Mead Making 101
Produced for the Whiskey Row Brew Club
By: Jeff Herbert
Mead Maker and Owner of Superstition Meadery
Q. What do you need to Make Mead?
A. Honey, Water, and Yeast (And some yeast nutrient)
All About Honey
Bees collect nectar in order to make honey, to use as a food source.
Nectar is a sugar-rich liquid produced by plants. It is produced in glands
called nectaries, either within the flowers in which it attracts pollinating
animals, or by extrafloral nectaries which provide a nutrient source to
animal mutualists, which in turn provide anti-herbivore protection.
Common nectar-consuming pollinators include bees, butterflies and moths,
hummingbirds and bats.
Nectar has many chemical compounds, including amino acids, but the
primary component is sucrose. Sucrose is a disaccharide (2 Sugars) made
up of 50% glucose and 50% fructose.
Bees carry nectar in a sac connected to their digestive tract. It can weigh
up to 95% of their body weight. Upon return to the hive the nectar is
eaten and regurgitated multiple times in a communal process in order to
remove moisture content and introduce enzymes such as invertase, to
break sucrose down to fructose and glucose. Bees introduce this
substance into the combs and collectively fan their wings in order to dry
the honey to a stable state. Honey must be dried to an 18.6% moisture
content or lower, in order to prevent fermentation.
Honey is a mixture of sugars and other compounds. With respect to
carbohydrates, honey is mainly fructose (about 38.5% and twice as sweet
as glucose) and glucose (about 31.0%), making it similar to the
synthetically produced inverted sugar syrup (i.e. Belgian Candi Syrup),
which is approximately 48% fructose, 47% glucose, and 5% sucrose.
Honey's remaining carbohydrates include maltose, sucrose, and other
complex carbohydrates. As with all nutritive sweeteners, honey is mostly
sugars and contains only trace amounts of vitamins or minerals. Honey
also contains tiny amounts of several compounds thought to function as
antioxidants, including chrysin, pinobanksin, vitamin C, catalase, and
pinocembrin. The specific composition of any batch of honey depends on
the flowers available to the bees that produced the honey.
Hydrogen peroxide is formed in a slow-release manner by the enzyme
glucose oxidase present in honey. It becomes active only when honey is
diluted, requires oxygen to be available for the reaction (thus it may not
work under wound dressings, in wound cavities or in the gut), is active
only when the acidity of honey is neutralized by body fluids, can be
destroyed by the protein-digesting enzymes present in wound fluids, and
is destroyed when honey is exposed to heat and light. Honey chelates and
deactivates free iron, which would otherwise catalyze the formation of
oxygen free radicals from hydrogen peroxide, leading to inflammation.
Also, the antioxidant constituents in honey help clean up oxygen free
radicals present.
C6H12O6 + H2O + O2 → C6H12O7 + H2O2 (glucose oxidase reaction)
When honey is used topically (as, for example, a wound dressing),
hydrogen peroxide is produced by dilution of the honey with body fluids.
As a result, hydrogen peroxide is released slowly and acts as an
antiseptic.
Example Analysis of Honey:
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Fructose: 38.2%
Glucose: 31.3%
Maltose: 7.1%
Sucrose: 1.3%
Water: 17.2%
Higher sugars: 1.5%
Ash: 0.2%
Other/undetermined: 3.2%
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What Water is Best Suited for Making Mead?
Let Ken Schramm answer this one:
“I've heard this question frequently, and I have to say that I find it built on
a beer-based compulsion that doesn't necessarily fit.
Most of the water chemistry study in brewing is intended to match the
water source of a particular beer style, so that the brewer can tweak their
water to match that style. There really aren't many parallels in mead
making, and the meads being commercially made in the US aren't being
crafted to imitate a particular ideal commercial example. Unlike brewing,
there is no element of mash efficiency or husk tannin extraction in
meadmaking that can be affected by water chemistry. Even if one were
trying to clone, say dwójniak, the greater challenge would be in trying to
match the honey and other ingredients. That stuff is just not easy to come
by.
That said, I can readily say that yes, micro nutrients are a great thing, and
that a fantastic tasting water can never be a negative in your mead. As
far as finding the best tasting water, there is a great deal of subjectivity
there.
If you find the question really compelling, you could add to the knowledge
base by finding several examples of water that have published chemical
assays and brew identical batches with them. Then you could take them
all to the AHA conference and serve them to a room full of willing palates
and see what they think. That's always fun.
From my experience, the biggest impact seems to come from the
combination of honeys of given floral varieties and different yeasts. I think
that is where the mother lode of quality mead making knowledge is to be
found.”
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Yeast Life Cycle (From a Brewing Reference)
The life cycle of yeast is activated from dormancy when it is added
(pitched) to the wort. Yeast growth follows four phases, which are
somewhat arbitrary because all of the phases may overlap in time: 1)
the lag period, 2) the growth phase, 3) the fermentation phase, and 4)
the sedimentation phase.
Lag Phase
Reproduction is the first great priority upon pitching, and the yeast will
not do anything else until food reserves are built up. This stage is
marked by a drop in pH because of the utilization of phosphate and a
reduction in oxygen. Glycogen, an intracellular carbohydrate reserve, is
essential as an energy source for cell activity since wort sugars are not
assimilated early in the lag phase. Stored glycogen is broken down into
glucose, which is utilized by the yeast cell for reproduction – the cell’s
first concern. Low glycogen levels produce abnormal levels of vicinal
diketones (especially diacetyl) and result in longer fermentations.
Growth Phase
The growth phase, often referred to as the respiration phase, follows
the lag phase once sufficient reserves are built up within the yeast.
This phase is evident from the covering of foam on the wort surface
due to the liberated carbon dioxide. In this phase, the yeast cells use
the oxygen in the wort to oxidize a variety of acid compounds, resulting
in a significant drop in pH. In this connection, some yeast strains will
result in a much greater fall in pH than others within the same
fermenting wort.
Fermentation Phase
The fermentation phase quickly follows the growth phase when the
oxygen supply has been depleted. Fermentation is an anaerobic
process. In fact, any remaining oxygen in the wort is "scrubbed," i.e.
stripped out of solution by the carbon dioxide bubbles produced by the
yeast. This phase is characterized by reduction of wort gravity and the
production of carbon dioxide, ethanol, and beer flavors. During this time
period, yeast is mostly in suspension, allowing itself dispersal and
maximum contact with the beer wort to quickly convert fermentables.
Most beer yeasts will remain in suspension from 3 to 7 days, after
which flocculation and sedimentation will commence.
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Sedimentation Phase
The sedimentation phase is the process through which yeast flocculates
and settles to the bottom of the fermenter following fermentation. The
yeast begins to undergo a process that will preserve its life as it
readies itself for dormancy, by producing a substance called glycogen.
Glycogen is necessary for cell maintenance during dormancy and, as
mentioned, is an energy source during the lag phase of fermentation.
Yeast Reference
Lalvin Active Dry Yeasts
Lalvin 43 : This yeast was selected for its exceptional ability to restart
stuck fermentations, out-performing 33 different isolates tested against
each other and the traditional strains typically used to restart stuck
fermentations. The stuck fermentations used in the selection process
were from wines with high alcohols (14.3% with 21 gm/l residual sugar)
and high free SO2 (35 mg/l). Although selected for its restart abilities, it
also gives good sensory results when used in high sugar musts. It is a fast
fermenter with a temperature range of 55-95°. Alcohol tolerance is at leat
18%.
Lalvin 71B-1122 (Narbonne) : This yeast metabolizes more of the malic
acid during fermentation than most other yeasts and should be considered
for wines which are high in malic. It is noted for producing "fruity" reds
such as vin nouveau and works well with high-acid native North American
grapes, producing rounder, smoother, more aromatic wines that tend to
mature quickly. Because it is also known for making blush, rosé and semisweet wines with a tropical fruit character, it promotes these styles with
Cabernet Franc, Gewürtztraminer and Riesling. For obvious reasons, is
often the yeast of choice for a great many malic fruit and berries and for
vegetable-grape concentrate blended wines. Alcohol toxicity is
predictable at 14% and its temperature range is 60-85°. F.
Lalvin AC- : This yeast was selected from fermentations in the Loire
region with the objective of finding a strain that would lower the acidity
perception while maintaining and developing fresh fruit and floral
aromatics. A moderate speed fermenter, this strain can tolerate
fermentation temperatures to 85° F., yet still produce low levels of SO2
and H2S. This yeast is used in the Loire Valley for Sauvignon Blanc and
Muscadet as a complement to young, balanced dry or off-dry white wines.
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It should prove useful for high acidity North American native grape
varieties and high acid fruits. Alcohol toxicity is 14%.
Lalvin AMH (Assmanshausen) : This yeast enhances the varietal character
of such grapes as Pinot Noir and Zinfandel. It is considered a color
friendly strain that enhances spicy and fruity flavors and aromas. This
strain has a long lag phase, a slow to medium fermentation rate and
benefits greatly from the use of superior nutrients. Good strain domination
is obtained if the culture is allowed to develop in about 10% of the total
must for about 8 hours before final inoculation. It has a 15% alcohol
tolerance at a temperature rage of 68-86° F.
Lalvin BA11 : This strain is a relatively new selection (1997), isolated
near Estação Vitivinicola de Barraida in Portugal. It has excellent
fermentation kinetics, even at low temperatures (68-86°), a 16% alcohol
toxicity ceiling, and excellent promotion of esters. It promotes clean,
aromatic, varietal characteristics and intensifies mouthfeel and lingering
flavors in white wines and does almost as well with rosé styles. In
relatively neutral white varieties, it encourages the fresh fruit aromas of
orange blossom, pineapple and apricot. It requires a high-nitrogen
nutrient.
Lalvin BDX : A French isolate, Lallemand touts this strain as "The perfect
fermenter." It has perfect fermentation kinetics at a moderate rate and
temperature (64-86° F.) and does not generate a lot of heat during
fermentation. It is highly recommended for the production of quality dry
red wines (alcohol toxicity at 16%), especially Merlot and Cabernet
sauvignon, with minimum color loss and enhanced flavor and aroma. Like
BA11, it requires a high-nitrogen nutrient.
Lalvin BGY (Burgundy) : Isolated in the Burgundy region of France, this
strain should be considered primarily for commercial use rather than the
home. It is used in reds, particularly Pinot Noir, for slow fermentations
within a temperature range of 75-86° with an alcohol ceiling of 15%. This
is not an easy strain to use, but can produce good results when carefully
rehydrated following Lallemand's recommendations and inoculated into
must with balanced nutrients.
