11% Dry Mead Recipe
This 11% mead recipe creates a dry, light, and slightly floral beverage, perfect for enjoying like a white wine. Best served chilled.
Specifications:
- Batch Size: 4L
- Starting Gravity: 1.084
- Sweetness: Dry
- Final Gravity: 1.000
Equipment and Ingredients:
- 5 L Demijohn
- 1.1 kg Field honey
- Mangrove Jack's Mead Nutrient 2.6 grams for yeast rehydration and 3.7 grams for fermentation
- Water - Recommended carbon-filtered water or store-bought water (not distilled)
- 1x Mangrove Jack's M05 Mead yeast
- 100 ml beaker for yeast rehydration
- Thermometer
Instructions:
1. Add honey and 1.1g of mead nutrients to your cleaned and sanitised demijohn.
2. Add 2L of water, seal the demijohn, and mix until the honey and nutrients are dissolved.
3. Top up to 4L.
4. Warm 66ml of water to about 35°C (DO NOT EXCEED 38°C).
5. Whisk in 2.6g Mangrove Jack's Mead Nutrient until dissolved.
6. Add 2g of Mangrove Jack's M05 Mead yeast to the top of the nutrient slurry.
7. Allow to stand for 5 minutes, covered with tin foil.
8. Gently stir the slurry.
9. Allow to rest covered for a further 10-15 minutes.
10. Once the yeast slurry and the yeast must are within 5°C of each other, add the slurry to the must.
11. After 24 hours, add another 1g of Mangrove Jack's Mead Nutrient to the must. No need to mix or stir.
12. After a further 72 hours, add the remaining 1.7g of nutrient.
13. Allow to ferment until fermentation has stopped and the mead has cleared.
14. Bottle the mead and enjoy.
16% Sweet Mead Recipe
This 16% mead recipe produces a sweet, full-bodied beverage with a rich floral honey flavor, perfect for enjoying by a warm fire.
Specifications:
- Batch Size: 4L
- Starting Gravity: 1.143
- Sweetness: Sweet
- Final Gravity: 1.025 (sweet)
Equipment and Ingredients:
- 5L Demijohn
- 1.96kg Field honey
- Mangrove Jack's Mead Nutrient 6.25 grams for yeast rehydration and 6.3 grams for fermentation
- Water - Recommended carbon-filtered water or store-bought water (not distilled)
- 1x Mangrove Jack's M05 Mead yeast
- 100ml beaker for yeast rehydration
- Thermometer
Instructions:
1. Add honey and 1.5g of Mangrove Jack's Mead Nutrient to your cleaned and sanitised demijohn.
2. Add 2L of water, seal the demijohn, and mix until honey and nutrients are dissolved.
3. Top up to 4L.
4. Warm 66ml of water to about 35°C (DO NOT EXCEED 38°C).
5. Whisk in 6.25g Mangrove Jack's Mead Nutrient until dissolved.
6. Add 3g of Mangrove Jack's M05 Mead yeast to the top of the nutrient slurry.
7. Allow to stand for 5 minutes, covered with tin foil.
8. Gently stir the slurry.
9. Allow to rest covered for a further 10-15 minutes.
10. Once the yeast slurry and the yeast must are within 5°C of each other, add the slurry to the must.
11. After 24 hours, add another 1.5g of Mangrove Jack's Mead Nutrient to the must. No need to mix or stir.
12. After a further 72 hours, add the remaining 3.3g of nutrients.
13. Allow to ferment until fermentation has stopped and the mead has cleared.
14. Bottle the mead and enjoy.
