Traditional mead recipe

03 Oct 2020 / Oscar F
A demijohn of glass fermenting mead.

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 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


  • 1 kg Honey
  • 4.5 l Water
  • 10 g Mead yeast


Wash the demijohn.

Fill the demijohn with water and sterilizer.

Wait 10 minutes.

Wash the stockpot.

Pour the sterilized water from the demijohn in the stockpot.

Wash two spoons, a funnel, a hydrometer, a thermometer, a bung and an airlock.

Put the equipment in the stockpot with the sterilized water.

Wait 10 minutes and rinse the equipment thoroughly and put them in a dish rack.

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.

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)

Pour the honey water mix in to the demijohn.

Pour the yeast in the demijohn and put on the bung with airlock.

Let it ferment for around 4 weeks.

Measure the gravity with a hydrometer. I got +5 °Öchsle ( = 1.005 Specific Gravity)

Transfer into bottles. Drink, enjoy and scold in the company of good friends!