvent notes. I have big plans for lager season and want that secondary back. I'm planning on force carbonating for a sparkling mead. Can I do so, then…
Rich Armstrong
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My mead is too sweet and stopped bubbling. Recommendations?

I brewed a mead with OG ~1.12 and it stopped bubbling at an FG ~1.05. It is undrinkably sweet. I used champagne yeast, and was expecting a much lower FG. Should I re-inoculate the batch? Alternatively, what does overly sweet mead mix well with?
keflavich
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Recipes for Mead Jelly

I have been making mead for awhile now, and I just came across Mead Jelly in the market. The jelly was excellent on hard cheese, and I'm wondering if anyone has made it and would like to share their recipe...
Auchtung
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Is there anyway to overcome thef potassium sorbate in apple cider to make it ferment

I have 5 gallons of apple cider that I an trying to ferment with 10 lbs.of clover honey 3.5 lbs. brown sugar to make cyser.the OG is 1.172 PH 3.6 and I can't get to ferment!I found out there is potassium sorbate in it.Is there anyway to get it to…
Darrell
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My mead tastes sour. Did I make honey wine or is it spoiled?

My mead tastes sour like dry white wine! I made a batch of mead this January, just under 10L. It was made from honey that had fermented a bit (I got it cheap), but I boiled it with the water, so that would have been killed. It was poured on two 5L…
Kitalda
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Sour, almost bitter mead

I made my first batch of mead a few years ago, and it tasted like nail-polish remover when I first tasted it. I put it away and forgot about it, then pulled it out about 6 months later when looking for something to drink, sampled it more out of…
Ryno
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Mead and the balloon

When my husband gets up in the morning, the balloons are deflated. When I get up 3 hrs later, the balloons are inflated. They stay inflated all day. It has been more than 3 weeks. Is the mead ready to rack? How do we know?
pickles
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A way get scum out when making mead without boiling?

Is there a way to get the scum out of the must when making mead without boiling? I used to vigorously boil the must and it would produce a lot of scum which was easily removed. I've since read that boiling too hot will damage the flavour. I tried…
FrustratedWithFormsDesigner
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I need help with my mead. Did i go wrong?

So i just started making my homemade mead for first time and i had been fermenting it for 3 weeks. But it has stopped bubbling and i was worried it stopped carbonating and it smells like strong wine and tastes of it too. Did i do something wrong or…
Mark Simpson
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Adding honey after initial fermentation

I have a few carboys with various mead concoctions. Unfortunately I didn't have enough starting sugar so I want to add some honey to restart and get my ABV above its current level of 4%. I don't have much head space left to add more honey. What is…
NathanDykstra
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Freshly Pitched Yeast at top of Must

I'm making some homemade mead and I just pitched my yeast. My must has quite the gradient to it. The top is a light brown where the yeast is then it fades to golden toward the bottom. Should I attempt to mix it or is it probably okay?
Vecta
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