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Dry Table Mead

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Dry Table 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


  • 3.5 lb honey
  • 1/4 oz citric acid
  • 1/4 pint strong freshly made tea
  • yeast
  • nutrient

Click to Print Recipe


Mix honey with about 1/2 gallon of hot water, slowly bring to boil and boil for 2 minutes. Pour into you pail, add citric acid and tea, and make up to one gallon with boiling water. Cool to about 65 degrees F, add yeast and nutrient. Ferment as with beer in a warm place for 10-14 days. Then pour into a gallon jar leaving as much deposit behind as possible, leave in warm place with fermentation lock until all fermentation has ceased (may take several months). Once fermentation is done and mead is clear siphon to a jar and bung or bottle and age for a year. May improve further with age.