Lalvin BM45 : This strain was selected from many world class Brunello di
Montalcino fermentations for its enological characteristics. It is a
relatively slow starter, well adapted to long maceration programs within a
64-82° temperature range. It has high nitrogen requirements and can
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produce H2S if nutrient-starved. It produces high levels of
polysaccharides and therefore wines with increased mouthfeel. It tends to
bring out aromas in Sangiovese described as fruit jams, rose and cherry
liquors, with evident and clean notes of sweet spices, licorice and cedar. It
also is used to minimize vegetal characteristics and can be used with
Chardonnay as a blending component to increase mouthfeel. With a 16%
alcohol toxicity ceiling, it reliably ferments to dryness.
Lalvin BRL97 : This Barolo strain was selected from over 600 isolates
taken from 31 wineries of the Barolo region as a natural yeast from
Nebbiolo able to retain and enhance color. It is a fast starter and
moderately speedy fermenter within a temperature range of 63-84° F.
that demonstrates good MLF compatibility. It is recommended for its color
stabilization and sensory contributions in heavier structured reds such as
Zinfandel, Barbera, Merlot and Nebbiolo. It enhances color stability,
maintains structure and is favored when long aging is planned. It ferments
to 16% alcohol and has moderate nitrogen needs.
Lalvin CSM : Isolated in Bordeaux for Cabernet Sauvignon, Cabernet
Franc and Merlot. It favors color and phenolic extraction, is red fruit
driven, reduces vegetal aromas and adds complexity along with balanced,
round mouthfeel. Its optimum fermentation range is between 59-89° F.
and it does not handle alcohols above 14%. This strain requires high
levels of nitrogen and nutrients but will promote malolactic fermentation.
Lalvin CY3079 : This strain was selected from fermentations in the
Burgundy region to complement the typical white Burgundy styles of
winemaking. It is a slow, steady fermenter even at cooler temperatures
(60-86° F), demonstrates a good alcohol tolerance (15%), and produces
few volatile acids and H2S if its hight nitrogen needs are met. It is highly
recommended for barrel fermentation and sur lie aging of Chardonnay. It
releases peptides at the end of fermentation that are believed to enhance
many aromas, such as fresh butter, honey, white flowers, and pineapple. In
both the Chablis and Montrachet regions barrel fermentations with this
strain showed richer, fuller mouthfeel compared to other strains.
Lalvin DV10 : This is "the original Champagne isolate," according to
Lallemand, known in other contexts as Epernay. Its fermentation kinetics
are strong over a wide temperature range (50-96° F) with relatively low
oxygen and nitrogen demands. It is one of the most widely used strains in
Champagne and is known for clean fermentations that respect varietal
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character while avoiding bitter sensory contributions associated with
many other strains. It is highly recomended for both premium white and
red varietals, mead and cider production, and many fruit, berry, vegetable,
and herb wines. It is a fast fermenter with an 18% alcohol tolerance, is
famous for its ability to ferment under stressful conditions of low pH, high
total SO2, and is low foaming with low volatile acid production.
Lalvin EC-1118 (Prise de Mousse) : This is the original, steady, low
foamer, excellent for barrel fermentation or for working on heavy
suspended pulps. It is one of the most popular wine yeasts in the world. It
ferments well at low temperatures, flocculates well, and produces very
compact lees. It is good for Champagne bases, secondary (bottle)
fermentations, restarting stuck fermentations, and for late harvest grapes.
It is also the yeast of choice for apple, crabapple, cranberry, hawthorn,
and cherry wines. It has excellent organoleptic properties and should be in
every vinter's refrigerator. Alcohol toxicity is 18% and it ferments
relatively fast. It tolerates temperatures from 39-95° F. It is not, however,
tolerant of concurrent malolactic fermentation.
Lalvin ICV-D21 (Languedoc) : This strain was isolated in 1999 for
fermenting red wines with stable color, intense fore-mouth and midpalate tannin structure, and fresher aftertaste. It contributes
polysaccharides and retains higher acidity, inhibiting development of
cooked jam and burning-alcohol sensations in highly mature and
concentrated Cabernet Sauvignon, Merlot and Syrah. It produces very few
sulfur compounds, allows the expression of fruit from the grapes while
reducing the potential for herbaceous characters in Cabernet Sauvignon.
When blended with wines fermented with ICV-D254 and ICV-D80, wines
fermented with ICV-D21 bring fresher, deep fruit and continuous intense
sensations beginning in the fore-mouth and carrying through to the
aftertaste. It is almost as desirable a strain for whites as for reds, is a
moderately fast fermenter with a temperature range of 64-96°, and an
alcohol tolerance to 16%.
Lalvin ICV-D47 (Côtes-du-Rhône) : This is a low-foaming quick
fermenter that settles well and forms compact lees at the end of
fermentation, although when left on the lees, ripe spicy aromas with
tropical and citrus notes develop. This strain tolerates fermentation
temperatures ranging from 50° to 86° F. and enhances mouth feel due to
complex carbohydrates and high polysaccharide production. Malolactic
fermentation proceeds well in wine made with ICV-D47. This strain is
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recommended for making wines from white varieties such as Chardonnay
and for rosé style wines. It is ideal for persimmon, peach, nectarine, pawpaw, and mango, as well as aromatic wines such as rose petal,
elderflower, anise and woodruff. It is also an excellent choice for
producing mead if supplemented with yeast nutrients, especially usable
nitrogen. Its alcohol ceiling is 14%.
Lalvin ICV-D80 (Côte Rôtie) : This strain was isolated in the Rhône Valley
for its ability to ferment high sugar musts low in nitrogen and high in
polyphenols. It is a rapid starter, with moderate fermentation rates within
a temperature range of 64-96° F., and alcohol tolerance of up to 15%.
This strain is able to bring out differentiated varietal aromas by
reinforcing the rich concentrated flavors found in varieties such as
Zinfandel and Syrah, but it also enhances less aromatic varieties such as
Petite Sirah. To optimize complexity, it is recommended that finished reds
fermented with ICV-D80 be blended with finished reds fermented with
ICV-D254. The ICV-D80 compliments ICV-D254 by bringing more tannin
intensity to the blend and adds a long lasting smoke and licorice finish.
Lalvin ICV-D254 : This Rhône strain was isolated from Syrah
fermentations after screening 3,000 isolates and putting 450 of them
through trials for their enological properties. It was selected for its ability
to ferment in low-to-medium nitrogen musts. It is a low foamer with an
alcohol tolerance of up to 16% when fermentation does not exceed 82° F.
(53° is the low). In red wines this yeast strain develops ripe fruit, jam, and
cedar aromas together with a mild spiciness. On the palate it promises a
high fore-mouth volume, big mid-palate mouthfeel with intense fruit
concentration, and a mild spice and smooth tannin finish. Used on white
wines -- in particular barrel fermented Chardonnay -- the sensory profile
is described as showing pronounced butterscotch, cream, smoke, hazelnut,
and almond aromas.
Lalvin ICV-GRE : This strain from the Cornas area of the Rhône Valley
was selected for easy-to-drink Rhône style wines with up-front, direct
red fruit. This style is well expressed by short skin contact (3 to 5 days).
Under these conditions, this strain helps avoid the risk of vegetal and
sulfur off-characters in varieties such as Merlot and Cabernet Sauvignon.
In Rhône whites and rosés, it results in stable, direct, fresh fruit
characters such as melon and apricot and delivers big fore-mouth impact.
It has a temperature range of 64-96° F., an alcohol tolerance of up to
15%, and requires high nitrogen supplementation.
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Lalvin K1-V1116 (Montpellier) : This strain tends to express freshness of
the grape or fruit variety, especially in Sauvignon Blanc, Semillon and
Chenin Blanc, but also in fruit such as peaches, nectarines, kiwis, and
strawberries. Because it produces such flowery esters as isoamyl acetate,
hexyl acetate, and phenyl ethyl acetate, the natural fresh fruit aromas are
retained for a longer period compared to standard yeasts. It is
recommended for French hybrid whites, mature reds, and ice wines as
well. This strain ferments well under stressed conditions and may be used
to restart a stuck fermentation. Known among enologists as the original
"killer yeast," K1 dominates almost any fermentation and is capable of
fermenting to 20% alcohol if sufficient nutrients, nitrogen, and fermentable
sugars are properly employed, but 18% is quite reachable. It is a fast
fermenter and can tolerate a huge temerature range (50-107° F). It is not,
however, tolerant of concurrent malolactic fermentation.
Lalvin L2056 : This strain was selected for its ability to maintain varietal
fruit aromas and flavors of Côtes du Rhône varieties. It retains varietal
aromas and flavors well, has good alcohol tolerance (16%), and low SO2
production. It maintains good color stability at a temperature range is 5989° F. It is a quick to moderate rate fermenter with a relatively high
nutrient requirement. It is excellent for forward fruit style reds and is
becoming more available.
Lalvin L2226 : This is another vineyard isolate from Côtes du Rhône. It is
alcohol tolerant to 18% over a temperature range is 59-89° F. and is
highly recommended for high sugar reds and late harvest wines. In red
varietals, high color and good structure as well as black cherry, berry and
cherry cola aromas can be obtained with high nitrogen nutrients.
Lalvin MO5 : Isolated in the Loire Valley Muscadet region, this is a slow
fermenter that requires adequate nutrients and high levels of oxygen. It
works particularly well in low maturity white grapes from cool regions,
achieving 14% alcohol at 59-90° F. With lees aging, it will produce
roundness and lower acidity. Even in low quality fruit it produces floral
esters and fruity, balanced wines with a long finish.
Lalvin M1 : This strain is used to produce aromatic rosé and white wines,
especially wines with residual sugar. Due to the high production of esters,
typical descriptors include 'fruit punch', especially when fermented at
lower temperatures (down to 54° F.) and provided adequate, balanced
nutrition with high nitrogen. The production of esters is limited at
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temperatures above 68° F. and alcohol tolerance tops at 16%. The yeast
flocculates and settles to give compact lees.
Lalvin M2 : This is a neutral to low ester-producing yeast and needs a
high level of balanced nutrients with moderate nitrogen for a strong
fermentation finish. It can achieve 15% alcohol at 59-86° F. In both reds
and whites it can be distinguished by its expression of citrus and blossom
notes, but is also excellent for producing well-rounded rosé wines.
Lalvin QA23 : This is a Portugese isolate used for Sauvignon Blanc,
Chenin Blanc, Colombard, and Semillon for production of fresh, fruity,
clean wines. It enhances aromas of terpenic varietals through betaglucosidase activity. It has a low nutrient requirement and will ferment
juice of low solids content at low temperatures (50-90° F. range). It is a
fast fermenter with an alcohol ceiling of 16%.
Lalvin R2 : Isolated in the Sauternes region of Bordeaux, this strain has
excellent cold temperature tolerance (42-86° F. range) and will contribute
esters which makes it a very good strain for whites made from grapes
such as Riesling, Chenin Blanc, Vidal, and Seyval. It may be used for fruit
wines whenever a Sauternes wine yeast is specified. Alcohol toxicity is
16% and fermentation is fast. This yeast rarely sticks and in fact can be
used to restart a stuck fermentation if alcohol has not reached too high a
level.
