Modern Mazer
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MetheglinIntermediateDevelopment

Thyme Honey Mead

A savory, herbal mead built on thyme honey with a small addition of fresh thyme in secondary. Thyme honey has a distinctive herbal character; the thyme addition reinforces and deepens it. Targets 12% ABV with a dry finish. 5-gallon batch.

By Modern MazerPublished Version 1.0.0

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Batch size

5 gallons

Target ABV

12%

Fermentation

3–5 weeks

Conditioning

3–6 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

  • 12 lbsThyme honey (or wildflower honey)

    Thyme honey preferred for varietal character.

  • 4.5 gallonsFiltered water
  • 1 ozFresh thyme sprigs

    Add in secondary in a muslin bag. Taste daily.

  • 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 honey must

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

  3. Take OG reading

    Record original gravity. Target approximately 1.090.

  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 primary fermentation

    Check gravity every few days. Primary typically completes in 3–5 weeks.

  7. Add thyme in secondary

    Rack. Add fresh thyme in a sanitized muslin bag. Taste daily.

  8. Remove thyme and condition

    Remove thyme after 1–3 days or when desired intensity is reached. Condition for 3–6 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.
  • Thyme extracts quickly — taste daily and remove promptly.
  • Sanitize all equipment that contacts the must or finished mead.

Scaling notes

Honey and water scale linearly. Thyme addition does 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

12%

Original gravity

1.090

Final gravity

1.002

Sweetness

dry

Finished volume

5 gallons

Gross starting volume

5.5 gallons

Expected loss

0.5 gallons(9%)

Ingredient quantities at original batch size
IngredientQuantityUnitScaling notes
Thyme honey (or wildflower honey)12lbs
Filtered water4.5gallons
Fresh thyme sprigs1oz⚠ review
Fermaid-O10g⚠ review
Fermaid-K5g⚠ review

⚠ Ingredients requiring review

  • Fresh thyme sprigs: Ingredient "Fresh thyme sprigs" (id: thyme) 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 6.

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