{"schema":{"type":"ModernMazerRecipe","version":"1.0"},"canonicalUrl":"https://modernmazer.com/recipes/apricot-mead","jsonUrl":"https://modernmazer.com/recipes/apricot-mead.json","slug":"apricot-mead","name":"Apricot Mead","summary":"A bright, aromatic melomel built on wildflower honey and ripe apricots. Apricots contribute a delicate floral sweetness and vibrant stone-fruit character. Added in secondary to preserve fresh aroma. Targets 12% ABV with a semi-sweet finish. 5-gallon batch.","heroImage":null,"heroImageAlt":"A glass of golden apricot mead beside ripe apricots and a honey jar","author":"Modern Mazer","publishedDate":"2026-09-13","updatedDate":"2026-09-13","testingStatus":"development","evidenceStatus":"editorial","difficulty":"intermediate","style":"Melomel","tags":["mead","melomel","apricot","stone-fruit","floral","semi-sweet","five-gallon"],"targetBatchVolume":5,"targetBatchVolumeUnit":"gallons","grossBatchVolume":5.5,"grossBatchVolumeUnit":"gallons","expectedProductionLoss":0.09,"targetABV":12,"originalGravity":1.09,"finalGravity":1.004,"sweetnessLevel":"semi-sweet","carbonationLevel":"still","ingredients":[{"id":"honey","name":"Wildflower honey","quantity":12,"unit":"lbs","notes":null,"optional":false,"scalingBehavior":"linear"},{"id":"water","name":"Filtered water","quantity":4,"unit":"gallons","notes":null,"optional":false,"scalingBehavior":"linear"},{"id":"apricots","name":"Ripe apricots, pitted and halved","quantity":8,"unit":"lbs","notes":"Remove pits. Frozen preferred.","optional":false,"scalingBehavior":"linear"},{"id":"pectic-enzyme","name":"Pectic enzyme","quantity":1,"unit":"tsp","notes":null,"optional":false,"scalingBehavior":"linear"},{"id":"fermaid-o","name":"Fermaid-O","quantity":10,"unit":"g","notes":null,"optional":false,"scalingBehavior":"manual"},{"id":"fermaid-k","name":"Fermaid-K","quantity":5,"unit":"g","notes":null,"optional":false,"scalingBehavior":"manual"}],"yeast":{"name":"Lalvin 71B","brand":"Lalvin","quantity":1,"unit":"packets","notes":"Enhances stone-fruit esters."},"nutrientSchedule":[{"timing":"Day 0 (pitch)","nutrient":"Fermaid-O","quantity":2.5,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"24 hours","nutrient":"Fermaid-O","quantity":2.5,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"48 hours","nutrient":"Fermaid-O","quantity":2.5,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"1/3 sugar break","nutrient":"Fermaid-O","quantity":2.5,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"Day 0 (pitch)","nutrient":"Fermaid-K","quantity":5,"unit":"g","notes":null,"scalingBehavior":"manual"}],"equipment":["6-gallon fermentation vessel","Secondary vessel","Airlock and stopper","Hydrometer","Thermometer","Sanitizer","Straining bags","Auto-siphon and tubing","Bottles or keg"],"process":[{"step":1,"title":"Sanitize all equipment","description":"Prepare no-rinse sanitizer. Sanitize all vessels and tools.","note":null},{"step":2,"title":"Build honey must","description":"Dissolve honey in 1 gallon of warm water. Cool. Add to fermenter with remaining water to 5.5 gallons.","note":null},{"step":3,"title":"Take OG reading","description":"Record original gravity. Target approximately 1.090.","note":null},{"step":4,"title":"Pitch yeast and nutrients","description":"Pitch Lalvin 71B. Add Day 0 nutrients. Ferment at 65–72°F.","note":null},{"step":5,"title":"Staggered nutrient additions","description":"Follow TOSNA schedule. Degas before each addition.","note":null},{"step":6,"title":"Monitor primary fermentation","description":"Check gravity every few days. Primary typically completes in 3–5 weeks.","note":null},{"step":7,"title":"Add apricots in secondary","description":"Rack onto thawed frozen apricots. Add pectic enzyme. Allow 1–2 weeks of fruit contact.","note":null},{"step":8,"title":"Rack off fruit","description":"Rack off fruit. Press gently.","note":null},{"step":9,"title":"Condition and clarify","description":"Condition for 3–6 months.","note":null},{"step":10,"title":"Package","description":"Bottle or keg.","note":null}],"fermentationTemperature":"65–72°F (18–22°C)","fermentationTimeline":"3–5 weeks primary + 1–2 weeks fruit contact","conditioningTimeline":"3–6 months","packagingInstructions":"Ensure fermentation is fully complete before packaging.","safetyNotes":["Never bottle a mead that has not fully finished fermenting.","Remove all apricot pits before adding fruit — apricot pits contain amygdalin.","Fruit additions can restart fermentation — confirm gravity is stable before packaging.","Sanitize all equipment that contacts the must or finished mead."],"scalingNotes":"Honey, water, and fruit scale linearly. Nutrient additions do NOT scale linearly.","version":"1.0.0","changeHistory":[{"version":"1.0.0","date":"2026-09-13","summary":"Initial record. Phase 4C Batch 3.","changedBy":"Modern Mazer"}],"relatedRecipes":["peach-mead","strawberry-mead"],"relatedTutorials":[],"references":[{"title":"TOSNA 3.0 Nutrient Calculator","url":"https://www.meadmakr.com/tosna-calculator/","author":null,"year":null,"notes":null}]}