My first mead. I did it about as simply as I could.
- 1 gallon water
- 3 lb pure natural (raw unfiltered) local honey
- 1 pkg Lalvin EC-1118 sparkling wine yeast
Steps I used:
- Boil 1 gallon water for 10 minutes.
- Cool to 95F in sink ice bath.
- Pitch yeast and stir.
- Pour in 3 lb honey and stir.
- Pour must to sanitized fermenting bucket and add air lock.
Notes:
- Although I sanitized my hydrometer, I didn’t have a great way to measure the gravity since I only had 1 gallon of must in a wide pot, so it wasn’t deep enough for the hydrometer. So I won’t know the ABV for this.
- I used a 5 gallon carboy to ferment. Even though it is much more head room than necessary, it seemed easier to get the must from the brew pot into it than to get it into a small carboy. I could have sanitized a funnel or rack into it and been more patient, oh well.
- It took less than 1.5 hours this way.
- Honey was from the Holland farmer’s market on 2022-08-06.
- Yeast was from Siciliano’s on 2022-08-06.