How to Make a Sweet Mead at Home

Today we're talking about how to make a sweet mead at home. Contrary to what you think, mead isn't always sweet! Most of the time it is semi dry after the fermentation process. There are few ways to do this and I want to teach how to do it safely. Most of this depends on your yeast and we will spend a few minutes talking about this. Let me know if you have questions below!

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Auto-Siphon and Tubing: https://amzn.to/2YXorU7
Hydrometer: https://amzn.to/31P3PPF
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Scale: https://amzn.to/34TSAaL
Bottling Capper: https://amzn.to/3buC6at
Bench Capper (Optional): https://amzn.to/32LZZpY
Hand Corker: https://amzn.to/32MlxCO
Floor Corker (Optional): https://amzn.to/3gPgbvq
Wine Corks: https://amzn.to/3jCvQ2Y
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Bottling Wand: https://amzn.to/3hR8rKH

Traditional Mead Recipe:

3/4 Gallon of Clean Water
2 Pounds of Any Honey
2.5 Grams of Wine Yeast (or Bread Yeast)

Steps to make a mead:

1.) Sanitize everything extremely well!
2.) Mix your ingredients
3.) Take a gravity reading and write it down
4.) Add your nutrients!
5.) Pitch your yeast into the mead and store in a place to start fermenting
Fermentation should take 14 - 20 days
6.) Check your gravity and rack when it's done fermenting
7.) Optional - Stabilize and Backsweeten if you want it sweeter
8.) Bottling time!


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0:00 Introduction
1:00 The Categories & Why It Matters
2:25 Low ABV Sweet Mead Methods
3:32 Low ABV Method 1
6:14 Low ABV Method 2
6:50 Low ABV Method 3
8:27 DON'T DO THIS ONE
11:51 High ABV Sweet Mead Methods
12:04 High ABV Method 1
13:16 High ABV Method 2
13:45 High ABV Method 3
17:10 High ABV Method 4
17:30 DON'T TRUST COLD CRASHING
17:45 Wrap Up