Lalvin RA17 : This yeast was isolated in Burgundy and is used for young,
easy to drink Pinot Noirs and Gamays. It enhances the varietal aromas and
quickly develops an early release red. This strain should be good for
Zinfandel, Merlot, and even Black Spanish, but also for black fruit and
berries. This is a worthwhile strain to keep in the refrigerator for a
special need. Alcohol toxicity is 15% and it is quite tolerant of concurrent
malolactic fermentation. It does require a high nitrogen nutrient to avoid
the formation of H2S. Wines made from RA17 can be blended with wines
fermented with RC212, BRL97 or AMH to give a more balanced, complex
and fuller structure.
Lalvin RC212 (Bourgovin) : This yeast is traditionally used in the
Burgundy region for full red wines and is a favorite of home winemakers
seeking similar big reds. Naturally, it is perfect for Pinot Noir. It has good
alcohol reach (14-16%) and high temperature (68-86° F.) tolerance and
excellent color stability. This yeast requires high nitrogen nutrient
additions to avoid the potential development of H2S. It is quite suitable for
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use with non-grape black and red fruit (plums, prickly pear cactus fruit,
pomergrantes) and berries (blackberries, raspberries, dewberries,
mulberries). It is quite tolerant of concurrent malolactic fermentation.
Lalvin R-HST : This strain was selected for its exceptional oenological
properties in Riesling from trials conducted 1991 to 1996 in Austria. It has
a short lag phase and generation time, even at cold temperatures (50-86°
F. range). These features allow it to dominate and persist over spoilage
yeast such as Kloeckera apiculata where other S. cerevisiae might have
difficulty. It is a relatively neutral strain and retains fresh varietal
character while contributing body and mouthfeel. It also produces crisp,
premium white wines intended for aging. With a 15% alcohol ceiling, it
should take any white to dryness.
Lalvin S6U : This strain was selected for its unique ecological
characteristics, such as the ability to ferment at low temperatures in
musts with low levels of suspended solids. The most unique properties of
this strain are its high glycerol production (1-2 g/l higher than other
strains) and high titratable acidity (1.5 g/l higher) at the end of
fermentation, adding to increased mouthfeel. Repeat fermentations with
this strain have shown lower alcohol conversion compared to other
Saccharomyces uvarum strains when fermented under cool conditions.
Lalvin Simi-White : This is a popular choice for fruity white and rosé style
wines. It can achieve 14% alcohol at 59-86° F. It is prized for its esterproducing aroma and flavor contribution to Chardonnay and has been
described as contributing creamy fruit. It is highly affected by nutrient
composition and juice handling procedures and has a tendency to produce
a lot of foam.
Lalvin Syrah : This Côte du Rhône isolate is used for Syrah, Merlot and
Carignane. It is a high glycerol producer and offers good mouthfeel and
stable color extraction. Its temperature range is 50-90° F. with alcohol
production to 16%. It requires high nutrient levels and shows the best
sensory results when rehydrated according to Lallemand's suggestions.
Typical aromas include violets, raspberries, cassis, strawberries, and
black pepper.
Lalvin T73 : Isolated from a premium Spanish Claret in the Valencia area,
this strain is noted for its ability to enhance the natural aromas and flavors
of red wines produced in very warm climates. Wines that especially have
trouble "opening up" are enhanced by the well-balanced production of
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esters and higher alcohols (to 16%). In the American Southwest, this is a
good strain for Black Spanish (Lenoir), Favorite and even dark natives. A
good glycerol production contributes to a pleasant mouth feel. This is a
competitive yeast with moderate fermentation speed.
Lalvin T306 : This strain was isolated from indigenous fermentations of
Pinot Noir at Tyrrell's Vineyards, Pokolbin, NSW Australia. It can achieve
14% alcohol at 59-86° F. It is used mainly for fruit focused Pinot Gris,
Chardonnay, Semillon, and Chenin Blanc. In barrel fermented Chardonnay
it contributes elegant, light white fruit. It requires nutrients high in
nitrogen and ferments moderately fast.
Lalvin W15 : This strain was isolated from a high quality Müller Thurgau
must in Switzerland. It was developed to ferment dry whites and rosés at
moderate speeds where bright fruit and heavy mouthfeel are desired. It
also ferments light red varieties well, with alcohol reaching 16% and
nitrogen-heavy nutrient requirements. It has a 50-81° F. range and
produces higher levels of glycerol and succinic acid, especially at
temperatures above 77° F.
Lalvin W27 : This Swiss strain boasts a slow, steady, low-foaming
fermentation tolerant of low temperatures (39-85° F. range). Its low heat
production make it an excellent choice for whites and reds alike, with reds
experiencing a lack of color loss due to low glycosidase production.
Alcohol toxicity is 14% and it is more tolerant of concurrent malolactic
fermentation than most yeasts.
Lalvin W46 : This strain was isolated from a Pinot Noir fermentation in the
Zurich region, although it is a better white wine producer than red. Its
fermentations take off quickly and rapidly dominate indigenous flora. It is
similar to W27, with a 39-85° temperature range and 14% alcohol ceiling,
but has a more rapid fermentation rate and is not sas nitrogen demanding.
Low temperature tolerance and clean fruit aromas are characteristic. In
Pinot noir there is little color loss and in Riesling and Sylvaner it enhances
flavor and aroma profiles.
Wyeast Vinter's Choice Yeast Cultures
Note: These are liquid yeast cultures. Directions come with the cultures,
but generally one must aerate a small portion (1 pint) of diluted juice well
and add the active yeast culture. Agitate often to continue aeration over
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several hours before adding to the must. Additional yeast nutrients,
particularly in white wines and high sugar content juices is beneficial.
3021 Pasteur Champagne (Prise de mousse) : Used in many white wine
fermentation's and also some red wines. Also used for secondary
fermentation of barley wine. Ferments crisp and dry, ideal for base wines
in champagne making. Low foaming, excellent barrel fermentation, good
flocculating characteristics. Dry White Wines, Spumante, Sauvignon Blanc,
Semillon, Pinot Blanc, Gewurtztraminer.
3134 Sake #9 : Sake yeast #9 used in conjunction with Koji for making a
wide variety of Asian Jius (rice based beverages). Full bodied profile with
true Sake character. Sake, Nigori, Dai Gingo, Fruit, Plum Wine, Rice Beer.
3242 Chablis : Produces extremely fruity profile, high ester formation,
bready, vanilla notes. Allows fruit character to dominate aroma and flavor
profile. Finishes slightly sweet and soft. Fruity White Wines, Chardonnay,
Chablis, Ciders, Gewurtztraminer, Chenin Blanc, Pinot Gris.
3783 Rudisheimer : Produces distinct Riesling character. Rich flavor,
creamy, fruity profile with nice dry finish and a hint of Riesling sweetness
in the aftertaste. Rhine Wines, Fruity Ciders, Riesling, lce Wine.
3237 Steinberg : Classic German yeast from the Rheingau District
produces full bodied wines with great depth, dry smokey characteristics
with a sharp finish, drier than # 3783. Riesling, Sylvaner, Moselles,
Liebfraumilch.
3277 Assmannhausen Red : Ferments slower than most red wine strains.
Enhances vinifera character in French American hybrids. Cold tolerant.
Red German Wine, Riesling, Red Varletals, Merlot, Red French American
Hybrids.
3028 Pasteur Red : Ideal for red or white wines which mature rapidly with
beauijolais type fruitiness and for bigger reds requiring aging. Low
foaming, low sulfur production over a broad temperature range. Cabernet,
Red Varietals, Gamay Beaujolais, Zinfandel, Rhone, Burgundy, Pinot Noir.
3267 Bordeaux : Produces distinctive intense berry graham cracker nose,
jammy, rich, very smooth complex profile, slightly vinuous. Well suited for
higher sugar content musts. French Cabernet, Pinot Noir, Merlot, Petit
Syrah, Rioja, Valdepenas.
14
3244 Chianti : Rich, very big, bold, well rounded profile. Nice soft fruit
character with dry crisp finish. Barolo, Barbera, Barbaresco, Nebbiolo,
Chianti, Valpolicella.
3347 Eau de Vie - (Water of Life) : A very good choice for alcohol
tolerance and stuck fermentations. Produces a very clean dry profile, low
ester and other volatile aromatics. 21% alcohol tolerance. Cordials,
Grappa, Barley Wine, Eau de Vie, Single Malts.
Vinter’s Harvest Yeasts
Vintner's
Harvest
Saccharomyces
Cerevisiae
Dry AW4
Whites
6877°
14.5%
Vintner's
Harvest
Saccharomyces
Cerevisiae
Dry BV7
Complex whites, Dry Whites, Whites
5986°
13% Low
Vintner's
Harvest
Saccharomyces
Bayanus
Dry CL23 Blush, Dry, Dry Whites, Sparkling Cuvée,
Whites
4675°
18% High
Vintner's
Harvest
Saccharomyces
Cerevisiae
Dry CR51 Fr. Cabernet, Merlot, Syrah
7286°
13.5%
Vintner's
Harvest
Saccharomyces
Cerevisiae
Dry CY17 Blush, Fruit Wine, Fruity Whites, Whites
7278°
15%
Medium
Vintner's
Harvest
Saccharomyces
Cerevisiae
Dry MA33 Blush, Fruit Wine, Fruity Whites
6480°
14%
Vintner's
Harvest
Saccharomyces
Cerevisiae
Dry R56
Cabernet, Shiraz, Zinfandel
7286°
13.5%
Vintner's
Harvest
Saccharomyces
Bayanus
Dry SN9
Aged Reds, Blush, Cider, Fruit Wine,
Sparkling Cuvée, Whites, Young Reds
6875°
18%
Vintner's
Harvest
Saccharomyces
Cerevisiae
Dry VR21 Fruit Wine, Red Varietals, Young Reds
6875°
15%
15
Yeast Nutrients
GO-FERM®
Lallemand’s collaboration with the INRA in Montpellier and other institutes
throughout the world confirmed the critical role of yeast micronutrients,
but more importantly, it identified the most effective way to ensure that
these micronutrients benefit the selected yeast.
The result of this research was the development of GO-FERM®, a natural
yeast nutrient to avoid sluggish and stuck fermentations. GO-FERM® is
specific inactive yeast produced through a unique yeast biomass process
fine-tuned to obtain high levels of certain essential vitamins, minerals and
amino acids required for healthy yeast fermentations.
