Ruqayyah Snyder
Mead is an ancient alcoholic beverage made by fermenting honey with water, and sometimes fruits, spices, grains, or hops. The process of making mead is quite simple and can be done at home with the right equipment. There are many online resources, such as books, YouTube channels, and kits, that provide instructions and tips for making mead in Australia. The type of honey used can greatly impact the flavour of the mead, and the level of sterilisation can also affect the taste.
| Characteristics | Values |
|---|---|
| Mead-making process | Fermenting honey with water, sometimes with fruits, spices, grains, or hops |
| Mead-making equipment | Glass carboy, airlock, rubber bung, pot or kettle, small jug or container, heating pad, sterilizing solution, yeast, nutrient, bottles |
| Honey type | Raw and unprocessed, with local honey from a beekeeper preferred over store-bought honey |
| Yeast type | Avoid high alcohol tolerance champagne yeasts unless a high alcohol content is desired; use commercially made yeast nutrients |
| Mead variations | Melomel (fruit mead), Cyser (apple mead), Spiced Mead |
| Mead-making resources | Books, YouTube channels (Man Made Mead, Groenfell Meadery), online guides, mead-making kits |
| Mead-making time | Approximately 30 days to make, with additional time for aging and flavour development |
| Mead-making tips | Sanitise equipment and honey, control temperature during fermentation, rack mead during and after fermentation, back-sweeten if desired, compare batches |
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What You'll Learn
Sanitise all equipment
Sanitising your equipment is an important step in the mead-making process, as it ensures that your beverage is safe to consume and minimises the risk of contamination. Here's a step-by-step guide to sanitising your equipment when making honey mead in Australia:
Begin by gathering all the equipment you will be using, including pots, fermenters, spoons, funnels, airlocks, and any other tools or containers. Ensure that all items are made from stainless steel, glass, or food-grade plastic, as these materials are non-reactive and safe for mead-making.
Next, you'll want to clean your equipment with hot water and a mild detergent. Avoid using strong chemicals or abrasive cleaning tools, as these can leave residues that may affect the taste of your mead. Rinse all equipment thoroughly to remove any soap residue. Pay extra attention to items like funnels and airlocks, ensuring that all nooks and crannies are rinsed and free of soap.
After cleaning, you'll need to sanitise your equipment. You can do this by using a no-rinse sanitiser, such as a sulphite or chlorine-based product. Follow the instructions on the sanitiser you choose, ensuring that you use the correct dilution rates and contact times. Typically, you'll immerse or spray your equipment with the sanitising solution, allowing it to work its magic before rinsing or allowing it to air-dry, depending on the product's instructions.
For items that come into direct contact with your mead, such as spoons and funnels, you can also use boiling water as a sanitising method. Simply immerse these items in a pot of boiling water for a few minutes, ensuring that all surfaces are exposed to the heat. This method is especially useful for metal equipment, but be careful not to use it on items that may be damaged by high temperatures, such as plastic fermenters.
Finally, ensure that your hands are clean and free of any contaminants before handling your equipment and ingredients. You may also want to wear sanitised gloves during the mead-making process to minimise the introduction of bacteria or wild yeast. By following these steps, you'll ensure that your equipment is properly sanitised, setting you up for a successful and safe mead-making experience.
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Prepare the must
Preparing the must is a crucial step in the mead-making process. The must is the mixture of honey and water that forms the base of your mead. Here is a step-by-step guide to preparing the must for your Australian mead:
Step 1: Gather Ingredients and Sanitize
Start by gathering your ingredients: honey, water, and any additional ingredients such as an acid regulator or yeast nutrient. It is important to sanitize all equipment that will come into contact with the must. You can use a solution of potassium metabisulphite and water, or follow specific instructions for sanitizing with Camden tablets. This step ensures a "clean ferment" by removing bacteria and wild yeast from your equipment and the must.
Step 2: Prepare the Honey-Water Mixture
In a large pot, heat water to near-boiling. Add the honey to the heated water, being careful not to add honey directly to high heat. Stir the mixture until the honey is fully dissolved and you have a uniform consistency. You can hold the temperature in this range for 20-25 minutes, but keep in mind that lower temperatures will better preserve the honey's flavour and aromatics.
Step 3: Cool the Must
Before adding yeast to the must, it is important to cool the mixture. You can do this by simply letting it sit and cool to room temperature, or you can speed up the process by using a cold water bath or an ice bath.
Step 4: Optional Additives
At this stage, you may choose to add an acid regulator and yeast nutrient to the must. These additives can enhance the fermentation process and the final flavour of your mead. Follow the recommended dosage for your chosen additives.
Step 5: Transfer to Fermenter
Once your must is prepared and cooled, you can transfer it to your sanitized fermentation container. Make sure to leave sufficient room for fermentation, as the mixture will produce bubbles and expand.
Step 6: Prepare for Fermentation
After transferring the must to the fermenter, you can add any remaining water to cool the mixture further if needed. Take an original gravity (OG) reading with a hydrometer, which will help you determine the alcohol content later. Rehydrate your yeast according to the packet instructions, and prepare for pitching the yeast.
Preparing the must is an important step to ensure a clean and successful fermentation. By following these steps, you can create a stable foundation for your mead and begin the fermentation process with confidence.
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Fermentation
Preparing the Must
The first step is to prepare the "must," which is the mixture of honey and water that will undergo fermentation. Start by sanitising all equipment, including the fermentation container, to prevent unwanted bacteria from spoiling your mead. Next, heat water to near-boiling temperatures and add honey. Bring the mixture to a boil for about five minutes to sanitise the must and remove any impurities. Allow the must to cool before adding yeast, as yeast is most effective within a specific temperature range.
