A clean, expressive traditional mead built on raw wildflower honey. Wildflower honey brings a complex floral character that varies by season and region, making each batch a distinct expression of its source. This recipe targets a semi-sweet finish at approximately 13% ABV, with a 5-gallon batch format suited to home and small-scale production.
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Batch size
5 gallons
Target ABV
13%
Fermentation
4–8 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.
Raw, unfiltered preferred. Source locally when possible for regional character.
Chlorine-free. Use filtered or campden-treated tap water.
Split across TOSNA nutrient schedule. Recalculate with TOSNA calculator at different batch sizes.
For water treatment if using tap water. One tablet treats up to 6 gallons.
Optional — aids clarification.
Yeast
Lalvin Lalvin 71B — 2 packets
71B is well-suited to semi-sweet meads; it partially metabolizes malic acid, softening the finish. Rehydrate per manufacturer instructions.
| Timing | Nutrient | Qty | Notes |
|---|---|---|---|
| Day 0 (pitch) | Fermaid-O | 2 g | Add at pitch. Degas before adding. |
| 24 hours after pitch | Fermaid-O | 2 g | Degas before adding. |
| 48 hours after pitch | Fermaid-O | 2 g | Degas before adding. |
| 1/3 sugar break (approx. SG 1.065) | Fermaid-O | 2 g | Monitor gravity to hit 1/3 sugar break. Degas before adding. |
Prepare a no-rinse sanitizer solution. Sanitize the fermentation vessel, airlock, stopper, funnel, and all tools that will contact the must.
Do not rinse Star San — the foam is harmless.
If using chlorinated tap water, crush one Campden tablet and dissolve in the water. Wait 15 minutes. Alternatively, use filtered or spring water.
Add approximately 3/4 of the water to the fermentation vessel. Slowly pour in the honey, stirring to dissolve. Top up with remaining water to reach target volume.
Draw a sample into the hydrometer test cylinder. Record the original gravity. Target OG is approximately 1.098. Adjust honey quantity if needed.
Rehydrate Lalvin 71B per manufacturer instructions. Allow yeast to cool to within 10°F of must temperature before pitching. Add first Fermaid-O addition at pitch.
Temperature shock can stress or kill yeast.
Fit the stopper and airlock. Fill airlock to the fill line with sanitizer solution or vodka. Place in a stable fermentation environment at 65–72°F.
Follow the nutrient schedule. Before each addition, gently stir or degas the must to release CO2.
Degas carefully — vigorous stirring can cause overflow.
Check gravity every few days after the first week. Fermentation is complete when gravity is stable across two readings 48 hours apart.
Once primary fermentation is complete, rack the mead off the lees into a clean, sanitized vessel. Minimize oxygen exposure.
Allow the mead to condition in secondary for 3–6 months. Rack again if significant sediment accumulates.
When the mead is clear and stable, package into sanitized bottles. For still mead, cork or cap immediately.
Ensure fermentation is fully complete and gravity is stable before packaging. Sanitize all bottles, caps, and equipment. Rack into bottles using an auto-siphon. For still mead, cap or cork immediately.
This recipe is written for a 5-gallon batch. Use the scaling calculator to adjust honey and water quantities proportionally. Nutrient additions (Fermaid-O) do NOT scale linearly — recalculate using a TOSNA or MeadMakr calculator for any target volume. Yeast pitch rate should be recalculated for the target volume.
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
1.010
Sweetness
semi sweet
Finished volume
5 gallons
Gross starting volume
5.5 gallons
Expected loss
0.5 gallons(9%)
| Ingredient | Quantity | Unit | Scaling notes |
|---|---|---|---|
| Raw wildflower honey | 14 | lbs | |
| Filtered water | 5 | gallons | |
| Fermaid-O (organic yeast nutrient) | 8 | g | ⚠ review |
| Potassium metabisulfite (Campden tablet)(optional) | 1 | packets | fixed |
| Pectic enzyme(optional) | 0.5 | tsp |
⚠ Ingredients requiring review
Initial record created as part of Phase 4B Batch 1 catalog development.
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