Mead Made Easy: Crazy-Good Mead - The recipe

Table of Contents

Previous Next



This recipe will take about a month to ferment at 65 degrees or so. If the area you have set aside for your fermenter is warmer or cooler than that, your time will vary. Warmer temps make for faster fermentation. Cooler temps make for slower. If you've got a hydrometer, you can wait for the specific gravity to drop below 1.0. If not, just wait for it to bubble no more than once every five or ten minutes. If it's bubbling more often than that, let it sit longer. If the airlock goes dry, put more water in it. If you get a real vigorous fermentation and it either fills the airlock with foam or blows it clear off, don't worry. Just find the airlock, clean it up, refill it with water, and pop it back on the fermenter.

A couple notes here while you're waiting for your melomel to ferment: when I brewed this, the original gravity was 1.075. This is a chance to use your hydrometer if you bought one. If not, don't worry about it.

When fermentation slows, it's time to bottle.

Copyright 2009, Dave Polaschek. Last updated on Mon, 15 Feb 2010 14:09:08.