The Three Meads

3 Meads

Split into bottles and 2 buckets.

As I’ve been without a stove for a while—documented here—brew days have been few and far between (a phrase which here means “nonexistent”). However, late in the fall, we managed to get started on a mead, thanks to a friend whose father is a recreational beekeeper. After several transfers between carboys and buckets and buckets and carboys, today was bottling day.

However, we at YBD aren’t satisfied with just any old mead. Of the 5-gallon batch, I bottled about 3 gallons (carbonated with sugar tabs), then made a trip to The Produce Station to look for some adjuncts. After furiously texting Paul back-and-forth for proportions (technology!), I headed back home with two grapefruits and two kiwi.

Fruits for mead

Kiwi. Grapefruit. Mead.

I juiced half a grapefruit into a bowl, and scooped the pulp into my food processor. Then, I skinned both kiwi and chopped them up, putting the meat into the food processor as well. After giving it a few quick pulses to puree the whole thing, I put the pulp and juice into the microwave for 30 seconds to kill any bacteria. Finally, I dumped the whole thing into a bucket with half of the remaining mead (just over a gallon). Since I didn’t want to leave such a small batch, I added about a quart of distilled water to the whole she-bang.

With the remaining grapefruit, I followed a similar process: juicing and scooping the pulp. This fruit-and-a-half went into the other bucket, and again I topped it with a quart of distilled water. This left us with 3 gallons of plain mead, 1.25 gallons of grapefruit-kiwi mead, and 1.25 gallons of grapefruit mead.

Can’t wait to taste the plain mead in a couple weeks, and the fruit editions a few weeks after that.

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3 thoughts on “The Three Meads

  1. Hey! I came across your blog through many sessions of googling “becoming a brewer” and similar terms, and liked what I found, so I started reading. Just wondering if you are going to post your mead recipe? I checked the recipe section and it wasn’t there, I was planning on making my first mead within a couple weeks, I have come across several different recipes, and they are all very different.

    Thanks! and keep it up!


  2. I’m pretty sure the recipe was just:

    11 pounds of honey
    Enough filtered water to get to about 5 gallons
    1 packet of dry mead yeast (we went for one with higher attenuation for a drier mead).
    2oz of yeast nutrient.

    We let that sit for a good 3-4 months then did these steps. There really wasn’t much work or formulation involved, kind of like our cider.

    There are some good resources for mead recipes out there. Good luck making your own, and let us know how it goes!

  3. Yep, Paul’s got it about right. Just honey, water, and yeast – I’m not even positive we used the nutrient provided in our kit. No boil necessary.

    The main thing you must do is be patient. It took ours at least a few days to start bubbling, and though I was getting pretty nervous, there was nothing to worry about.

    Good luck with your first mead!