Mead & Honey Wine
Mead is made from honey, water and yeast. Honey brings a lot of sugar but hardly any nutrients. That is why, besides yeasts and honey, you will also find yeast nutrient, fining agents, measuring instruments and starter kits here.
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- Yeast: Auriva is made for very sugary batches such as mead, which then stays rather sweet. For a drier, fuller mead, the Port wine yeast is the better choice. One 5 g sachet is enough for 10 to 50 litres.
- Nutrients: honey alone ferments poorly. Add yeast nutrient at the start of fermentation; the dose is on the pack.
- Honey: the 4.5 kg tub is meant for larger batches. Crystallised honey turns liquid again in a water bath at no more than 35 °C.
- Fining: for mead, silica sol (Kieselsol) is sometimes used on its own, otherwise together with gelatin.
- Getting started: Mead Starter Kit A comes with a glass demijohn as the fermenter, kit B with a small party keg. The Mead Set for Winter contains everything except honey and water for 10 to 20 litres.
How to set up the batch and why mead needs time is explained in “Setting up mead” in our Wine School. What you can still manage by Christmas is in “Mead for the holidays”. The booklet “Making Mead at Home”, with all quantities for ten litres, is under The Maischewerk Booklets.
