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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!

Man 12 pounds of honey? I’d like to try that! I’m on my first batch ever making mead but what did you do for yours?

Yeah, lol. For a 5 gallon batch, that is an average amount. What did I do for my first batch? This crazy complex mead with about 12 different spices, including of all things, bay leaves. Tasted like crap for nearly 3 years, when by some meadly miracle it turned into this amazing mead. I still don’t know how or why it happened.

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.

Take the specific gravity of the cider you’re using as a base, and plus it in, along with the volume of cider you’re using, in the “Current Gravity” and “Current Volume” slot below the ingredients. Seems to work for me

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

Vickie,

Would it be possible to add a residual sugar calculator be added to The Mead Calculator. Yeast maximum alcohol tolerance seems to be fairly predictable if you are following TOSNA 2. It would be nice to be able to design a semi-sweet, etc, mead solely based of TOSNA 2 yeast performance and starting gravity.

We’re actually working on a revamp of the mead calculator, which will hopefully include more features

Is the Mead calculator down? I change the amount of honey I’m adding to a given volume and my abv doesn’t change. Nothing happens when I hit calculate. I tried to go to the instruction page or the help page and I’m getting an error message…

Shouldn’t be….

To calculate mead manually is not an easy task. There is chance of lot of error. But your tool give proper guidance that give little space for error.

I’m glad you find it helpful!

Any update on the possible APP?

Hey Aaron. I have to meet with a programmer and put together the detailed roadmap, so working on it.

Great app! I’ve been looking for something like this. I have a tendency of forgetting to take a gravity reading.

Glad you like it!

Thanks for sharing this informative blog…I really appreciate the way of conveying the best method of calculating abv% of beer. Please keep sharing.

I’m glad you like it!

So what kind of mead does this calculator make?

sweet, dry, semi sweet?

is there an option to select which one you want and then it changes how much honey to put in? perhaps i’m missing it?

help appreciated, thanks!

How sweet or dry your mead ends up is very much dependent on yeast, and the mead calculator is not set up to deal with the ever-changing numbers of yeast available and their tolerance levels for sugar. That being said, this calculator helps you calculate the ABV of your mead, using the chosen sugar sources like honey and fruit.

If you’re wanting to control how sweet your mead finishes, best bet is to set up for the ABV you want, then let the yeast finish. It will usually go all the way dry. Then stabilize and backsweeten using honey to the sweetness level you desire. Do this *after* stabilizing, or your mead may re-ferment.

If I use this to produce a honey mead, how sweet will this it end up being? Will it be a dry or sweet mead?

That will all depend on how much honey and other ingredients with sugar you use (like fruit). And the yeast you use. All yeasts have a tolerance level for sugar, you’ll want to consider that when crafting your mead recipe. Generally, using most wine yeasts, a mead will go all the way to dry if you feed the yeast properly. After it’s finished fermenting, you can stabilize and backsweeten the mead to the sweetness level you desire.

I got two of my friends into mead making not too long ago and after many 5 gal batches, I convinced them to scale production up to 20 gallons using a 30 gal Speidle fermenter.

I’m the one that usually comes up with the recipes and they were afraid I’d get the quantities wrong: but secretly using “The Mead Calculator”, I input the quantities of each ingredients and played around to get my target volume and work around the store bought formats:

-30 kg Clover honey (2x 15 kg)

-10 l Orange juice (5x 2 litres)

-2.7 l Maple syrup (5x 540 ml)

-1 lb dried apricots

-orange zest (16 oranges)

-52 l of spring water (I calculated the volume for the other ingredients thus how much water would be needed)

That was for 1.125 target gravity and 22.32 gal. of must assuming 10% waste for a yield of 20 gal.

On brew day I put Viking music on, we drank mead and we mixed everything up in 5 gallons buckets and poured it all in the giant fermenter. We hit the target gravity of 1.125 right on.

RIGHT ON.

My friends were in awe.

I told them I had a gift from ancient Norse gods, that they shall never ever doubt me again and that from now on they shall only address me as “Max, Son of Aegir”.

Thank you Mead Calculator for your help in establishing my very own personality cult!

ðŸ˜›

10/10

Hee hee! Awesome! Glad I could help you with your street cred! Mead on!