{"schema":{"type":"ModernMazerRecipe","version":"1.0"},"canonicalUrl":"https://modernmazer.com/recipes/high-gravity-mead","jsonUrl":"https://modernmazer.com/recipes/high-gravity-mead.json","slug":"high-gravity-mead","name":"High-Gravity Mead (Sack Mead)","summary":"An intensely sweet, high-alcohol sack mead built on raw wildflower honey. Sack mead is a traditional high-gravity style with 15%+ ABV and significant residual sweetness. Requires careful nutrient management and extended aging. Targets 16% ABV with a sweet finish. 5-gallon batch.","heroImage":null,"heroImageAlt":"A glass of deep golden sack mead beside raw honeycomb and a honey jar","author":"Modern Mazer","publishedDate":"2026-09-13","updatedDate":"2026-09-13","testingStatus":"development","evidenceStatus":"editorial","difficulty":"expert","style":"Sack Mead","tags":["mead","sack-mead","high-gravity","sweet","advanced","five-gallon"],"targetBatchVolume":5,"targetBatchVolumeUnit":"gallons","grossBatchVolume":5.5,"grossBatchVolumeUnit":"gallons","expectedProductionLoss":0.09,"targetABV":16,"originalGravity":1.122,"finalGravity":1.02,"sweetnessLevel":"sweet","carbonationLevel":"still","ingredients":[{"id":"honey","name":"Raw wildflower honey","quantity":18,"unit":"lbs","notes":"High honey-to-water ratio for sack mead. Raw preferred.","optional":false,"scalingBehavior":"linear"},{"id":"water","name":"Filtered water","quantity":4,"unit":"gallons","notes":null,"optional":false,"scalingBehavior":"linear"},{"id":"fermaid-o","name":"Fermaid-O","quantity":12,"unit":"g","notes":null,"optional":false,"scalingBehavior":"manual"},{"id":"fermaid-k","name":"Fermaid-K","quantity":6,"unit":"g","notes":null,"optional":false,"scalingBehavior":"manual"},{"id":"go-ferm","name":"Go-Ferm Protect Evolution","quantity":10,"unit":"g","notes":"Yeast rehydration nutrient. Critical for high-gravity fermentation.","optional":false,"scalingBehavior":"manual"}],"yeast":{"name":"Lalvin EC-1118","brand":"Lalvin","quantity":2,"unit":"packets","notes":"Use 2 packets for high-gravity must. Rehydrate in Go-Ferm."},"nutrientSchedule":[{"timing":"Day 0 (pitch)","nutrient":"Fermaid-O","quantity":3,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"24 hours","nutrient":"Fermaid-O","quantity":3,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"48 hours","nutrient":"Fermaid-O","quantity":3,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"1/3 sugar break","nutrient":"Fermaid-O","quantity":3,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"Day 0 (pitch)","nutrient":"Fermaid-K","quantity":6,"unit":"g","notes":null,"scalingBehavior":"manual"}],"equipment":["6-gallon fermentation vessel","Airlock and stopper","Hydrometer","Thermometer","Sanitizer","Auto-siphon and tubing","Wine bottles"],"process":[{"step":1,"title":"Sanitize all equipment","description":"Prepare no-rinse sanitizer. Sanitize all vessels and tools.","note":null},{"step":2,"title":"Rehydrate yeast in Go-Ferm","description":"Rehydrate EC-1118 in Go-Ferm solution at 104°F. Allow to cool to within 10°F of must temperature before pitching.","note":"Proper yeast rehydration is critical for high-gravity fermentation."},{"step":3,"title":"Dissolve honey","description":"Warm 1 gallon of water to 100°F. Dissolve honey. Cool to below 80°F.","note":null},{"step":4,"title":"Build must","description":"Add honey solution to fermenter. Top up with filtered water to 5.5 gallons.","note":null},{"step":5,"title":"Take OG reading","description":"Record original gravity. Target approximately 1.122.","note":null},{"step":6,"title":"Pitch yeast and nutrients","description":"Pitch rehydrated EC-1118. Add Day 0 nutrients. Ferment at 65–72°F.","note":null},{"step":7,"title":"Staggered nutrient additions","description":"Follow TOSNA schedule. Degas before each addition. High-gravity fermentation requires careful nutrient management.","note":null},{"step":8,"title":"Monitor fermentation","description":"Check gravity every few days. High-gravity fermentation may take 8–12 weeks or longer.","note":null},{"step":9,"title":"Rack to secondary","description":"Rack off lees.","note":null},{"step":10,"title":"Condition and clarify","description":"Condition for 12–24 months. Sack mead requires extended aging.","note":null},{"step":11,"title":"Package","description":"Bottle in wine bottles.","note":null}],"fermentationTemperature":"65–72°F (18–22°C)","fermentationTimeline":"8–12 weeks","conditioningTimeline":"12–24 months","packagingInstructions":"Ensure fermentation is fully complete before packaging. Extended aging is essential for sack mead quality.","safetyNotes":["Never bottle a mead that has not fully finished fermenting.","High-gravity fermentation can produce off-flavors if nutrients are insufficient — follow the TOSNA schedule carefully.","Sanitize all equipment that contacts the must or finished mead."],"scalingNotes":"Honey and water scale linearly. Nutrient additions do NOT scale linearly — recalculate using TOSNA for any batch size change. High-gravity batches require more nutrients per gallon.","version":"1.0.0","changeHistory":[{"version":"1.0.0","date":"2026-09-13","summary":"Initial record. Phase 4C Batch 10.","changedBy":"Modern Mazer"}],"relatedRecipes":["traditional-mead-v1","raw-honey-show-mead"],"relatedTutorials":[],"references":[{"title":"TOSNA 3.0 Nutrient Calculator","url":"https://www.meadmakr.com/tosna-calculator/","author":null,"year":null,"notes":null},{"title":"BJCP Mead Style Guidelines — Sack Mead","url":"https://www.bjcp.org/mead-style-guidelines/","author":null,"year":null,"notes":null}]}