I’ve never been a big fan of mead as any I’ve tasted have always been pretty sweet – that is until last fall, when I toured the Sap House Meadery in Ossipee, NH. I tried their mead – which was dry & delicious! When the owners talked about the ingredients needed to make mead, I realized that except for the yeast & yeast nutrient, I had everything I needed right in my yard – the water, the honey & different fruits!
I purchased “The Compleat Meadmaker” by Ken Schramm to read more about the process & what was required. Last week I went to a local beer & wine supply shop (the Kettle-to-Keg in Pembroke, NH) to buy the containers, airlocks, hydrometer & lots of other stuff – and last Sunday (2/19/17), I started my first batch.
Besides learning the process of mead making, I’m learning a whole new set of terminology like carboy (glass containers used to ferment wine, mead, etc), must (the unfermented mead) & trying to remember the things I learned in high school chemistry like specific gravity (measuring the density of a liquid vs water – you use this to determine how much fermentation has taken place.) !
The video below shows what I’m seeing 3 days after adding the yeast to the must – so far so good the yeasts are doing their job!
This first stage of fermenting will last 2-4 weeks after which I plan on splitting the batch into 2 or 3 smaller carboys – for the 2nd fermentation stage. I’ll add strawberries to 1 carboy, blueberries to another & leave the third as is so that we can try different flavors. The second fermentation stage will go for 4-5 months before the mead will be ready.