Primary Fermentation
After preparing the must, it's time to begin primary fermentation. Add the yeast and seal the fermentation container. The yeast will start to work, converting the sugars in the honey into carbon dioxide and alcohol. This process can take anywhere from two weeks to a month, depending on the recipe and temperature. During this time, it's important to monitor the fermentation and ensure the container remains sealed to prevent contaminants from entering.
Racking to a Secondary Fermenter
Once primary fermentation is complete, there will be a large amount of "trub," which consists of dead yeast cells and fermentation by-products. Racking the mead to a secondary fermenter will help separate the mead from the trub and prevent off-flavours from developing over time. This step is important for ensuring the mead clears and matures properly.
Secondary Fermentation and Flavouring
Secondary fermentation takes place in the secondary fermenter. This is also the ideal time to start flavouring your mead. You can add fruits, herbs, spices, or hops to infuse your mead with additional flavours. If adding fruit, it's important to sanitise it first to prevent unwanted fermentation. The mead will continue to mature and develop its flavour profile during this stage.
Bottling and Ageing
After secondary fermentation is complete, you can bottle your mead and allow it to age. The length of ageing depends on your preference, but mead generally improves with age. You can taste the mead during the ageing process to determine when it has reached your desired flavour.
Back-Sweetening
If you find your mead too dry after fermentation, you can add additional honey to sweeten it. This process is known as back-sweetening. However, be aware that adding more honey may cause fermentation to start again. To prevent this, you can add Campden tablets, which contain sodium metabisulphite, an additive that kills yeast and bacteria.
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Add honey to taste
Mead is an ancient drink made from honey, water, and yeast. The process of making mead is simple, but there are many ways to put your own creative spin on it.
The type of honey you use will greatly impact the flavour of your mead. Generally, the darker the honey, the stronger the flavour. Honey produced by bees that feed on tangy orange blossoms will taste very different from honey produced by bees that feed on heather. Try to avoid store-bought honey, as it has often been heat-treated to prevent crystallisation, which can strip away aromas. Instead, opt for honey from a local beekeeper.
The amount of honey you use will depend on how sweet you want your mead to be. A good starting point is 150g of honey per litre of water, which will produce a light mead at around 4% ABV. If you want a stronger mead, you can use up to 1.5kg of honey per 5 litres of water, which will result in a semi-dry mead at around 11-12% ABV.
When preparing your must (the mixture of honey and water), it is important to sanitise it to remove any bacteria and wild yeast, and to provide a "clean ferment". To do this, heat your water to near-boiling, add your honey, and hold the temperature at 66-72 degrees Celsius for 20-25 minutes. The lower the temperature, the less impact the heating process will have on the honey's flavour and aromatics. Do not add honey directly to heat, as this can affect the flavour and texture of your mead.
After your must has been chilled, you can add your yeast. Rehydrate your yeast according to the packet instructions, then add it to your must and seal the fermenter. Leave your mead to ferment for around two to four weeks.
Once fermentation is complete, taste your mead. If you find it too dry, you can add more honey to sweeten it. This is known as back-sweetening. However, this may cause your mead to begin fermenting again, so you will need to add Campden tablets to prevent this. Campden tablets contain sodium metabisulphite, an additive that kills yeast and bacteria.
Finally, bottle your mead and store it for at least three months before drinking. For optimal flavour, age your mead for six to twelve months.
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Bottle and store
Once your mead has finished fermenting, it's time to bottle and store it. Here are the steps you need to take:
Bottling:
- Sanitise your bottles and equipment: Wash all equipment and bottles in hot water and washing-up liquid. Rinse with cold water to remove any soap residue. To sanitise, crush three Campden tablets and dissolve them in 4 litres of water. Use this solution to rinse your mixing containers, fermenting bottles, storage bottles, and any other equipment that will come into contact with the mead.
- Siphon the mead: Using a piece of tubing or a hose, siphon the top clear layer of your mead into a sanitised bucket, leaving the sediments at the bottom of your fermenter. Gently transfer the mead from the bucket into your bottles, leaving enough headspace for a cork or cap.
- Back-sweetening (optional): If you find your mead too dry, you can add some honey back into it for sweetness. This step may cause fermentation to start again, so to prevent this, add 2 Campden tablets to the honey.
Storing:
- Ageing: It is recommended to store/age your bottled mead for at least 3 months before drinking. For optimal flavour, 6-12 months of storage is preferred. During this time, your mead will continue to clear and mature, with the lees (deposit of dead yeast) dropping to the bottom.
- Labelling: Label your bottles with the date and any relevant information about the mead, such as its sweetness level (sweet, medium, or dry). This will help you identify your mead and compare it with future batches.
- Storage conditions: Store your mead in a cool, dark place, away from direct sunlight or heat sources. Consistent temperature and humidity levels are ideal for ageing mead.
Remember, these are general guidelines, and the specific bottling and storage instructions may vary depending on the mead recipe you followed and your personal preferences. Always sanitise your equipment properly to ensure the safety and quality of your mead.
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Frequently asked questions
You will need honey, water, yeast, and yeast nutrients. You may also want to add an acid regulator, such as citric acid.
You will need a pot or kettle, a small jug or container, a demijohn, a funnel, an airlock, a rubber bung, and a hose or tube. You will also need bottles to store your mead.
First, sterilise all your equipment. Then, add your honey to boiled water and stir until it has dissolved. Allow the mixture to cool before pitching the yeast. You can then add the mixture to your demijohn and leave it in a cool, dark place for 2-3 weeks.
After 2-3 weeks, you can taste the mixture to see if it has reached your desired level of sweetness. If it has, you can siphon the mead into plastic containers and place it in the freezer. Once frozen, remove it from the freezer and allow it to thaw. Then, return it to the sterilised fermentation container and leave it to stand for about four weeks.
