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1 Gallon Mead

A simple and customizable honey wine recipe yielding approximately one gallon of mead with 12–14% ABV, ready to drink in 2–4 months.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 25 1.2 oz each
Course: Beverage
Cuisine: Fermentation, Historical
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds honey wildflower, clover, or preferred variety
  • 1 gallon filtered or dechlorinated water
  • 1 packet dry wine yeast Lalvin D-47 or D-20 recommended
  • 1/4 teaspoon yeast nutrient diammonium phosphate
  • 1/4 teaspoon yeast energizer optional but recommended

Equipment

  • 1-gallon glass carboy or fermentation vessel
  • Airlock and stopper (or cheesecloth)
  • Large stainless steel pot or heat-safe container
  • Brewing thermometer (60–120°F)
  • Hydrometer (optional)
  • Auto-siphon or tubing
  • Sanitizer (Star San or similar)
  • Funnel
  • Wine bottles or similar for storage

Method
 

  1. Sanitize all equipment using brewing-grade sanitizer according to package directions; rinse or air dry completely.
  2. Pour 1 gallon of filtered water into a large pot and heat to 160°F, maintaining this temperature for 20 minutes.
  3. Remove from heat and stir in 3 pounds of honey for 5 minutes until fully dissolved.
  4. Allow the honey-water mixture to cool to room temperature (65–75°F), approximately 1–2 hours.
  5. Transfer the cooled must to a sanitized 1-gallon carboy using a funnel, leaving headspace.
  6. Rehydrate the wine yeast by sprinkling it into 1/4 cup of water warmed to 110°F; wait 15–20 minutes and swirl gently.
  7. Pitch the rehydrated yeast into the carboy, then add 1/4 teaspoon yeast nutrient and yeast energizer; stir gently to combine.
  8. Seal the carboy with an airlock and ferment at 65–75°F. Active fermentation appears in 24–48 hours.
  9. Allow primary fermentation to proceed 60–120 days, checking airlock activity periodically.
  10. Optional: Rack off sediment after 3–4 weeks to improve clarity and reduce off-flavors.
  11. When fermentation is complete and gravity readings are stable, bottle the mead and age for best flavor.

Notes

Patience rewards you with clearer, more stable results. Age for at least 2 months, then enjoy chilled or at room temperature.