Mead Recipes

Dry Mead


Recipe is for 1 gallon, scale up as necessary.

This recipe uses 3 lbs of honey per gallon.  Use 2-5 lbs per gallon, at your own discretion.  Using more honey will increase the alcohol content, but will also take longer to age completely.  Also note, one package of yeast should be enough to ferment up to 5 gallons.  Yeast is available in both the dried and liquid form.  Call our toll-free meadmaking hotline at 1-888-BREWING for more details.



3 lbs. HONEY

1 gallon WATER

1 tsp. (5 grams) ACID BLEND

1 tsp. (5 grams) PECTIC ENZYME

1 CAMPDEN TABLET (optional)

1 tsp. (5 grams) YEAST NUTRIENT

½ tsp. (1.25 grams) GRAPE TANNIN

1 pack (5 grams) CHAMPAGNE YEAST


  1. Boil the Honey and water for 15-30 minutes, skimming off the foam from the top.
  2. Let mixture cool, then add to fermenting bucket or carboy.
  3. Add acid blend, pectic enzyme and tannin and mix.
  4. OPTIONAL STEP Add campden tablet and let sit for 24 hours.
  5. Add yeast nutrient and shake well to mix and aerate.
  6. Sprinkle yeast on top.
  7. Add airlock (1/2 filled with water) and leave at 60-75 degrees F.
  8. Ferment 2-3 weeks.
  9. Siphon to another fermenter, with little head-space and age 1-3 months.
  10. Bottle, and age for 2 months-2 years!  Be patient if you can.
  11. Enjoy!

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