The GO-FERM® approach is to provide bioavailable micronutrients in the
non-stressful environment of the yeast rehydration water instead of the
traditional method of adding micronutrients to the must. During
rehydration, the yeast acts like a sponge, soaking up GO-FERM®’s
bioavailable nutrients. This direct contact between GO-FERM® and the
yeast in the absence of the must matrix avoids chelation of key minerals
by inorganic anions, organic acids, polyphenols and polysaccharides
present in the must. It also prevents essential vitamins from being rapidly
taken up by the competitive wild microflora or inactivated by SO2. By
making key minerals and vitamins available to the selected yeast at the
critical beginning of its stressful task, the yeast’s viability increases and
fermentations finish stronger.
The use of GO-FERM® results in significantly better overall health of
yeast cells through-out the fermentation, affecting fermentation kinetics
and resulting in a cleaner aromatic profile.
FERMAID K®
The original and reliable FERMAID® K is a blended complex yeast nutrient
that supplies inorganic nitrogen (DAP), organic nitrogen (alpha amino
nitrogen derived from yeast extract), key nutrients (magnesium sulfate,
thiamine, folic acid, niacin, biotin and calcium pantothenate) and
inactivated yeast.
It is best to add FERMAID® K over two additions. The first addition is
made at the end of the lag phase (6 to 12 hours after yeast inoculation)
and the second addition is made around 1/3 sugar depletion (the end of
exponential growth and the beginning of the stationary phase).
16
With proper rehydration and handling, the yeast cell population should be
at least 4 million cells/mL at inoculation. By the time the second
FERMAID® K addition is made, this population should have grown to about
100 million cells/mL. It is critical to remember that yeast are still
reproducing during the stationary phase, and to do this effectively,
especially in high sugar musts, they need oxygen as well as the
components of FERMAID® K, including nitrogen (for protein synthesis),
sterols and fatty acids (for maintaining alcohol resistance and permease
activity). In addition, the inactivated yeast cell walls in FERMAID® K
adsorb medium-chain fatty acids that are toxic to yeast, and provide
nucleation sites to help keep the yeast in suspension.
Wyeast Nutrient Blend (Just Stir it in)
Product:
Supplemental nutrients for propagation & brewing
Description:
A blend of vitamins, minerals, inorganic nitrogen,
organic nitrogen, zinc, phosphates and other trace
elements that will benefit yeast growth and complete
fermentation. Additional nutrients are most valuable
during yeast propagation and sluggish or stuck
fermentations. Supplementing with nutrients will
reduce lag time, improve viability and provide
consistent attenuation rates.
Usage Rate:
1/2 tsp (2.2 Grams) per 5 gallons (19 liters) of wort.
Usage
Instructions:
Dissolve Wyeast Nutrient in warm water. Add solution
to kettle 10-15 minutes prior to end of boil.
Stability:
1 year if stored in airtight container in a cool
environment.
Packaging:
Nutrients are available in 1.5 oz, 2lb. or 8 lbs.
containers
17
BJCP Mead Categories
Introduction to Mead Guidelines (Categories 24-26)
The following discussion applies to all the mead styles, except where
explicitly superseded in the sub-category guidelines. This introduction
identifies common characteristics and descriptions for all types of mead,
and should be used as a reference whenever entering or judging mead.
1. Important attributes that must be specified:
 Sweetness. A mead may be dry, semi-sweet, or sweet. Sweetness
simply refers to the amount of residual sugar in the mead.
Sweetness is often confused with fruitiness in a dry mead. Body is
related to sweetness, but dry meads can still have some body. Dry
meads do not have to be bone dry. Sweet meads should not be
cloyingly sweet, and should not have a raw, unfermented honey
character. Sweetness is independent of strength.
 Carbonation. A mead may be still, petillant, or sparkling. Still
meads do not have to be totally flat; they can have some very light
bubbles. Petillant meads are “lightly sparkling” and can have a
moderate, noticeable amount of carbonation. Sparkling meads are
not gushing, but may have a character ranging from mouth-filling to
an impression akin to Champagne or soda pop.
 Strength. A mead may be categorized as hydromel, standard, or
sack strength. Strength refers to the alcohol content of the mead
(and also, therefore, the amount of honey and fermentables used to
make the mead). Stronger meads can have a greater honey
character and body (as well as alcohol) than weaker meads,
although this is not a strict rule.
 Honey variety. Some types of honey have a strong varietal
character (aroma, flavor, color, acidity). If a honey is unusual,
additional information can be provided to judges as to the character
to be expected. Note that “wildflower” isn’t a varietal honey; it is
specifically a term used to describe a honey derived from unknown
or mixed flowers.
 Special ingredients. Different sub-styles may include fruit, spice,
malt, etc. Judges need to understand the ingredients that provide a
unique character in order to properly evaluate the mead.
18
2. Common Mead Characteristics:
 Appearance: Clarity may be good to brilliant. Crystal clear,
reflective examples with a bright, distinct meniscus are highly
desirable. Observable particulates (even in a clear example) are
undesirable. Highly carbonated examples usually have a shortlasting head similar to Champagne or soda pop. Some aspects of
bubbles or head formation that may be observed and commented
upon include size (large or small), persistence (how long do they
continue to form?), quantity (how much are present?), rate (how fast
do they form?), and mousse (appearance or quality of foam stand).
The components of bubbles or head will vary greatly depending on
the carbonation level, ingredients and type of mead. In general,
smaller bubbles are more desirable and indicative of higher quality
than larger bubbles. The color may vary widely depending on
honey variety and any optional ingredients (e.g., fruit, malts). Some
honey varieties are almost clear, while others can be dark brown.
Most are in the straw to gold range. If no honey variety is declared,
almost any color is acceptable. If a honey variety is declared, the
color should generally be suggestive of the honey used (although a
wide range of color variation is still possible). Hue, saturation and
purity of color should be considered. Stronger versions (standard
and sack) may show signs of body (e.g., legs, meniscus) but higher
carbonation levels can interfere with this perception.
 Aroma: The intensity of the honey aroma will vary based upon the
sweetness and strength of the mead. Stronger or sweeter meads
may have a stronger honey aroma than drier or weaker versions.
Different varieties of honey have different intensities and
characters; some (e.g., orange blossom, buckwheat) are more
recognizable than others (e.g., avocado, palmetto). If honey
varieties are declared, the varietal character of the honey should be
apparent even if subtle. The aromatics may seem vinous (similar to
wine), and may include fruity, floral, or spicy notes. The bouquet
(rich, complex smells arising from the combination of ingredients,
fermentation and aging) should show a pleasant fermentation
character, with clean and fresh aromatics being preferred over
dirty, yeasty, or sulfury notes. A multi-faceted bouquet, also known
as complexity or depth, is a positive attribute. Phenolic or diacetyl
aromatics should not be present. Harsh or chemical aromatics
should not be present. Light oxidation may be present, depending
on age, and may result in sherry-like notes, which are acceptable in
low to moderate levels (if in balance, these can add to complexity).
19


An excessive sherry character is a fault in most styles (except
certain Polish-style specialties, or other meads attempting a
sherry-like character). Oxidation resulting in a papery character is
always undesirable. Alcohol aromatics may be present, but hot,
solventy or irritating overtones are a defect. The harmony and
balance of the aroma and bouquet should be pleasant and enticing.
Flavor: The intensity of the honey flavor will vary based upon the
sweetness and strength of the mead. Stronger, sweeter meads will
have a stronger honey flavor than drier, weaker versions. Different
varieties of honey have different intensities and characters; some
(e.g., orange blossom, buckwheat) are more recognizable than
others (e.g., safflower, palmetto). If honey varieties are declared,
the varietal character of the honey should be apparent even if
subtle. The residual sweetness level will vary with the sweetness
of the mead; dry meads will have no residual sugar, sweet meads
will have noticeable to prominent sweetness, semi-sweet meads
will have a balanced sweetness. In no case should the residual
sweetness be syrupy, cloying or seem like unfermented honey. Any
additives, such as acid or tannin, should enhance the honey flavor
and lend balance to the overall character of the mead but not be
excessively tart or astringent. Artificial, chemical, harsh, phenolic
or bitter flavors are defects. Higher carbonation (if present)
enhances the acidity and gives a “bite” to the finish. The aftertaste
should be evaluated; longer finishes are generally most desirable.
A multi-faceted flavor, also known as complexity or depth, is a
positive attribute. Yeast or fermentation characteristics may be
none to noticeable, with estery, fresh and clean flavors being most
desirable. Alcohol flavors (if present) should be smooth and wellaged, not harsh or solventy. Light oxidation may be present,
depending on age, but an excessive sherry-like or papery character
should be avoided. Aging and conditioning generally smooth out
flavors and create a more elegant, blended, rounded product.
Flavors tend to become more subtle over time, and can deteriorate
with extended aging.
Mouthfeel: Before evaluating, refer to the declared sweetness,
strength and carbonation levels, as well as any special ingredients.
These can all affect mouthfeel. Smooth texture. Well-made
examples will often have an elegant wine-like character. The body
can vary widely, although most are in the medium-light to mediumfull range. Body generally increases with stronger and/or sweeter
meads, and can sometimes be quite full and heavy. Similarly, body
20



generally decreases with lower gravity and/or drier meads, and can
sometimes be quite light. Sensations of body should not be
accompanied by an overwhelmingly cloying sweetness (even in
sweet meads). A very thin or watery body is likewise undesirable.
Some natural acidity is often present (particularly in fruit-based
meads). Low levels of astringency are sometimes present (either
from specific fruit or spices, or from tea, chemical additives or oakaging). Acidity and tannin help balance the overall honey,
sweetness and alcohol presentation. Carbonation can vary widely
(see definitions above). Still meads may have a very light level of
carbonation, lightly carbonated (petillant) meads will have
noticeable bubbles, and a highly carbonated (sparkling) mead can
range from a mouth-filling carbonation to levels approaching
Champagne or soda pop. High carbonation will enhance the acidity
and give a “bite” to the finish. A warming alcohol presence is often
present, and this character usually increases with strength (although
extended aging can smooth this sensation).
Overall Impression: A wide range of results are possible, but wellmade examples will have an enjoyable balance of honey flavors,
sweetness, acidity, tannins, alcohol. Strength, sweetness and age
greatly affect the overall presentation. Any special ingredients
should be well-blended with the other ingredients, and lead to a
harmonious end product.
Ingredients: Mead is made primarily from honey, water and yeast.
Some minor adjustments in acidity and tannin can be made with
citrus fruits, tea, chemicals, or the use of oak aging; however, these
additives should not be readily discernable in flavor or aroma.
Yeast nutrients may be used but should not be detected. If citrus,
tea, or oak additives result in flavor components above a low,
background, balance-adjusting level, the resulting mead should be
entered appropriately (e.g., as a metheglin or open category mead,
not a traditional).
