How To Make Mead Fast for Beginners

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1. 

   @The_Practical_Mead-Maker 9 months ago

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   🍯 Small Batch Traditional Mead Recipe (1 lb Honey – ~1 Qt Yield)
   
   Batch Size: ~1 quart
   
   OG: ~1.072
   
   FG (Target): ~1.020 (may require cold crash or stabilization)
   
   ABV: ~7%
   
   Yeast: QA23
   
   Nutrients: Go-Ferm + Fermaid O
   
   Fermentation Style: Still or sparkling, standard or under pressure (1–2 PSI)

   ✅ Ingredients:
   
   1 lb orange blossom honey

   3 cups clean water

   1 packet QA23 yeast (use ~1/3 to ½ packet)

   0.33 g Fermaid O (split into 4 additions)

   0.4 g Go-Ferm

   15 mL clean water for rehydrating yeast

   🧪 Instructions:
   
   🧤 Day 0 – Prep & Pitch

   Mix 0.4 g Go-Ferm into 15 mL warm water (~104°F / 40°C). Let sit 10–15 minutes.

   Add yeast once it cools to 95–98°F. Let hydrate 15–20 minutes, swirling occasionally.

   Warm 1 cup of water and dissolve 1 lb honey. Add remaining water to reach 1 quart.

   Aerate well. Check OG (~1.072).

   Add first dose of Fermaid O: 0.08 g

   Pitch hydrated yeast.

   Ferment in a sanitized 1-quart mason jar or jug with an airlock, or use a spunding valve (set to 1–2 PSI).

   🧂 Nutrient Schedule (Fermaid O):
   
   Day 0 (Pitch): 0.08 g

   Day 1 (24 hrs): 0.08 g

   Day 2 (48 hrs): 0.08 g

   Day 3–4 (1/3 sugar break): 0.08 g

   🌡️ Fermentation Tips:
   
   Keep between 60–68°F for best results with QA23

   Degas daily for the first 3 days unless pressure fermenting

   Mead is done when SG stabilizes (use hydrometer/refractometer) and no airlock activity for several days

   Target FG is 1.020 – cold crash or stabilize if you don’t want it to ferment further

   🍾 Bottling & Aging:
   
   Rack to clean container, leaving sediment behind

   Bottle into sanitized bottles or jars

   If bottling with residual sugar, use potassium metabisulfite + potassium sorbate to prevent fermentation

   Let age at least 4 weeks (longer = smoother)