Here’s the buzz about mead:
It’s the OG alcoholic beverage. Before beer, before wine, there was mead. Vikings, kings, and ancient poets swore by this honey-fermented ambrosia. And guess what? You can make it too—and it’s easier than you think.

Whether you’re aiming for a traditional sweet mead, a bone-dry sipper, or a fruit-infused masterpiece, this guide has you covered. By the end, you’ll be well on your way to joining the ranks of legendary mead-makers.

What Is Mead?

At its core, mead is honey, water, and yeast. That’s it. But don’t let the simplicity fool you—mead is a blank canvas for creativity. Add spices, fruits, or even herbs to craft something uniquely yours.

The best part? Mead is forgiving. Unlike beer (which can be finicky) or cider (which demands balance), mead gives you plenty of room to experiment.

Step 1: Gear Up

Before you start channeling your inner Viking, gather your supplies:

• Honey: Start with good-quality honey. Clover, wildflower, or orange blossom are great options. Aim for about 3 pounds per gallon.
• Water: Use filtered or spring water for the best results.
• Yeast: Wine yeasts like Lalvin D-47 or EC-1118 work beautifully.
• Fermentation Vessel: A 1-gallon glass carboy or fermentation bucket.
• Airlock and Stopper: Keeps the bad stuff out while letting CO2 escape.
• Sanitizer: Cleanliness is key. Use a no-rinse sanitizer to prep your gear.

Optional but helpful: a hydrometer to measure alcohol potential and a siphon for transferring.

Step 2: Mix Your Must

In mead-making lingo, the honey-water mixture is called “must.” Here’s how to make it:

1. Heat about half a gallon of water until warm (not boiling). This helps the honey dissolve easily.
2. Add your honey and stir until fully dissolved. Use about 3 pounds for a medium-sweet mead, more for sweeter, less for drier.
3. Pour the honey-water mixture into your sanitized fermentation vessel.
4. Top it off with cool water, leaving a few inches of headspace.

Step 3: Pitch the Yeast

Rehydrate your yeast according to the package instructions (usually involves mixing it with a bit of warm water). Once it’s ready, pour it into the must.

Give the mixture a gentle stir or shake to aerate it. Yeast needs oxygen to kickstart fermentation.

Step 4: Ferment Like a Viking

Seal your fermentation vessel with the airlock and place it in a cool, dark spot (65–75°F is ideal).

Here’s what happens next:

• The Active Phase: For the first week or two, the yeast goes wild, converting sugars into alcohol and CO2. You’ll see bubbles in the airlock—this is a good thing.
• The Quiet Phase: After a couple of weeks, bubbling slows down. Fermentation isn’t over—it’s just mellowing out.

Step 5: Racking and Aging

Once fermentation slows (about 3–4 weeks), it’s time to rack your mead. Use a siphon to transfer it into a clean, sanitized carboy, leaving the sediment behind.

Now comes the hardest part: waiting. Mead benefits hugely from aging. Let it sit for at least 2–3 months (longer if you can). The flavors will smooth out, and any harsh alcohol notes will mellow.

Step 6: Bottling Your Liquid Gold

When your mead tastes divine and the hydrometer readings are stable, it’s time to bottle.

• Sanitize your bottles and siphon the mead into them, leaving about an inch of headspace.
• Cork or cap them, and store in a cool, dark place.

Pro Tip: Mead can age for years, and it just keeps getting better.

Experimenting with Flavors

This is where mead gets really fun. Don’t be afraid to think outside the hive.

• Fruity Meads (Melomels): Add berries, cherries, or peaches during fermentation.
• Spiced Meads (Metheglins): Think cinnamon, cloves, or ginger.
• Herbal Meads: Lavender, mint, or rosemary can create something truly unique.

Troubleshooting Your Mead

• Too Sweet: Fermentation may have stalled. Warm it up slightly or add more yeast.
• Cloudy Mead: Patience is key—time will clear it up. If not, a bit of pectin enzyme can help.
• Off Flavors: Likely a sanitation issue. Always keep your gear squeaky clean.

Why Make Mead?

Because mead is more than just a drink—it’s a story. Every batch you brew is a nod to history, a testament to creativity, and a chance to share something special with friends and family. Plus, it’s insanely satisfying to sip on a glass of honey wine you made yourself.

Final Thoughts

Making mead isn’t just a hobby—it’s a journey into a timeless tradition. Whether you’re sipping it fresh or aging it for a special occasion, mead-making is as rewarding as it is delicious.

So grab some honey, roll up your sleeves, and start brewing. The gods—and your taste buds—will thank you.