Vital Statistics:
OG: hydromel: 1.035 – 1.080
standard: 1.080 – 1.120
sack: 1.120 – 1.170
ABV: hydromel: 3.5 – 7.5%
standard: 7.5 – 14%
sack: 14 – 18%
FG: dry: 0.990 – 1.010
semi-sweet: 1.010 – 1.025
21
sweet: 1.025 – 1.050
Note that the perception of sweetness is a function of the
percentage of residual sugar, so don’t rely only on FG to determine
sweetness. Consider the OG, strength, and to a lesser extent,
acidity, in assessing sweetness.
IBUs: not relevant for anything but braggot, but bittering hops are
optional even in this style.
SRM: basically irrelevant since honey can be anything from almost
clear to dark brown. Melomels and pyments can have orange, red,
pink and/or purple hues. Cysers are most often golden. Braggots
can be yellow to black. In all cases, the color should reflect the
ingredients used (type of honey, and fruit and/or malt in some
styles).
3. Entering and Categorizing Meads:
 Mandatory Requirements:
o Entrants MUST specify carbonation level (still; petillant or
lightly carbonated; sparkling or highly carbonated).
o Entrants MUST specify strength level (hydromel or light
mead; standard mead; sack or strong mead).
o Entrants MUST specify sweetness level (dry; semi-sweet;
sweet).
 Optional Requirements: Entrants MAY specify honey varieties used.
If honey varieties are declared, judges will look for the varietal
character of the honey. Note that the character of a varietal honey
will be identifiable as distinct to the source flowers, but may not
resemble the source plant, tree, or fruit. For example, orangeblossom honey has the character of orange blossoms, not oranges;
blackberry honey is only distantly like blackberries, although it is an
identifiable character.
 Category-Specific Requirements: Some categories require additional
information, particularly in categories other than traditional mead.
For example, declaring specific fruit, spices, or special
characteristics. Supplemental materials may be provided to judges
if an obscure ingredient or method is used.
 Defaults: If no attributes are specified, judges should evaluate the
mead as a semi-sweet, petillant, standard-strength mead with no
varietal honey character and no special ingredients. Competition
organizers should make every effort to ensure that judges are
provided the full set of attributes of the meads being evaluated.
22
24. TRADITIONAL MEAD
See the Introduction to Mead Guidelines for detailed descriptions of
standard mead characteristics, an explanation of standard terms, and
entering instructions.
24A. Dry Mead
Aroma: Honey aroma may be subtle, although not always identifiable.
Sweetness or significant honey aromatics should not be expected. If a
honey variety is declared, the variety should be distinctive (if noticeable).
Different types of honey have different intensities and characters.
Standard description applies for remainder of characteristics.
Appearance: Standard description applies.
Flavor: Subtle (if any) honey character, and may feature subtle to
noticeable varietal character if a varietal honey is declared (different
varieties have different intensities). No to minimal residual sweetness
with a dry finish. Sulfury, harsh or yeasty fermentation characteristics
are undesirable. Standard description applies for remainder of
characteristics.
Mouthfeel: Standard description applies, although the body is generally
light to medium. Note that stronger meads will have a fuller body.
Sensations of body should not be accompanied by noticeable residual
sweetness.
Overall Impression: Similar in balance, body, finish and flavor intensity to
a dry white wine, with a pleasant mixture of subtle honey character, soft
fruity esters, and clean alcohol. Complexity, harmony, and balance of
sensory elements are most desirable, with no inconsistencies in color,
aroma, flavor or aftertaste. The proper balance of sweetness, acidity,
alcohol and honey character is the essential final measure of any mead.
Ingredients: Standard description applies. Traditional Meads feature the
character of a blended honey or a blend of honeys. Varietal meads
feature the distinctive character of certain honeys. “Show meads” feature
no additives, but this distinction is usually not obvious to judges.
Comments: See standard description for entrance requirements. Entrants
MUST specify carbonation level and strength. Sweetness is assumed to
be DRY in this category. Entrants MAY specify honey varieties.
Commercial Examples: White Winter Dry Mead, Sky River Dry Mead,
Intermiel Bouquet Printanier
23
24B. Semi-sweet Mead
Aroma: Honey aroma should be noticeable, and can have a light sweetness
that may express the aroma of flower nectar. If a variety of honey is
declared, the aroma might have a subtle to very noticeable varietal
character reflective of the honey (different varieties have different
intensities and characters). Standard description applies for remainder of
characteristics.
Appearance: Standard description applies.
Flavor: Subtle to moderate honey character, and may feature subtle to
noticeable varietal character if a varietal honey is declared (different
varieties have different intensities). Subtle to moderate residual
sweetness with a medium-dry finish. Sulfury, harsh or yeasty
fermentation characteristics are undesirable. Standard description applies
for remainder of characteristics.
Mouthfeel: Standard description applies, although the body is generally
medium-light to medium-full. Note that stronger meads will have a fuller
body. Sensations of body should not be accompanied by a residual
sweetness that is higher than moderate.
Overall Impression: Similar in balance, body, finish and flavor intensity to
a semisweet (or medium-dry) white wine, with a pleasant mixture of
honey character, light sweetness, soft fruity esters, and clean alcohol.
Complexity, harmony, and balance of sensory elements are most
desirable, with no inconsistencies in color, aroma, flavor or aftertaste.
The proper balance of sweetness, acidity, alcohol and honey character is
the essential final measure of any mead.
Ingredients: Standard description applies. Traditional Meads feature the
character of a blended honey or a blend of honeys. Varietal meads
feature the distinctive character of certain honeys. “Show meads” feature
no additives, but this distinction is usually not obvious to judges.
Comments: See standard description for entrance requirements. Entrants
MUST specify carbonation level and strength. Sweetness is assumed to
be SEMI-SWEET in this category. Entrants MAY specify honey varieties.
Commercial Examples: Lurgashall English Mead, Redstone Traditional
Mountain Honey Wine, Sky River Semi-Sweet Mead, Intermiel Verge d’Or
and Mélilot
24
24C. Sweet Mead
Aroma: Honey aroma should dominate, and is often moderately to strongly
sweet and usually expresses the aroma of flower nectar. If a variety of
honey is declared, the aroma might have a subtle to very noticeable
varietal character reflective of the honey (different varieties have
different intensities and characters). Standard description applies for
remainder of characteristics.
Appearance: Standard description applies.
Flavor: Moderate to significant honey character, and may feature
moderate to prominent varietal character if a varietal honey is declared
(different varieties have different intensities). Moderate to high residual
sweetness with a sweet and full (but not cloying) finish. Sulfury, harsh or
yeasty fermentation characteristics are undesirable. Standard description
applies for remainder of characteristics.
Mouthfeel: Standard description applies, although the body is generally
medium-full to full. Note that stronger meads will have a fuller body.
Many seem like a dessert wine. Sensations of body should not be
accompanied by cloying, raw residual sweetness.
Overall Impression: Similar in balance, body, finish and flavor intensity to
a well-made dessert wine (such as Sauternes), with a pleasant mixture of
honey character, residual sweetness, soft fruity esters, and clean alcohol.
Complexity, harmony, and balance of sensory elements are most
desirable, with no inconsistencies in color, aroma, flavor or aftertaste.
The proper balance of sweetness, acidity, alcohol and honey character is
the essential final measure of any mead.
Ingredients: Standard description applies. Traditional Meads feature the
character of a blended honey or a blend of honeys. Varietal meads
feature the distinctive character of certain honeys. “Show meads” feature
no additives, but this distinction is usually not obvious to judges.
Comments: See standard description for entrance requirements. Entrants
MUST specify carbonation level and strength. Sweetness is assumed to
be SWEET in this category. Entrants MAY specify honey varieties.
Commercial Examples: Lurgashall Christmas Mead, Chaucer’s Mead,
Rabbit’s Foot Sweet Wildflower Honey Mead, Intermiel Benoîte
25. MELOMEL (FRUIT MEAD)
See the Introduction to Mead Guidelines for detailed descriptions of
standard mead characteristics, an explanation of standard terms, and
entering instructions.
25
Refer to Category 24 descriptions for additional detail on the character to
be expected from dry, semisweet and sweet meads. Use those guidelines
to judge distinctions between the various sweetness levels. Judging
meads from dry to sweet is recommended as the primary ordering, with
strength being the secondary ordering criterion.
25A. Cyser
A Cyser is a melomel made with apples (generally cider).
Aroma: Depending on the sweetness and strength, a subtle to distinctly
identifiable honey and apple/cider character (dry and/or hydromel
versions will tend to have lower aromatics than sweet and/or sack
versions). The apple/cider character should be clean and distinctive; it
can express a range of apple-based character ranging from a subtle
fruitiness to a single varietal apple character (if declared) to a complex
blend of apple aromatics. Some spicy or earthy notes may be present, as
may a slightly sulfury character. The honey aroma should be noticeable,
and can have a light to significant sweetness that may express the aroma
of flower nectar. If a variety of honey is declared, the aroma might have a
subtle to very noticeable varietal character reflective of the honey
(different varieties have different intensities and characters). The
bouquet should show a pleasant fermentation character, with clean and
fresh aromatics being preferred. Stronger and/or sweeter versions will
have higher alcohol and sweetness in the nose. Slight spicy phenolics
from certain apple varieties are acceptable, as is a light diacetyl character
from malolactic fermentation (both are optional). Standard description
applies for remainder of characteristics.
Appearance: Standard description applies, except with regard to color.
Color may range from pale straw to deep golden amber (most are yellow
to gold), depending on the variety of honey and blend of apples or ciders
used.
Flavor: The apple and honey flavor intensity may vary from none to high;
the residual sweetness may vary from none to high; and the finish may
range from dry to sweet, depending on what sweetness level has been
declared (dry to sweet) and strength level has been declared (hydromel to
sack). Natural acidity and tannin in apples may give some tartness and
astringency to balance the sweetness, honey flavor and alcohol. A cyser
may have a subtle to strong honey character, and may feature noticeable
to prominent varietal character if a varietal honey is declared (different
varieties have different intensities). Slight spicy phenolics from certain
apple varieties are acceptable, as are a light diacetyl character from
26
malolactic fermentation and a slight sulfur character (all are optional).
Standard description applies for remainder of characteristics.
Mouthfeel: Standard description applies. Often wine-like. Some natural
acidity is usually present (from the blend of apples) and helps balance the
overall impression. Some apples can provide natural astringency, but this
character should not be excessive.
Overall Impression: In well-made examples of the style, the fruit is both
distinctive and well-incorporated into the honey-sweet-acid-tanninalcohol balance of the mead. Some of the best strong examples have the
taste and aroma of an aged Calvados (apple brandy from northern France),
while subtle, dry versions can taste similar to many fine white wines.
