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The Mead Calculator

Mead Batch Calculation Utility V1.1
Check the items you know, and supply the data.    The results are automatically supplied if possible.
For help, click here.
SHADED areas are the most commonly used areas.
A new must? (fixed gravity) - check/enter the "Additional Sugars" and "Target Gravity"
A new must? (fixed volume) - check/enter the "Additional Sugars" and "Target Volume"
Adding to an existing must? - check/enter the "Current Gravity", "Additional Sugars" and one or both of the "Targets"
- If BOTH Gravity and Volume targets are checked, the next available "Additional Sugars" is calculated
Preferences for Measurements: Metric US Imperial
Temperature of Must
Target Gravity

Target Volume
Additional Sugars #1
  Type:
Quantity:
Sugars Content: %
Additional Sugars #2 (Optional)
  Type:
Quantity:
Sugars Content: %
Additional Sugars #3 (Optional)
  Type:
Quantity:
Sugars Content: %
Additional Sugars #4 (Optional)
  Type:
Quantity:
Sugars Content: %
Current Gravity (optional)
Current Volume (optional)
   

Potential Alcohol Conversion
Original Gravity:
Final Gravity:

Blending Calculation Utility
Enter 4 or 5 values, then
click which result is required.

The blended Value must be between Value#1 and Value#2.
Units: SG BRIX Baume %ABV %ABW Other
Value #1
  Volume #1
  Blended Value
 
Value #2
  Volume #2
Total Volume

26 Comments

  1. John Rigney

    Who knows what I have done! I started with five gallons of local cider and 8 pounds of honey. Original gravity of this was 1.084. I reracked after a month, added another gallon of cider and then let it sit for six months on the advice of a local brew master. I just recently bottled a third of it for still cyser and gave the rest priming sugar and will then bottle this. The final or current gravity as I added the priming sugar was 1.012. What can I expect from the change of gravity for a current alcohol content or from the remaining change?

    Reply
    • paul

      I’ve done that man. It’s going to be good, but it’s going to taste a lot like apple wine.
      I make a very simple but heady mead. I use 12 pounds of honey in 2.5 gallons of water and pitch lalvin 71b-122 yeast. It can take the high alcohol content. I let it sit for about four months. The result is a sweet strong mead around 20% abv. If you can drink a 20 oz viking mug of this stuff, you’re a warrior indeed!

      Reply
  2. Jim Baranski

    The Mead Calculator says to use 2 lbs of sugar per gallon to get 12% ABV. I.E. 100 lb sugar for 50 gallons. The tables in a book I have say to use 2 lb 6 oz per gallon (C.J.J.Berry First steps in winemaking). That is sugar added IN a gallon accounting for the increased volume, rather then sugar added TO a gallon which would be 2 lbs 12 oz per gallon, which would add 27 fl oz volume per gallon.

    Reply
    • Vicky Rowe

      Keep in mind that mead uses honey as the main fermentable, it’s not generally recommended to add sugar, that is a wine thing.

      Reply
  3. stuart

    really big thankyou for the calculator !!!

    dumped 4 litres of apple juice, jar of honey, fermented (and after much searching online found here (stood on hydrometer (> …not when pissed honest!);

    nice to know i will be fuelled with ‘12.34% ABV’ “apfel wine” prior to another rubbish christmas with family.

    thanks!!!

    Reply
    • Vicky Rowe

      You are very welcome, I’m glad it helped!! I’m working on finding someone to create the calculator as an app as well.

      Reply
      • Don

        Hi Vicky. My name is Don Rowe from Texas I’m just getting started on making my first batch of mead. I’m just wondering if the app you where talking about is up yet. Thanks.

        Reply
        • Vicky Rowe

          Hi Don. No, we haven’t got an app yet, finding the right person and raising the funds to create it haven’t happened yet.

          Reply
  4. Jake

    Is there any way to measure the ABV when using cider instead of water (trying to make a cyser). Thanks

    Reply
    • Vicky Rowe

      Hi Jake! Yes, you’ll need to use a hydrometer to measure both your initial SG and your final SG to get your ABV on a batch.

      Reply
  5. MikeT

    Is the Calculator working? It never calculates anything no matter what I input?

    Reply
    • MikeT

      Also the help page seems to be missing!

      Reply
    • Vicky Rowe

      It should be working. I’ve updated the help file, there was a typo.

      Reply
  6. Regan C

    Love your calculator Vicky, have helped work out the sugar % in the local Australian honey, as well as many other batches
    It’s been an absolute saviour for many of my meads
    Appreciate the amazing work that you do

    Reply
    • Vicky Rowe

      So glad it’s helping, Regan!!

      Reply
  7. Earendil

    Vicky, I’ve noted a discrepancy between the directions and the calculator’s behaviour. It’s not serious but could stand correction.

    When using the calculator to calculate the amount of extra fermentables needed to increase the SG to a goal gravity (Appendix 5, Example #3), I found that the calculator will calculate the TOTAL amount of honey required for the recipe, NOT the difference.

    The calculator will derive the correct amount if (and ONLY if) the batch size is entered in the ‘Current Volume’ field. The directions in Appendix 5 do not include entering this information. It was obvious to me and experimental entries quickly confirmed it, but a NewBee might find it confusing; it might be well to amend the directions accordingly.

    This is a wonderful calculator. Thanks to All who developed, presented and host it!

    Reply
    • Vicky Rowe

      Thanks for the heads up, I’ll do some updates.

      Reply
  8. JB

    Nice calculator!
    I would like to know how the temperature of the must acts, when trying to find a target gravity using aditionnal sugar and target volume for a new must. I found no info on the help page about this. As I change temperature, the target gravity changes, so I guess this is the target gravity if I was to use a hydrometer at that temperature, which makes sense. But when I’m trying different temperature, without changing sugars and volume, it seems the %ABV could change a lot.

    Reply
    • Vicky Rowe

      Yeek, I got so far behind!! We are assuming the must is room temperature when it is measured. To be honest, hardly anyone enters temp when using the calculator.

      Reply
  9. Francisco

    What is the density you used for the honey?

    Reply
    • Vicky Rowe

      The honey density is pre-programmed using average honey density per the national statistics.

      Reply
    • Vicky Rowe

      We used an average of multiple varietals, as per data from the FDA.

      Reply
  10. Michael Southwick

    Quick question. When the calculator refers to “target volume”, would this be the total water + honey, or is this the total amount of water you add the specific amount of honey to (which would of course result in a greater batch size). Just curious; thanks for the awesome tool!

    Reply
    • Vicky Rowe

      This is the target total volume of honey and water

      Reply

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