Modern Mazer
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Cocktail-Inspired MeadAdvancedDevelopment

Negroni-Inspired Mead

A bold, bitter-forward mead inspired by the classic Negroni cocktail. Built on wildflower honey with red grape juice, bitter orange peel, and juniper. Targets 13% ABV with a semi-sweet finish. 5-gallon batch.

By Modern MazerPublished Version 1.0.0

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Batch size

5 gallons

Target ABV

13%

Fermentation

4–6 weeks

Conditioning

4–8 months

Responsible use: These recipes produce alcoholic beverages. Ferment and consume responsibly. Verify all quantities, equipment, and safety procedures before beginning. Consult local regulations regarding home fermentation.

Ingredients

  • 11 lbsWildflower honey
  • 1 gallonsRed grape juice (no preservatives)
  • 3 gallonsFiltered water
  • 0.5 ozDried bitter orange peel

    Add in secondary. Taste weekly.

  • 0.5 ozDried juniper berries, lightly crushed

    Add in secondary. Taste weekly.

  • 10 gFermaid-O
  • 5 gFermaid-K

Yeast

Lalvin Lalvin EC-1118 — 1 packets

Nutrient schedule

TimingNutrientQtyNotes
Day 0 (pitch)Fermaid-O2.5 g
24 hoursFermaid-O2.5 g
48 hoursFermaid-O2.5 g
1/3 sugar breakFermaid-O2.5 g
Day 0 (pitch)Fermaid-K5 g

Process

  1. Sanitize all equipment

    Prepare no-rinse sanitizer. Sanitize all vessels and tools.

  2. Build must

    Dissolve honey in 1 gallon of warm water. Cool. Add to fermenter with grape juice and remaining water to 5.5 gallons.

  3. Take OG reading

    Record original gravity. Target approximately 1.098.

  4. Pitch yeast and nutrients

    Pitch EC-1118. Add Day 0 nutrients. Ferment at 65–72°F.

  5. Staggered nutrient additions

    Follow TOSNA schedule. Degas before each addition.

  6. Monitor fermentation

    Check gravity every few days. Fermentation typically completes in 4–6 weeks.

  7. Add botanicals in secondary

    Rack. Add bitter orange peel and juniper in sanitized muslin bags. Taste weekly — bitter compounds extract slowly but can become overwhelming.

    Use only culinary-grade juniper berries from a reputable source.

  8. Remove botanicals and condition

    Remove botanical bags when desired intensity is reached. Condition for 4–8 months.

  9. Package

    Bottle or keg.

Packaging

Ensure fermentation is fully complete before packaging.

Safety notes

  • Never bottle a mead that has not fully finished fermenting.
  • Use only culinary-grade juniper berries from a reputable source. Some juniper species are toxic.
  • Bitter orange peel can become very bitter if over-extracted — taste regularly.
  • Grape juice must be preservative-free.
  • Sanitize all equipment that contacts the must or finished mead.

Scaling notes

Honey, grape juice, and water scale linearly. Botanical additions do NOT scale linearly — adjust to taste. Nutrient additions do NOT scale linearly.

Batch Scaling Calculator

Enter your desired finished batch size to scale ingredient quantities. Press Enter or tap away to apply.

Target ABV

13%

Original gravity

1.098

Final gravity

1.005

Sweetness

semi sweet

Finished volume

5 gallons

Gross starting volume

5.5 gallons

Expected loss

0.5 gallons(9%)

Ingredient quantities at original batch size
IngredientQuantityUnitScaling notes
Wildflower honey11lbs
Red grape juice (no preservatives)1gallons
Filtered water3gallons
Dried bitter orange peel0.5oz⚠ review
Dried juniper berries, lightly crushed0.5oz⚠ review
Fermaid-O10g⚠ review
Fermaid-K5g⚠ review

⚠ Ingredients requiring review

  • Dried bitter orange peel: Ingredient "Dried bitter orange peel" (id: bitter-orange-peel) requires manual review before scaling. The original quantity is shown — do not use without recalculating.
  • Dried juniper berries, lightly crushed: Ingredient "Dried juniper berries, lightly crushed" (id: juniper) requires manual review before scaling. The original quantity is shown — do not use without recalculating.
  • Fermaid-O: Ingredient "Fermaid-O" (id: fermaid-o) requires manual review before scaling. The original quantity is shown — do not use without recalculating.
  • Fermaid-K: Ingredient "Fermaid-K" (id: fermaid-k) requires manual review before scaling. The original quantity is shown — do not use without recalculating.
Scaled quantities are mathematical estimates. Fermentation performance, yeast requirements, nutrient schedules, vessel headspace, temperature control, and legal requirements must be reviewed for the target batch size.

References & sources

Version history

  • v1.0.0— Modern Mazer

    Initial record. Phase 4C Batch 9.

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