this post was submitted on 30 Jun 2023
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Homebrewing - Beer, Mead, Wine, Cider
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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
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havent done a mead in years but:
sterilize all of your equipment first (different ways, find the one that works best for you)
simmer the honey and water (unchlorinated), skim off anything that floats to the top
let it cool to skin temperature & add the yeast, give it a nice stir and drop it in your fermenting vessel
top it up with unchlorinated water but leave a bit of head space. if your ferment is very active, you'll see why
attach a cork & airlock, and put it out of the way, somewhere dark and cooler but not cold
some folks like to add vodka to the airlock but I always just used water
forget about it for a few weeks
buy some bentonite clay, add a bit when it looks like the ferment is done/has slowed. this will clarify the mead
decant, bottle/age for a while. the longer the better!
I'd recommend using a digital thermometer to check the temperature before pitching the yeast. measuring by hand requires a bit of experience. check the instructions for the yeast whether they might need rehydration before pitching. if you are doing rehydration, make sure that the temperatures are fairly close to avoid temperature shock. good luck