Toggle sidebar

How to make a sweet mead

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
AmNimru

AmNimru

NewBee
Registered Member
Nov 29, 2014
60
0
0
Croatia
I was wondering, what would be the best way to make sweet mead? And we're talking sweet like commercial sweet meads.
Do the high gravity must and keep fingers crossed the yeasties don't jump over their alcohol tolerance?
Add honey later?
Cold-crash the yeasts when a desired gravity is reached?

Does anyone have a nice, foolproof, step-by-step recipe for sweet mead?
 
That is a can of wormies. If you ask 10 mazers the "best" way, you'll get 10 answers.

Personally, I find all of them viable. I routinely do high gravity (Bigboy Pants, Vikings Fuzzy Navel, & Jadwiga Inspired BOMM batch 3 mead logs) and step feeding (Nearly all my newer BOMMs). Cold crashing with stabilization works fine too; I just don't need it to get what I want.

High gravity and step feeding may have a benefit of the yeast stripping the simple sugars out and yield a different tasting product compared to stabilization and backsweetening. Some people don't like the product of the last process because it has a raw honey flavor. I personally don't care. I'll take honey or mead anyway you give it to me.

Better brewing through science!

See my brewing site at www.denardbrewing.com

See my Current Mead Making Techniques article here:
http://www.homebrewtalk.com/current-mead-making-techniques.html
 
Last edited:
It's not conventional, but there's also the port wine approach. Start with a high gravity must, ferment down to 1.050 or so, then spike it with your choice of whiskey, rum, vodka, etc, and cold crash. Shock the yeast into dropping out, and rack it to secondary until it's stable.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom