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

Open Category Mead


If you are going to make a small quantity of this brew, I sugget that you follow this recipe fairly closely.


  • 3--1/4 pounds, maple syrup
  • 7 pints, water
  • 1/2 teaspoon, acid blend
  • 3/4 teaspoon, yeast energizer
  • 1 campden tablet

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It'll take about a day to really get fermenting, and should go like crazy for 4 to 6 weeks. Rack off the yeast sediment at that time and then re-rack at least 3 times at 3 month intervals. It'll be ready to bottle by 9 or 10 months of age, but the longer it sits, the mellower and smoother it becomes.

If you want to try this in a 5 gallon batch, use (in 6 gallon primary): 1 1/2 gallons of maple syrup 4 gallons water 2 tsp acid blend 4 tsp yeast energizer 1 campden tablet 1 pkg Red Star champagne yeast