Traditional mead recipe
Required equipment:
- 4.5-5 l Demijohn
- 4.5-5 l stockpot
- Hydrometer
- Thermometer
- Bung
- Airlock
Good to have equipment:
- Siphon
- Funnel
- Spoons
I used yeast M05 from mangrovejacks.com and vwp sterilizer.
To calculate the ABV you can use the formula:
(OÖ - FÖ) / 7.5 = ABV
OÖ: Original °Öchsle
FÖ: Final °Öchsle
My result: (63 - 5) / 7,5 = 7.73 ABV
Or this formula:
(OG - FG) x 131 = ABV
OG : Original Gravity
FG : Final Gravity
My result: (1.063 - 1.005) x 131 = 7.598 ABV
Ingredients:
- 1 kg Honey
- 4.5 l Water
- 10 g Mead yeast
Instructions:
-
Wash
Wash the demijohn.
-
Sterilize demijohn
Fill the demijohn with water and sterilizer.
-
Wait
Wait 10 minutes.
-
Wash stockpot
Wash the stockpot.
-
Sterilize stockpot
Pour the sterilized water from the demijohn in the stockpot.
-
Wash extra equipment.
Wash two spoons, a funnel, a hydrometer, a thermometer, a bung and an airlock.
-
Steriliser equipment
Put the equipment in the stockpot with the sterilized water.
-
Wait
Wait 10 minutes and rinse the equipment thoroughly and put them in a dish rack.
-
Dissolve honey
Dissolve the honey with 4.5 l new fresh spring water in the stockpot, heat the water to a max ~32°C to dissolve the honey completely.
-
Measure the gravity
Wait for the honey water mix to cool down below 20°C and measure the gravity with a hydrometer. I got +63 °Öchsle ( = 1.063 Specific Gravity)
-
Fill the demijohn
Pour the honey water mix in to the demijohn.
-
Add the yeast
Pour the yeast in the demijohn and put on the bung with airlock.
-
Fermentation
Let it ferment for around 4 weeks.
-
Measure the gravity
Measure the gravity with a hydrometer. I got +5 °Öchsle ( = 1.005 Specific Gravity)
-
Enjoy.
Transfer into bottles. Drink, enjoy and scold in the company of good friends!
