# The Mead Calculator

# 26 Comments

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- The NewBee Giude to Making Mead - Appendix 5: Instructions for Using the Mead Calculator - Got Mead? The Largest Mead Resource on the Web - […] The Mead Calculator […]
- The NewBee Guide to Making Mead - Chapter 8: Recipe Calculations - Got Mead? The Largest Mead Resource on the Web - […] The Mead Calculator […]

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?

It is hard to say without a detailed recipe. Best bet is to post this on the GotMead forums at http://www.gotmead.com/forum/ and see what you end up with.

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!

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.

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

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!!!

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

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.

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.

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

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.

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

Also the help page seems to be missing!

It should be there.

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

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

So glad it’s helping, Regan!!

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!

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

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.

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.

What is the density you used for the honey?

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

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

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!

This is the target total volume of honey and water