Ingredients: Standard description applies. Cyser is a standard mead made
with the addition of apples or apple juice. Traditionally, cysers are made
by the addition of honey to apple juice without additional water. A spiced
cyser, or a cyser with other ingredients, should be entered as an Open
Category Mead.
Comments: There should be an appealing blend of the fruit and honey
character but not necessarily an even balance. Generally a good tanninsweetness balance is desired, though very dry and very sweet examples
do exist. See standard description for entrance requirements. Entrants
MUST specify carbonation level, strength, and sweetness. Entrants MAY
specify honey varieties. Entrants MAY specify the varieties of apple used;
if specified, a varietal character will be expected. Products with a
relatively low proportion of honey are better entered as a Specialty Cider.
Commercial Examples: White Winter Cyser, Rabbit’s Foot Apple Cyser,
Long Island Meadery Apple Cyser
25B. Pyment
A Pyment is a melomel made with grapes (generally from juice).
Aroma: Depending on the sweetness and strength, a subtle to distinctly
identifiable honey and grape/wine character (dry and/or hydromel
versions will tend to have lower aromatics than sweet and/or sack
versions). The grape/wine character should be clean and distinctive; it
can express a range of grape-based character ranging from a subtle
fruitiness to a single varietal grape character (if declared) to a complex
blend of grape or wine aromatics. Some complex, spicy, grassy or earthy
notes may be present (as in wine). The honey aroma should be
noticeable, and can have a light to significant sweetness that may express
the aroma of flower nectar. If a variety of honey is declared, the aroma
27
might have a subtle to very noticeable varietal character reflective of the
honey (different varieties have different intensities and characters). The
bouquet should show a pleasant fermentation character, with clean and
fresh aromatics being preferred. Stronger and/or sweeter versions will
have higher alcohol and sweetness in the nose. Slight spicy phenolics
from certain red grape varieties are acceptable, as is a light diacetyl
character from malolactic fermentation in certain white grape varieties
(both are optional). Standard description applies for remainder of
characteristics.
Appearance: Standard description applies, except with regard to color.
Color may range from pale straw to deep purple-red, depending on the
variety of grapes and honey used. The color should be characteristic of
the variety or type of grape used, although white grape varieties may also
take on color derived from the honey variety.
Flavor: The grape/wine and honey flavor intensity may vary from subtle to
high; the residual sweetness may vary from none to high; and the finish
may range from dry to sweet, depending on what sweetness level has
been declared (dry to sweet) and strength level has been declared
(hydromel to sack). Natural acidity and tannin in grapes may give some
tartness and astringency to balance the sweetness, honey flavor and
alcohol. A pyment may have a subtle to strong honey character, and may
feature noticeable to prominent varietal character if a varietal honey is
declared (different varieties have different intensities). Depending on the
grape variety, some fruity, spicy, grassy, buttery, earthy, minerally,
and/or floral flavors may be present. Standard description applies for
remainder of characteristics.
Mouthfeel: Standard description applies. Wine-like. Some natural acidity
is usually present (from grapes) and helps balance the overall impression.
Grape tannin and/or grape skins can add body as well as some
astringency, although this character should not be excessive. Longer
aging can smooth out tannin-based astringency.
Overall Impression: In well-made examples of the style, the grape is both
distinctively vinous and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. White and red versions can be quite
different, and the overall impression should be characteristic of the type
of grapes used and suggestive of a similar variety wine.
Ingredients: Standard description applies. A pyment is a standard mead
made with the addition of grapes or grape juices. Alternatively, the
pyment may be a homemade grape-based wine sweetened with honey, or
a mead mixed with homemade grape-based wine after fermentation. A
28
spiced pyment (hippocras), or a pyment with other ingredients should be
entered as an Open Category Mead.
Comments: There should be an appealing blend of the fruit and honey
character but not necessarily an even balance. Generally a good tanninsweetness balance is desired, though very dry and very sweet examples
do exist. See standard description for entrance requirements. Entrants
MUST specify carbonation level, strength, and sweetness. Entrants MAY
specify honey varieties. Entrants MAY specify the varieties of grape
used; if specified, a varietal character will be expected.
Commercial Examples: Redstone Pinot Noir and White Pyment Mountain
Honey Wines
25C. Other Fruit Melomel
Aroma: Depending on the sweetness and strength, a subtle to distinctly
identifiable honey and fruit character (dry and/or hydromel versions will
tend to have lower aromatics than sweet and/or sack versions). The fruit
character should display distinctive aromatics associated with the
particular fruit(s); however, note that some fruit (e.g., raspberries,
cherries) have stronger aromas and are more distinctive than others (e.g.,
blueberries, strawberries)—allow for a range of fruit character and
intensity from subtle to aggressive. The fruit character should be
pleasant and supportive, not artificial and inappropriately overpowering
(considering the character of the fruit). In a blended fruit melomel, not all
fruit may be individually identifiable or of equal intensity. The honey
aroma should be noticeable, and can have a light to significant sweetness
that may express the aroma of flower nectar. If a variety of honey is
declared, the aroma might have a subtle to very noticeable varietal
character reflective of the honey (different varieties have different
intensities and characters). The bouquet should show a pleasant
fermentation character, with clean and fresh aromatics being preferred.
Stronger and/or sweeter versions will have higher alcohol and sweetness
in the nose. Some tartness may be present if naturally occurring in the
particular fruit(s), but should not be inappropriately intense. Standard
description applies for remainder of characteristics.
Appearance: Standard description applies, except with regard to color.
Color may take on a very wide range of colors, depending on the variety
of fruit and/or honey used. For lighter-colored melomels with fruits that
exhibit distinctive colors, the color should be noticeable. Note that the
color of fruit in mead is often lighter than the flesh of the fruit itself and
29
may take on slightly different shades. Meads made with lighter color
fruits can also take on color from varietal honeys. In meads that produce
a head, the head can take on some of the fruit color as well.
Flavor: The fruit and honey flavor intensity may vary from subtle to high;
the residual sweetness may vary from none to high; and the finish may
range from dry to sweet, depending on what sweetness level has been
declared (dry to sweet) and strength level has been declared (hydromel to
sack). Natural acidity and tannin in some fruit and fruit skin may give
some tartness and astringency to balance the sweetness, honey flavor and
alcohol. A melomel may have a subtle to strong honey character, and may
feature noticeable to prominent varietal character if a varietal honey is
declared (different varieties have different intensities). The distinctive
flavor character associated with the particular fruit(s) should be
noticeable, and may range in intensity from subtle to aggressive. The
balance of fruit with the underlying mead is vital, and the fruit character
should not be artificial and/or inappropriately overpowering. In a blended
fruit melomel, not all fruit may be individually identifiable or of equal
intensity. Standard description applies for remainder of characteristics.
Mouthfeel: Standard description applies. Most will be wine-like. Some
natural acidity and/or astringency are sometimes present (from certain
fruit and/or fruit skin) and helps balance the overall impression. Fruit
tannin can add body as well as some astringency. High levels of
astringency are undesirable. The acidity and astringency levels should be
somewhat reflective of the fruit used.
Overall Impression: In well-made examples of the style, the fruit is both
distinctive and well-incorporated into the honey-sweet-acid-tanninalcohol balance of the mead. Different types of fruit can result in widely
different characteristics; allow for a variation in the final product.
Ingredients: Standard description applies. A melomel is a standard mead
made with the addition of other fruit or fruit juices. There should be an
appealing blend of the fruit and honey character but not necessarily an
even balance. A melomel can be made with a blend of fruits; however, a
melomel that is spiced or that contains other ingredients should be
entered as an Open Category Mead. Melomels made with either apples or
grapes should be entered as Cysers and Pyments, respectively.
Comments: Generally a good tannin-sweetness balance is desired, though
very dry and very sweet examples do exist. Some fruits, notably darker
ones like Blackberries, may contribute a tannin presence similar to a red
wine. Some oxidative properties may be appropriate in certain fruit
meads, giving them a sherry or port wine character. See standard
description for entrance requirements. Entrants MUST specify
30
carbonation level, strength, and sweetness. Entrants MAY specify honey
varieties. Entrants MUST specify the varieties of fruit used.
Commercial Examples: White Winter Blueberry, Raspberry and Strawberry
Melomels, Redstone Black Raspberry and Sunshine Nectars, Bees
Brothers Raspberry Mead, Intermiel Honey Wine and Raspberries, Honey
Wine and Blueberries, and Honey Wine and Blackcurrants, Long Island
Meadery Blueberry Mead, Mountain Meadows Cranberry and Cherry
Meads
26. OTHER MEAD
See the Introduction to Mead Guidelines for detailed descriptions of
standard mead characteristics, an explanation of standard terms, and
entering instructions.
Refer to Category 24 descriptions for additional detail on the character to
be expected from dry, semisweet and sweet meads. Use those guidelines
to judge distinctions between the various sweetness levels. Judging
meads from dry to sweet is recommended as the primary ordering, with
strength being the secondary ordering criterion.
26A. Metheglin
A Metheglin is a spiced mead.
Aroma: Depending on the sweetness and strength, a subtle to distinctly
identifiable honey and herb/spice character (dry and/or hydromel versions
will tend to have lower aromatics than sweet and/or sack versions). The
herb/spice character should display distinctive aromatics associated with
the particular herbs/spices; however, note that some herbs/spices (e.g.,
ginger, cinnamon) have stronger aromas and are more distinctive than
others (e.g., chamomile, lavender)—allow for a range of herb/spice
character and intensity from subtle to aggressive. The herb/spice
character should be pleasant and supportive, not artificial and
inappropriately overpowering (considering the character of the
herb/spice). In a blended herb/spice metheglin, not all herbs/spices may
be individually identifiable or of equal intensity. The honey aroma should
be noticeable, and can have a light to significant sweetness that may
express the aroma of flower nectar. If a variety of honey is declared, the
aroma might have a subtle to very noticeable varietal character reflective
of the honey (different varieties have different intensities and characters).
The bouquet should show a pleasant fermentation character, with clean
31
and fresh aromatics being preferred. Stronger and/or sweeter versions
will have higher alcohol and sweetness in the nose. Some herbs and
spices may produce spicy or peppery phenolics. Standard description
applies for remainder of characteristics.
Appearance: Standard description applies, except perhaps to note that the
color usually won’t be affected by spices and herbs (although flowers,
petals and peppers may provide subtle colors; tea blends may provide
significant colors).
Flavor: The herb/spice flavor intensity may vary from subtle to high; the
honey flavor intensity may vary from subtle to high; the residual
sweetness may vary from none to high; and the finish may range from dry
to sweet, depending on what sweetness level has been declared (dry to
sweet) and strength level has been declared (hydromel to sack). The
distinctive flavor character associated with the particular herbs/spices
may range in intensity from subtle to aggressive (although some
herbs/spices may not be individually recognizable, and can just serve to
add a background complexity). Certain herbs and spices might add bitter,
astringent, phenolic or spicy (hot) flavors; if present, these qualities
should be related to the declared ingredients (otherwise, they are faults),
and they should balance and blend with the honey, sweetness and alcohol.
