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Wassail Mead

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Wassail Mead

back to search Back to Search  Style Details 

Beer Style: Open Category Mead  (26C)
Recipe Type: other
Yield: 5 US gallons

Open Category Mead



  • 12-1/2 pounds light clover honey
  • 4 teaspoons acid blend
  • 5 teaspoons yeast nutrient
  • wine yeast

Beer Profile

Original Gravity: 1.100
Final Gravity: 1.000
Alcohol by Vol: 13.1%
Recipe Type: other
Yield: 5.00 US Gallons

Click to Print Recipe


Add honey, acid blend, and yeast nutrient to 2 gallons of water and boil for 1/2 hour. Add this to 1-1/2 gallons of cold water in the primary fermenter. Pitch yeast when the temperature reaches 70-75 degrees. Use a blow off tube if you use a carboy. Allow fermentation to proceed for 3 weeks or more (up to several months). When the mead becomes fairly clear, rack to secondary. Attach air-lock. Leave the mead to sit at least 3 weeks. When yeast settles to bottom and is clear, it is ready to bottle. Adding 3/4 cup of corn sugar at bottling will produce a sparkling mead. Sparkling meads should not be made with an original gravity higher than 1.090.