Semi-sweet Traditional Mead

This is the first style of mead I ever made and is still a favorite because it expresses the honey characteristics so well. It’s a great recipe for exploring and testing new honey, and the light sweetness can mask minor off-flavors, so it’s a great starter style.

OG: FG: ABV:

1.120 1.015 (+/-

14%

0.005)

INGREDIENTS 17 lb (7.7 kg) (approximately) quality honey Sufficient water to produce 5 gal (19 l)

total volume Nutrients: 300 ppm yeast assimilable nitrogen (YAN). This is about 15 percent more nutrient than you need, but it should give you a good first batch. 30.4 g Fermaid-o 20.3 g Fermaid-k 4 g DAP 6.25 g Go-ferm 1 g potassium metabisulfite

at

bottling

DIRECTIONS Mix the honey and water together. Fill your carboy to 5 gallons (19 liters) total volume and then add the Fermaid-o to some water, stir into a slurry, and mix into the must. The Fermaid-o gives you about 100 ppm YAN of nutrient to start.

Mix the Go-ferm with 3 fl oz/85 ml of water at 109°F (43°C). Once it is mostly mixed, leave the sanitized spoon in the mixture and sprinkle the yeast over the top. Put some plastic wrap over the top, let it sit for 15 minutes, then stir again, re-cover, and let sit for another 15 minutes or until the yeast is within 15°F (8°C) of the must. Add the rehydrated yeast to your carboy.

Ferment at 60–65°F (15–18°C). Make sure not to get above 68°F (20°C) as fusels are likely.

Once you start seeing little bubbles, it’s time for the staggered nutrient addition (SNA). This is generally within 24 hours, but sometimes as soon as 3 hours.

Do a simple 3-stage SNA (to prevent mead volcanoes, mix the nutrients with some must or boiled water before adding):

50% at the end of the lag phase—10.1 g Fermaid-k and 2 g DAP 30% at 16% sugar break (about 1.104)— 6.1 g Fermaid-k and 1.2 g DAP