Metheglins containing more than one herb/spice should have a good
balance among the different herbs/spices, though some herbs/spices will
tend to dominate the flavor profile. A metheglin may have a subtle to
strong honey character, and may feature noticeable to prominent varietal
character if a varietal honey is declared (different varieties have different
intensities). Standard description applies for remainder of characteristics.
Mouthfeel: Standard description applies. Some herbs or spices may
contain tannins that add a bit of body and some astringency, but this
character should not be excessive.
Overall Impression: In well-made examples of the style, the herbs/spices
are both distinctive and well-incorporated into the honey-sweet-acidtannin-alcohol balance of the mead. Different types of herbs/spices can
result in widely different characteristics; allow for a variation in the final
product.
Ingredients: Standard description applies. A metheglin is a standard mead
made with the addition of spices or herbs. Meads made with flowers
(such as rose petal mead, or rhodomel), chocolate, coffee, nuts or chile
peppers (capsimel/capsicumel) may also be entered in this category, as
can meads made with a blend of spices. If spices are used in conjunction
with other ingredients such as fruit, cider, or other fermentables, then the
mead should be entered as an Open Category Mead.
32
Comments: Often, a blend of spices may give a character greater than the
sum of its parts. The better examples of this style use spices/herbs
subtly and when more than one are used, they are carefully selected so
that they blend harmoniously. See standard description for entrance
requirements. Entrants MUST specify carbonation level, strength, and
sweetness. Entrants MAY specify honey varieties. Entrants MUST
specify the types of spices used.
Commercial Examples: Bonair Chili Mead, Redstone Juniper Mountain
Honey Wine, Redstone Vanilla Beans and Cinnamon Sticks Mountain
Honey Wine, Long Island Meadery Vanilla Mead, iQhilika Africa Birds Eye
Chilli Mead, Mountain Meadows Spice Nectar
26B. Braggot
A Braggot is a mead made with malt.
Aroma: Depending on the sweetness, strength and base style of beer, a
subtle to distinctly identifiable honey and beer character (dry and/or
hydromel versions will tend to have lower aromatics than sweet and/or
sack versions). The honey and beer/malt character should be
complementary and balanced, although not always evenly balanced. If a
variety of honey is declared, the aroma might have a subtle to very
noticeable varietal character reflective of the honey (different varieties
have different intensities and characters). If a base style of beer or type
of malt is declared, the aroma might have a subtle to very noticeable
character reflective of the beer style (different styles and malts have
different intensities and characters). A hop aroma (any variety or
intensity) is optional; if present, it should blend harmoniously with the
other elements. Standard description applies for remainder of
characteristics.
Appearance: Standard description does not apply due to beer-like
characteristics. Clarity may be good to brilliant, although many braggots
are not as clear as other meads. A light to moderate head with some
retention is expected. Color may range from light straw to dark brown or
black, depending on the variety of malt and honey used. The color should
be characteristic of the declared beer style and/or honey used, if a variety
is declared. Stronger versions may show signs of body (e.g., legs).
Flavor: Displays a balanced character identifiable as both a beer and a
mead, although the relative intensity of flavors is greatly affected by the
sweetness, strength, base style of beer, and variety of honey used. If a
beer style is declared, the braggot should have some character traceable
33
to the style although the flavors will be different due to the presence of
honey. If a variety of honey is declared, the braggot should feature a
subtle to prominent varietal character (different varieties have different
intensities). Stronger and/or sweeter braggots should be expected to
have a greater intensity of flavor than drier, lower gravity versions. The
finish and aftertaste will vary based on the declared level of sweetness
(dry to sweet), and may include both beer and mead components. A wide
range of malt characteristics is allowable, from plain base malts to rich
caramel and toast flavors to dark chocolate and roast flavors. Hop
bitterness and flavor may be present, and may reflect any variety or
intensity; however, this optional character should always be both
suggestive of the base beer style and well blended with the other flavors.
Standard description applies for remainder of characteristics.
Mouthfeel: Standard description does not apply due to beer-like
characteristics. Smooth mouthfeel without astringency. Body may vary
from moderately light to full, depending on sweetness, strength, and the
base style of beer. Note that stronger meads will have a fuller body. A
very thin or watery body is undesirable, as is a cloying, raw sweetness. A
warming sense of well-aged alcohol may be present in stronger examples.
Carbonation will vary as described in the standard description. A still
braggot will usually have some level of carbonation (like a cask bitter)
since a completely flat beer is unappetizing. However, just as an aged
barleywine may be still, some braggots can be totally still.
Overall Impression: A harmonious blend of mead and beer, with the
distinctive characteristics of both. A wide range of results are possible,
depending on the base style of beer, variety of honey and overall
sweetness and strength. Beer flavors tend to somewhat mask typical
honey flavors found in other meads.
Ingredients: A braggot is a standard mead made with both honey and malt
providing flavor and fermentable extract. Originally, and alternatively, a
mixture of mead and ale. A braggot can be made with any type of honey,
and any type of base beer style. The malt component may be derived
from grain or malt extracts. The beer may be hopped or not. If any other
ingredients than honey and beer are contained in the braggot, it should be
entered as an Open Category Mead. Smoked braggots may be entered in
this category if using smoked malt or a smoked beer as the base style;
braggots made using other smoked ingredients (e.g., liquid smoke,
chipotles) should be entered in the Open Category Mead style.
Comments: Sometimes known as “bracket” or “brackett.” The
fermentable sugars come from a balance of malt or malt extract and
honey, although the specific balance is open to creative interpretation by
34
brewers. See standard description for entrance requirements. Entrants
MUST specify carbonation level, strength, and sweetness. Entrants MAY
specify honey varieties. Entrants MAY specify the base style or beer or
types of malt used. Products with a relatively low proportion of honey
should be entered in the Specialty Beer category as a Honey Beer.
Commercial Examples: Rabbit’s Foot Diabhal and Bière de Miele, Magic
Hat Braggot, Brother Adams Braggot Barleywine Ale, White Winter
Traditional Brackett
26C. Open Category Mead
An Open Category Mead is a honey-based beverage that either combines
ingredients from two or more of the other mead sub-categories, is a
historical or indigenous mead (e.g., tej, Polish meads), or is a mead that
does not fit into any other category. Any specialty or experimental mead
using additional sources of fermentables (e.g., maple syrup, molasses,
brown sugar, or agave nectar), additional ingredients (e.g., vegetables,
liquors, smoke, etc.), alternative processes (e.g., icing, oak-aging) or
other unusual ingredient, process, or technique would also be appropriate
in this category. No mead can be “out of style” for this category unless it
fits into another existing mead category.
Aroma, appearance, flavor, mouthfeel generally follow the standard
descriptions, yet note that all the characteristics may vary. Since a wide
range of entries are possible, note that the characteristics may reflect
combinations of the respective elements of the various sub-categories
used in this style. Refer to Category 25 for a detailed description of the
character of dry, semisweet and sweet mead. If the entered mead is a
combination of other existing mead categories, refer to the constituent
categories for a detailed description of the character of the component
styles.
Overall Impression: This mead should exhibit the character of all of the
ingredients in varying degrees, and should show a good blending or
balance between the various flavor elements. Whatever ingredients are
included, the result should be identifiable as a honey-based fermented
beverage.
Comments: See standard description for entrance requirements. Entrants
MUST specify carbonation level, strength, and sweetness. Entrants MAY
specify honey varieties. Entrants MUST specify the special nature of the
mead, whether it is a combination of existing styles, an experimental
35
mead, a historical mead, or some other creation. Any special ingredients
that impart an identifiable character MAY be declared.
Commercial Examples: Jadwiga, Hanssens/Lurgashall Mead the Gueuze,
Rabbit’s Foot Private Reserve Pear Mead, White Winter Cherry Bracket,
Saba Tej, Mountain Meadows Trickster’s Treat Agave Mead, Intermiel
Rosée
36
Mead Recipes:
Let's Start out with the simplest three recipes: (5 gallon batches)
Dry Mead
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12 lbs. of Honey
4 gallons of spring water
5 teaspoons of yeast nutrient
5 teaspoons of yeast energizer
2 packets of wine yeast
Medium Mead
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15 lbs of Honey
4 gallons of spring water
5 teaspoons of yeast nutrient
5 teaspoons of yeast energizer
2 packets of wine yeast
Sweet Mead
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18 lbs of Honey
4 gallons of spring water
2 teaspoons of yeast nutrient
2 teaspoons of yeast energizer
2 packets of wine yeast
These three recipes represent a simple way to make a traditional great
tasting mead. The only difference between them is the amount of honey
you put into the must.
This recipe is a basic traditional mead recipe to which you can add fruit to
make Melomel-style mead. The basic recipe is followed by 5 different
fruit suggestions with the recommended quantities to add to the recipe. It
is left entirely up to each meadmaker to decide which, if any, fruit will be
added to the mead.
37
Traditional Mead with Fruit (a.k.a. Melomel)
Makes 5 gallons (19 L).
O.G. =~1.126
F.G =~1.030-1.045
Equipment Needed
5-gallon (19 L) stockpot
Spoon
Wort chiller
Thermometer
Hydrometer
Funnel with strainer
Glass carboy, or appropriate fermentation bucket
Bung with hole for fermentation lock, or lid with grommeted hole for
fermentation lock
Fermentation lock
Sanitizer: Iodophor, or bleach, or StarSAN, or One-Step, etc.
Ingredients
15 lb (6.8 kg) honey
4 tsp (20 g) yeast nutrient
1½ tsp (7.5 g) yeast energizer
½ tsp (2.5 g) Irish moss (or other clarifying agent)
2 packages of Wyeast 4184 Sweet Mead yeast, or White Labs 720 Sweet
Mead yeast, or your yeast of choice (If you would rather make a yeast
starter, use one package of yeast in the yeast starter described in the
Procedure below.)
38
3 gallons (11.3 L) pre-boiled and cooled water
Fruit Additions
If you are unsure of the affect fruit will have on your mead, remember to
err on the lighter side since it is easy to add more fruit, but very hard to
remove it once it is in the mead. The weighted mesh bag in each of the
fruit additions below can be accomplished by placing sterilized marbles in
the bag with the fruit. I highly recommend the use of mesh bags for fruit
additions, since it prevents fruit from being picked up in the racking cane,
and reduces the amount of mead lost in the fruit. It also makes your
cleanup much easier.
The amount of fruit used should be balanced against how dry or sweet you
would like your mead to end up. For dry mead, use less fruit. Be aware
that fruit additions can also overpower a delicate honey.
