1 Gallon Batches of Mead -

Home Brewing is an interesting little hobby for several reasons. First off it's not too hard to learn how to do it and secondly you end up with a wonderful product you can share with your friends and family. But it can be a bit intensive and a bit expensive to get started.

A great alternative to brewing up an enormous 5 gallon jug of honey wine mead (which makes around 25 bottles of wine) you can just brew up a single gallon. It is less expensive, much easier to do and it will give you about 4 bottles of wine.

Here are three batches of wine that I have brewed. You can see the difference in the color because they are from left to right) a dry mead, a medium mead and a sweet mead. The most important difference in the three is the amount of honey used. The darker the must the more honey that has been added.

 

 

Here are the ingredients and materials you need to brew up your first one gallon batch of mead.

If this is your first time brewing honey wine it will take you less than two hours to complete.

 

 

Materials and Ingredients list:

Some Notes about the materials

About the honey

Clover honey works very well but you can use almost any type of unprocessed honey and the amount of honey you use will determine the sweetness of the mead. If you want to make a dry mead you would use 2 pounds of honey and if you want to make a sweet mead you would use about 3.8 pounds of honey. For simplicity sake we are using 3 pounds of honey which will make us a medium to sweet mead.

About the airlock

The airlock and stopper is a very important part of the process of mead making. You cannot just make a gallon of mead and put a stopper on the top. The mead will ferment and this means that it will create a lot of gases. These gases will quickly build up and if you have your container stopped the pressure will either blow off the stopper or explode the jug outright. Literally you can end up with a mead grenade here. There will be glass and honey water everywhere. So, use an airlock. It allows the gases to escape and keeps impurities out of your mead. The picture shown here is of an airlock, solid stopper and bored stopper.

This picture shows the airlock in place on top of the bottle of mead. The rubber stopper that is solid you will use when you are mixing the must. You mix honey and water together, put the solid stopper on it then shake it up.

 

 

 

 

About the Nutrient and Energizer

I recommend you buy professional nutrient and energizer and they only cost around five bucks per container and each container will last for many many batches of mead. This use of energizer will insure your ferment goes well, healthy and fast. You can use other materials such as orange peels or tea leaves and I will talk a bit about this in future articles.

The Yeast

I recently made three batches of 1 gallon mead. (shown in the pic) ranging from dry to sweet and I used two different yeasts. For the dry yeast I used a yeast called Premier Cuvee and for the medium and sweet batches I used Lalvin D-47. I recommend you make a medium to medium sweet mead and use Lalvin D-47. It is very hardy and almost foolproof.

Where to order these materials?

I recommend you use a company called E.C.Kraus. They have a great selection of products at great prices and their shipping is flawless and fast. I have ordered many things from them and I am very satisfied with their service, price and selection. E.C. Kraus

Let's Get Started and Make our Honey Wine

Put about 1/3 to 1/2 gallon of spring water into your 1 gallon glass carboy and then add your three pounds of honey.

Now add the Energizer and Nutrient

Pour two cups of spring water into your glass mixing bowl and add 2/5 of a tbsp of energizer and 2/5 of a tbsp of nutrient to it. Stir it up well and add it to the honey and water mix.

 

 

 

Put the solid rubber stopper on the bottle and shake the mead mix gently to get it homogenous.

 

 

 

 

 

Now Let's Activate our D-47 Lalvin Yeast

Heat two cups of spring water on the stove to between 104 and 109 degrees fahrenheit. This is warm and not hot. If this water gets too hot you will kill the yeast.

Clean your mixing bowl while you are waiting for the water to heat. Then when the temp of the water is right pour it in your mixing bowl then pour 1/5 of a package of yeast into the water. Do not stir it yet. Just pour it in and wait 15 minutes. When the 15 minutes is up give it a gentle stir so everything is homogenous then pour it right into your jug of honey water.

Now add more spring water to the jug until it is full. You will have left over spring water because the honey has taken up some space in the jug of course. It should be 1 gallon when it looks about like this picture here. To make sure of where the one gallon full mark was I had originally poured a full gallon of spring water in the jug and made a mark with a marker. Just so I could be sure of what the one gallon mark was. Now I just filled to that mark.

Put the rubber stopper on your bottle and shake it vigorously for five full minutes. And at intervals take the cork off to let it breathe then continue shaking. It is important to shake it well for five full minutes because this aerates the must. This aeration is important for the growth of the yeast.

Fill the airlock about half full of water, put it through the rubber stopper then put it firmly on the bottle.

 

 

 

 

 

That's It! You are done

Check on it tomorrow and the day after. It should start bubbling nicely as the yeast comes alive and starts processing the honey into wine.

Now set the bottle aside in a cool and dark place for at least two to three months then you can enjoy your mead!