Once you understand the basics, it is surprisingly easy to brew your first batch of mead. As your confidence and experience grow, try brewing more complex recipes or using advanced techniques to better control the fermentation process. Each heading below links to a detailed page covering that stage of the mead making process. When you are ready for more complex material, try visiting the different headings under the ‘Brewing Basics’ tab.
Clean and Sterilize Brewing Tools and Equipment
Learn why the cleaning and sterilization of mead making equipment should be treated as two different steps. Not all sanitizers are created equal; consider the pros and cons and find the one that works best for you. Once your equipment is sanitized, learn how to keep it that way and avoid cross contamination.
Preparing the Must
The selection of a water source can effect the outcome of your mead, see why spring water is a popular choice. Applying heat to must can kill any harmful microbes, but how will this influence the quality of the mead?
Primary Fermentation of Mead
Determine if a yeast starter is necessary for dry or liquid yeast prior to pitching. Understand how the fermentation process works and learn how to judge when the primary fermentation is complete. Many factors can influence the speed and success of your fermentation; control them for the best possible results.
Racking and Secondary Fermentation of Mead
Allowing mead to remain on the lees can influence the flavor of your mead. Racking separates the mead from this sediment, and allows you to monitor for the accumulation new sediment which indicates that fermentation is still occurring.
Bottling and Aging of Mead
Still and sparkling mead require different processes to produce. These different finishes also require different bottles and closure styles. Avoid popping corks and ‘glass grenades’ by identifying potential dangers.