Cherries – Using sweet cherries, you can add 7 to 10 pounds (3.2 to 4.5
kg) of pitted cherries directly or in a weighted, sterilized mesh bag to the
secondary fermenter. Using sour cherries, add 6 to 9 pounds (2.7 to 4.1
kg) of pitted fruit. Sample your mead regularly to determine when to
transfer off the cherries.
Blueberries – You can add 7 to 10 pounds (3.2 to 4.5 kg) of blueberries
directly or in a weighted, sterilized mesh bag to the secondary fermenter.
Using fresh blueberries is great, but blueberry character in mead can be
enhanced when the berries have been frozen and thawed before adding to
the must. Sample your mead regularly to determine when to transfer off
the blueberries.
Melons – Because varieties of melon are distinctly different in strength of
flavor and aroma, you may need to adjust the amount used in your mead.
Use 6 to 9 pounds (2.7 to 4.1 kg) of cubed melon directly or in a weighted,
sterilized mesh bag to the secondary. Sample your mead regularly to
determine if enough melon character is present, or if it is time to transfer
off the fruit. If more melon character is needed, you can add 1 pound (454
g) of fruit and continue to monitor the mead for the melon character you
would like.
Currants – Add 5 to 7 pounds (2.3 to 3.2 kg) directly or in a weighted,
sterilized mesh bag to the secondary. Using fresh currants is great, but
the currant character in the mead is enhanced when the fruit has been
39
frozen and thawed before adding to the must. Sample your mead regularly
to determine when to transfer off the currants. (Be careful; currants stain
very easily.)
Plums – Use 7 to 9 pounds (3.2 to 4.1 g) of pitted and halved plums with
the skin still on the fruit (for the tannins) added directly or in a weighted,
sterilized mesh bag to the secondary. Using fresh plums is great, but plum
character in the mead is enhanced when the plums have been frozen and
thawed before adding to the must. Sample your mead regularly to
determine when to transfer off the plums.
Procedure
A couple of days before you make the mead, make a yeast starter.
Sterilize a ½ gallon bottle (a.k.a. growler), an appropriate stopper with a
hole, a funnel, and a fermentation lock. Boil 6 cups (1.42 L) of water with
¼ teaspoon (1.25 g) yeast energizer, ¼ teaspoon (1.25 g) yeast nutrient,
and 1 tablespoon (15 g) light dry malt extract (LDME). Boil for 5 to 10
minutes. Remove from heat and add 1 cup (236 mL) honey. Cool the
mixture to room temperature and pour the solution into the sterilized
bottle. Add the yeast, cap the bottle and shake the mixture vigorously for
a minute or two. When aeration is complete, attach the stopper and the
fermentation lock with liquid in it.
On the day you are making the mead, set the honey containers in a sink
with hot water to soften the honey.
Clean and sanitize the funnel and strainer, carboy/bucket, stopper or lid
with hole, and fermentation lock.
Put the Irish moss in a cup with a small amount of water to hydrate it.
Boil 2 gallons (7.6 L) of water in the stockpot for 10 minutes (you can add
your wort chiller, spoon, and thermometer during the boil to sterilize
them). Turn off the heat and allow the water to cool to approximately 160
°F (71 °C). Stir in the honey, and then re-apply heat to get it to 160 °F (71
°C) again. Add 1 tsp (5 g) yeast nutrient and ½ tsp (2.5 g) hydrated Irish
moss and hold at 160 °F (71 °C) for 20 minutes.
After 20 minutes, use your wort chiller and/or a sink with cold ice water
to quickly cool the must to ~65 to 70 °F (18 to 21 °C). When cooled, pour
the must into the sanitized fermentation vessel (glass carboy or bucket).
40
Add the pre-boiled and cooled water to the fermenter to bring the volume
up to 5 gallons (19 L) and shake the fermenter to mix up the must. Take
an original gravity reading with your hydrometer. If the must is 65 to 70
°F (18 to 21 °C), pitch the yeast and aerate well. Attach the fermentation
lock and add liquid to the lock; cheap vodka works well, because it’s
sterile and won’t taint the mead if it comes in contact with it.
Yeast Nutrient Schedule (Optional)
If you have 4 or 5 inches (10 or 13 cm) of space above the liquid in the
fermenter, you can safely add yeast nutrients to the must per this
schedule. If you have little room between the liquid and the top of the
fermenter, you may want to place the fermenter in the bathtub before
adding any nutrients (otherwise it can be somewhat messy).
After 24 hours, add 1 tsp (5 g) yeast nutrient and ½ tsp (2.5 g) yeast
energizer. Use the sterilized end of your long spoon or a wine degasser to
stir the must. Stir gently at first, and after a bit, stir enough to rouse the
yeast, but not so vigorously as to cause bubbles.
After 48 hours, add 1 tsp (5 g) yeast nutrient and ½ tsp (2.5 g) yeast
energizer. Stir the must gently and then enough to rouse the yeast, but not
so vigorously as to cause bubbles.
After 72 hours, add 1 tsp (5 g) yeast nutrient and ½ tsp (2.5 g) yeast
energizer. Stir the must gently and then enough to rouse the yeast, but not
so vigorously as to cause bubbles.
Fermentation
Allow the mead to ferment for about 6 weeks. When the activity in the
fermentation lock has slowed to one bubble every 30 seconds or more or
if the mead has clarified, take a specific gravity reading and transfer the
mead to the secondary fermenter with your choice of the 5 fruit additions.
We recommend using a bucket for the secondary with the fruit addition.
Be sure to monitor the fruit character of the mead periodically (weekly or
monthly should be good enough). Feel free to adjust the fruit amounts to
your own taste. When the mead has acquired enough fruit character,
transfer the mead into another fermenter and allow it to bulk age for a few
months. When the mead has cleared and airlock activity has slowed to
about one bubble per minute, it is time to bottle. Take a specific gravity
reading at this time.
41
Bottling
If the gravity reading is close to the expected reading (1.030-1.045),
there will be a lot of residual sugar in the mead. If you like how it tastes,
you may want to use a stabilizer such as potassium sorbate to stop any
further fermentation. To do this, add 2½ teaspoons (12.5 g) of potassium
sorbate to the mead and gently stir it in. Wait a day or two before bottling
the mead.
If you prefer not to use potassium sorbate, you can slow further
fermentation by refrigerating the mead. Be aware that inadequately
refrigerated sweet meads can become carbonated over time.
Pyment
Ingredients for 5 U.S. gallons (19 liters)
For pyment, you can use a couple of variants. The first uses grape juice
and water plus honey. The second uses just grape juice and honey. The
latter will provide more grape character since you are not diluting the
juice, but you are also going to end up with a sack-strength mead with a
fair amount of alcohol. With the first technique, you can produce a lower
OG and even get a hydromel-type pyment. Given that most wine grape
juice is in the range of 1.095 OG, unless you add a lot of water along with
the honey, the final must OG is going to be fairly high. The recipe here
doesn't add any water to the must.
12.0 lb (5.4 kg) orange blossom honey
4.25 gallons (16 L) Gewürztraminer juice
1 tsp. Fermaid K
2 tsp. diammonium phosphate
1 packet Lalvin 71B-1122 yeast or Lallemand 58W3 yeast
GoFerm for rehydration
Original Gravity: 1.146
42
This will result in a medium sweet pyment, Gewürztraminer grapes tend to
taste slightly sweet even when fermented dry. If you are using juice from
a wine kit, consider using the whole kit and increasing the honey slightly
to reach the target OG with the slightly large batch size the kit will
produce.
Directions
Pour the honey into a large plastic fermenter. Start adding grape juice to
the fermenter. After just a couple gallons, start stirring the mixture. Once
you have a couple gallons of juice and the honey mixed together, place a
sanitized hydrometer in the must. Slowly add juice and mix after each
addition until you hit the target OG. Add 0.25 teaspoons of Fermaid K and
0.5 teaspoons of diammonium phosphate to the fermenter.
Rehydrate the yeast in GoFerm, following the package directions. Once
rehydration has finished, mix the rehydrated yeast and liquid into the
fermenter.
Once or twice a day, stir the must. The stirring process will release a lot
of CO2 from the must. Stir until almost no more bubbles are released by
additional stirring. If doing the stirring with a spoon, it will take a while to
drive out all the CO2. Using a wand in the drill is faster, but be careful not
to release so much CO2 so fast that the fermenter foams over the top.
Once a day, after a round of stirring, add the dose of nutrients, 0.25
teaspoons of Fermaid K and 0.5 teaspoons of diammonium phosphate. Do
this for 3 days.
After three to four weeks, rack the mead into glass and wait for it to drop
clear. You can use Super-Kleer K.C. to help the clarification if the mead
has finished fermenting. Once clear, keg and carbonate to around 3
volumes of CO2.
Sparkling Ginger Mead
Ingredients for 5 U.S. gallons (19 liters)
18.125 lb (8.2 kg) honey, such as raspberry blossom, orange blossom or
clover
3.25 lb (52 oz, 1.5 kg) thinly sliced fresh ginger
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1 tsp. Fermaid K
2 tsp. diammonium phosphate
1 packet of Lalvin 71B-1122 yeast a.k.a. Narbonne
GoFerm for rehydration
Original Gravity: 1.145
Directions
Wash the ginger with tap water. Do not bother peeling the ginger; a food
processor is your best bet to slice it up. Place the ginger in a sanitized
mesh bag. Boil the bag for a few minutes to sanitize it since some
chemical sanitizers are not effective on fabrics and the sanitizers can be
hard to rinse out of the fabric.
Pour the honey into a large plastic fermenter. Start adding water to the
fermenter. After just a couple of gallons, start stirring the mixture. Once
you have a couple gallons of water and the honey mixed together, place a
sanitized hydrometer in the must. Slowly add water and mix after each
addition until you hit the target OG. Add 0.25 teaspoons of Fermaid K and
0.5 teaspoons of diammonium phosphate to the fermenter.
Once you have the must mixed up, rehydrate the yeast in GoFerm,
following the package directions. Once rehydration is complete, mix the
rehydrated yeast and liquid into the fermenter.
Once or twice a day, stir the must and push the bag of ginger back under
the liquid. The stirring process will release a lot of CO2 from the must.
Stir until almost no more bubbles are released by additional stirring. If
stirring with a spoon, it will take a while to drive out all the CO2. Using a
wand in the drill is faster, but be careful not to release so much CO2 so
fast that the fermenter foams over the top.
Once a day, after a round of stirring, add the dose of nutrients, 0.25
teaspoons of Fermaid K and 0.5 teaspoons of diammonium phosphate. Do
this for 3 days. After three to four weeks, rack the mead into glass and
wait for it to drop clear. Use Super-Kleer K.C. to help clarification if the
mead has finished fermenting. Once clear, keg and carbonate to around 3
volumes of CO2.
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