We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Sweet Mead 2

back to search Back to Search  Style Details 

Sweet Mead 2

back to search Back to Search  Style Details 

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

Open Category Mead



  • 15 pounds fresh, raw alfalfa or clover honey
  • 3 pounds fresh, raw wildflower (or other dark) honey
  • 3 teaspoons Great Fermentations of Santa Rosa mead yeast nutrient

Click to Print Recipe


Add honey, nutrient, acid and 2 gallons water to the brewpot. Bring slowly to 170 degrees F and hold for 30 minutes to pasteurize. Skim off any white scum from the surface as it forms. Pour into a carboy containing cold water, top off with water to 5 gallons. Pitch yeast when cooled to 80 degrees F. This will take awhile due to sugar content. Ferment at 65-80 degrees F until some clearing is evident (usually 6 months, sometimes as long as a year). High tempratures (up to 80 or so) won't hurt mead (unlike beer). At this point, rack to another carboy. Bottle or keg when mead is CRYSTAL clear. This could take awhile!