| SG | Gravity | Brix | Baumé | Honey(lb&oz/US gal.) | P-ABV (%) | | (degrees) | (degrees) | ((SG-1)×220)+1.6 | | lb | oz | 0.6Br-1 | | 1.000 | 0 | 1.6 | 0.0 | 0 | 0 | 0.0 | | 1.005 | 5 | 2.7 | 0.7 | 0 | 2.2 | 0.6 | | 1.010 | 10 | 3.8 | 1.4 | 0 | 4.4 | 1.3 | | 1.015 | 15 | 4.9 | 2.1 | 0 | 6.6 | 1.9 | | 1.020 | 20 | 6.0 | 2.8 | 0 | 8.7 | 2.6 | | 1.025 | 25 | 7.1 | 3.5 | 0 | 10.9 | 3.3 | | 1.030 | 30 | 8.2 | 4.2 | 0 | 13.1 | 3.9 | | 1.035 | 35 | 9.3 | 4.9 | 0 | 15.3 | 4.6 | | 1.040 | 40 | 10.4 | 5.6 | 1 | 1.5 | 5.2 | | 1.045 | 45 | 11.5 | 6.2 | 1 | 3.7 | 5.9 | | 1.050 | 5 |
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 The following are instructions for using the calculator created by JamesP. |
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 Plastic containers are made from different polymers, the combination of which results in a product that is or is not of food grade quality, as defined by the U.S. Food & Drug Administration (FDA). All plastic containers used to store food must be of food grade quality (pharmaceuticals are stored in |
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 The following pieces of equipment are useful, although not necessary: |
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FYI – The following is provided solely as interesting information and is not required reading to make your Mead. Different cultures and civilizations all over the world have made and drunk Mead for thousands of years, each one giving it a different name. Forest Scott, owner of the Mead Maker's |
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Honey Varietals Acacia - Light and delicate, with a flavor that reminds us of dried pineapple. Alfalfa - Still more delicate. It does not taste like clove or allspice, and yet there is a subtle similarity of -- character? Avocado - Dark and rich and full-bodied, and there is definitely a "family res |
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The basic process of how to make a Mead has now been covered, and you are probably asking yourself what the next step is. The simple answer is to keep learning. The GotMead forum has a wealth of information a large group of people who are more than happy to help. It is also a very good idea to pi |
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 At some point during the process, something will either go wrong, or you will not know what to do next. In the immortal words of Douglas Adams – DON'T PANIC! There are two ways of dealing with the situation. First, check the answers below; second, go to the forums. One point to make about the forums. They are huge, which means that your question has almost certainly been asked and answered. Before you start a new topic, do some research by searching through the postings. You may find the answer you are looking for. The search button is easy to use and even |
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Bottling is perhaps one of the most time consuming parts of the process of making Mead. There are many options for how you intend to bottle, some requiring a little more equipment, but none of them are particularly difficult. Examples of bottling options are: - Wine, beer or plastic bottles.
- Capped o
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One of the key ingredients of Mead is the yeast. It has not been included in the Ingredients chapter since this particular item has its own unique variables that require a little additional thought by
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The first thing to do before you start buying ingredients is to sit down and plan your Mead. This is perhaps the most important part of the whole process (aside from the need for careful sanitation & |
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The simplest Mead to make, often called a Show Mead, contains nothing more than Honey, water and yeast. An example would be the following: 12 lbs Honey
Lalvin RC212 Yeast
Water to 5 gallons This will produce a dry Mead with approximately 12% ABV. Why is it a dry Mead? The yeast has the potential to ferment up to around 14% ABV. Since there is only enough honey to produce approx. 12% A |
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Before you start into the actual recipes themselves, it is best to have a quick lesson in the basic brewing terminology and calculations that you will use.
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As mentioned before, there is no set rule for what you can and cannot put into Mead to add flavor. Therefore, rather than create a list of potential ingredients, the following are some general rules
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Manchester, NH o April 30, 2009 - On Saturday, April 25th, Brew Free or Die (BFD) held the first "Mead Free or Die" homebrew mead competition in Manchester, N.H. Both Beer Judge Certification Program |
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2009 Mazer Cup International a Resounding Success!The results for the *new* Mazer Cup International are in!! Look below to see if you won. All the results, prizes, medals, etc were mailed out today from Boulder, and you should be getting them in the |
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Announcing the Mazer Cup International, sponsored by Gotmead!!Two heavyweights in the Mead world have partnered to bring a new era of mead competitions to the International Mead Community. The MAZER CUP, started by Ken Schramm, Dan McConnell and Mike O'Brien qui |
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by Arkadiusz SzaBata
Polish Winemakers and Meadmakers Association Below recipies come from polish handbook of meadmaking "Miodosytnictwo. Sztuka przerabiania miodu i owoców na napoje" ("Meadmaking. The art of converting honey and fruits into beverages") from 1925. T |
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I want you all to know right now that I am an apple fanatic. For the past year I have been obsessing about the Roxbury Russet apple . . .
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Making Mead 
