{"schema":{"type":"ModernMazerRecipe","version":"1.0"},"canonicalUrl":"https://modernmazer.com/recipes/traditional-wildflower-mead","jsonUrl":"https://modernmazer.com/recipes/traditional-wildflower-mead.json","slug":"traditional-wildflower-mead","name":"Traditional Wildflower Mead","summary":"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.","heroImage":null,"heroImageAlt":"A glass of golden wildflower mead beside a jar of raw wildflower honey","author":"Modern Mazer","publishedDate":"2026-09-13","updatedDate":"2026-09-13","testingStatus":"development","evidenceStatus":"editorial","difficulty":"beginner","style":"Traditional Mead","tags":["mead","honey-wine","traditional","wildflower","semi-sweet","five-gallon"],"targetBatchVolume":5,"targetBatchVolumeUnit":"gallons","grossBatchVolume":5.5,"grossBatchVolumeUnit":"gallons","expectedProductionLoss":0.09,"targetABV":13,"originalGravity":1.098,"finalGravity":1.01,"sweetnessLevel":"semi-sweet","carbonationLevel":"still","ingredients":[{"id":"honey","name":"Raw wildflower honey","quantity":14,"unit":"lbs","notes":"Raw, unfiltered preferred. Source locally when possible for regional character.","optional":false,"scalingBehavior":"linear"},{"id":"water","name":"Filtered water","quantity":5,"unit":"gallons","notes":"Chlorine-free. Use filtered or campden-treated tap water.","optional":false,"scalingBehavior":"linear"},{"id":"fermaid-o","name":"Fermaid-O (organic yeast nutrient)","quantity":8,"unit":"g","notes":"Split across TOSNA nutrient schedule. Recalculate with TOSNA calculator at different batch sizes.","optional":false,"scalingBehavior":"manual"},{"id":"campden","name":"Potassium metabisulfite (Campden tablet)","quantity":1,"unit":"packets","notes":"For water treatment if using tap water. One tablet treats up to 6 gallons.","optional":true,"scalingBehavior":"fixed"},{"id":"pectic-enzyme","name":"Pectic enzyme","quantity":0.5,"unit":"tsp","notes":"Optional — aids clarification.","optional":true,"scalingBehavior":"linear"}],"yeast":{"name":"Lalvin 71B","brand":"Lalvin","quantity":2,"unit":"packets","notes":"71B is well-suited to semi-sweet meads; it partially metabolizes malic acid, softening the finish. Rehydrate per manufacturer instructions."},"nutrientSchedule":[{"timing":"Day 0 (pitch)","nutrient":"Fermaid-O","quantity":2,"unit":"g","notes":"Add at pitch. Degas before adding.","scalingBehavior":"manual"},{"timing":"24 hours after pitch","nutrient":"Fermaid-O","quantity":2,"unit":"g","notes":"Degas before adding.","scalingBehavior":"manual"},{"timing":"48 hours after pitch","nutrient":"Fermaid-O","quantity":2,"unit":"g","notes":"Degas before adding.","scalingBehavior":"manual"},{"timing":"1/3 sugar break (approx. SG 1.065)","nutrient":"Fermaid-O","quantity":2,"unit":"g","notes":"Monitor gravity to hit 1/3 sugar break. Degas before adding.","scalingBehavior":"manual"}],"equipment":["6-gallon fermentation vessel (carboy or bucket)","Airlock and stopper","Hydrometer and test cylinder","Long-handled spoon or wine whip","Funnel","Sanitizer (Star San or equivalent)","Thermometer","Auto-siphon and tubing","Bottles and corks or caps"],"process":[{"step":1,"title":"Sanitize all equipment","description":"Prepare a no-rinse sanitizer solution. Sanitize the fermentation vessel, airlock, stopper, funnel, and all tools that will contact the must.","note":"Do not rinse Star San — the foam is harmless."},{"step":2,"title":"Treat water","description":"If using chlorinated tap water, crush one Campden tablet and dissolve in the water. Wait 15 minutes. Alternatively, use filtered or spring water.","note":null},{"step":3,"title":"Mix honey and water","description":"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.","note":null},{"step":4,"title":"Take original gravity reading","description":"Draw a sample into the hydrometer test cylinder. Record the original gravity. Target OG is approximately 1.098. Adjust honey quantity if needed.","note":null},{"step":5,"title":"Rehydrate and pitch yeast","description":"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.","note":"Temperature shock can stress or kill yeast."},{"step":6,"title":"Seal and fit airlock","description":"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.","note":null},{"step":7,"title":"Nutrient additions and degassing","description":"Follow the nutrient schedule. Before each addition, gently stir or degas the must to release CO2.","note":"Degas carefully — vigorous stirring can cause overflow."},{"step":8,"title":"Monitor fermentation","description":"Check gravity every few days after the first week. Fermentation is complete when gravity is stable across two readings 48 hours apart.","note":null},{"step":9,"title":"Rack to secondary","description":"Once primary fermentation is complete, rack the mead off the lees into a clean, sanitized vessel. Minimize oxygen exposure.","note":null},{"step":10,"title":"Condition and clarify","description":"Allow the mead to condition in secondary for 3–6 months. Rack again if significant sediment accumulates.","note":null},{"step":11,"title":"Package","description":"When the mead is clear and stable, package into sanitized bottles. For still mead, cork or cap immediately.","note":null}],"fermentationTemperature":"65–72°F (18–22°C)","fermentationTimeline":"4–8 weeks","conditioningTimeline":"3–6 months","packagingInstructions":"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.","safetyNotes":["Never seal a bottle of mead that has not fully finished fermenting — residual fermentation in a sealed bottle can cause dangerous pressure buildup and bottle explosions.","Sanitize all equipment that contacts the must or finished mead.","Scaling ingredient quantities does not guarantee identical fermentation results. Yeast health, nutrient ratios, and environmental factors all affect outcome.","Nutrient additions do not scale linearly with batch volume. Recalculate using a TOSNA calculator for any batch size other than 5 gallons."],"scalingNotes":"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.","version":"1.0.0","changeHistory":[{"version":"1.0.0","date":"2026-09-13","summary":"Initial record created as part of Phase 4B Batch 1 catalog development.","changedBy":"Modern Mazer"}],"relatedRecipes":["traditional-mead-v1"],"relatedTutorials":[],"references":[{"title":"TOSNA 3.0 — Tailored Organic Staggered Nutrient Additions","url":"https://www.meadmakr.com/tosna-calculator/","author":null,"year":null,"notes":null},{"title":"Lalvin 71B Technical Data Sheet","url":"https://www.lallemandwine.com/en/products/yeast/lalvin-71b/","author":null,"year":null,"notes":null},{"title":"The Compleat Meadmaker — Ken Schramm","url":null,"author":"Ken Schramm","year":2003,"notes":null}]}