How to Make Mead at Home | Ask This Old House

Ask This Old House host Kevin O’Connor learns about the centuries-old art of making mead.
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Time: A few hours of work, 1 year of aging
Cost: under $100
Tools:
Funnel [amzn.to/2ZS3bg0]
Shopping List:
Yeast [amzn.to/2ZKzvBy]
2x One-gallon jug [amzn.to/2LqV3xR]
3 pounds of honey [amzn.to/2Uym1b9]
Air lock cap [amzn.to/2ZNP0Zz]
Marbles [amzn.to/2ZTI64N]
Siphon tube [amzn.to/2LrqqIU]
Home brewing sanitizer [amzn.to/2zVl3MD]
Steps:
1. Before beginning the home brew process, ensure the gallon jug, funnel, and siphon tube have been properly sanitized.
2. Fill up the gallon jug about a third of the way up with either tap or bottled water (don’t use distilled water).
3. Add 3 pounds of honey, then cap the solution and mix it up by shaking the jug.
4. Heat up water to 104 degrees in a pan and add yeast to dissolve it.
5. While the yeast is dissolving, you can add optional yeast nutrients to get a cleaner ferment.
6. Once the yeast is dissolved, use a funnel to pour the yeast solution into the jug.
7. Pour more water into the jug and top it off until you reach the neck of the jug.
8. Place air lock cap on top of the jug and pour a little bit of water into it to form a seal. This will prevent oxygen from getting in but will allow carbon dioxide to escape.
9. After a several weeks, once carbon dioxide has stopped releasing from the jug and fermentation is complete, it’s time to siphon the solution into a new, clean jug.
10. Ensure the siphon tub and second jug have been properly sanitized, then place the older jug higher than the new jug. Fill the siphon tube with water and gravity will pull the mead from one jug to the next. Ensure you only siphon liquid, leaving behind any solids at the bottom of the jug.
11. To fill up the void left behind from one jug to the next and limit exposure to oxygen, place a number of sanitized marbles into the new jug.
12. Place the air lock on the new jug. Leave that on for about a month and then place a regular cap onto the jug once bubbles no longer appear.
13. Leave the solution in a dark spot, like the basement for about a year for the mead to age properly.
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How to Make Mead at Home | Ask This Old House
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[@GamerZHuB512]

It seems that the black briars have some competition. Expect a visit from the thieves guild.

[@springheeledjak7448]

Well played indeed. As im in the thieves guild I'll post a full review on how it tastes, lol!

[@AgencyIsland]

This comment made me audibly chuckle lol

[@marcusolson572]

Maven will not be happy when she hears about this. Sigh, guess I'll get the rat poison

[@mugofmadness6336]

Or worse, the Dark Brotherhood

[@AgencyIsland]

Mug of Madness or the brotherhood of steel worst of all since no human deserves this must power!

[@AcornFox]

My friend and I made 20 gallons of traditional mead for my wedding. Recommended if you want to see several hundred people get wasted. 😂

[@ipdjbt]

AcornFox I've never had Meade. How does it compare to other alcoholic beverages?

[@codyritchie3577]

it varies quite a bit. but your standard mead taste very similar to a white white. while melomels(fruit mead) are closer to country wines. and you can even make spiced meads that have tasting note that are close to that of rum or whiskey, especially if they are aged on oak.

[@Emp4th]

I've got an elderberry mead that tastes like a port wine (high ABV), and another melomel that tastes and looks exactly like a rose'. It's all about the ingredients and the process AND SANITATION.

[@AcornFox]

Dr. Cunt It's 100% legal as we weren't selling it. It cost a total of about $200 including bottles (I already had the brewing equipment). Pretty much impossible to poison anyone without distillation, which done incorrectly can cause blindness by way of methyls. Worst thing that can happen in brewing is contamination of a batch which is highly visible and usually smells bad. For those filthy milk drinkers that didnt want our haughty Viking nectar, we also had a full, top-shelf liquor selection, scratch made Moscow Mules and Pimm's Cups in dispensers, 15 gallons of home brewed beer (Russian Imperial Stout, Double IPA, and American Amber Lager) a keg of Coors banquet, and a keg of Coors light. Not to mention the cigar bar... Even your shitass would have had fun. 😄

[@AcornFox]

J Maxey Hey, thanks for asking. There are some good answers here, but most of them don't apply to our mead. The way we make mead is different than most. Modern mead is light, dry, and floral to the nose. It's often technically a pyment, cyser, or melomel (addition of grape must, pressed apples, or other fruit respectively). These can be very tasty, but in our opinion, they veil the work of the true star of the show: the bees. True mead, as we see it, contains four ingredients: good honey, clean water, champagne yeast, and time. Ours is typically in the 16-18% ABV range, smells distinctly of the honey that was used, and makes the shield maidens flutter their eyelids. It's thicker than most wine, with a higher final gravity than a heavy Chilean Carmenere. Leaves lasting legs on the glass. It drinks more like a port than a wine. We cellar it for an absolute minimum of eight months. In the case of my wedding, it was eighteen. We age in glass as it is inert and imparts no flavor. We did do a small batch in an Canadian Rye barrel which was lovely, but for the most part, we keep it pure, as Odin intended.

[@bigearedmouse17]

Tried this at home been shitting marbles for a week !

[@LTdrumma]

hilarious

[@su5119]

Hopefully you didn't eat a load of beans making those marbles deadly.

[@davidfriesen7748]

Ha! Thats funny!

[@afrog2666]

Learns you to properly chew your mead ;)

[@afrog2666]

laser325 Yeah, that`s not new lol. If you ever wondered where WOOD SWORDS came from, well..

[@Bodragon]

Here's a tip. If you haven't got an airlock, simply put an uninflated balloon on the neck of the bottle. The balloon will inflate to a point; about three inches in diameter max. Any excess gas seeps out around the neck but positive pressure is always maintained which guarantees no ingress of outside air. When fermentation is complete, balloon merely flops, but maintains the seal. I've used this technique many times and now prefer it as it is much easier to spot a flopped balloon than active bubbles in a conventional airlock from a distance. .

[@barelyfree9427]

One of my airlocks sucked up a berry and couldn't get it out so had to go back to this tried and true balloon method.

[@girth_hirtzberger8541]

It drove me crazy the way they both said "eckscape."

[@garryleerob]

How many times is the word 'so' used too?

[@frlouiegoad4087]

An old beekeeper. My first Mead was so high in Alcohol. I was overtaken by the alcohol fumes I had to lay down. I poured it all out.

[@RobotJustice]

If you use "raw" honey - unpasteurized - you don't even need to add the yeast. The result is less controlled, but that can be part of the fun!

[@gc7782]

chrisbinnie that's true, it will be less controlled. Also, I do not think the alcohol content will be as high. I believe the yeast they use for brewing is different from baking yeast. It allows the alcohol content to be higher

[@GelatinousGlob1]

Yes, the brewing yeasts are bred to have a higher tolerance to alcohol, wild yeasts start to die off at a much lower alcohol content.

[@Marauder623]

I'd love to have a mead infected with a wild brettanomyces fermentation. Not. I find decent yeast gives a better chance of better flavours.

[@IDNeon357]

That's a good way to have shit mead. Wild yeast tastes like crap and cant ferment strong. Theres a reason yeast has been selected for the roles you want. Use a cider yeast

[@chillmegachill]

@@IDNeon357 It would be difficult to concoct a more ignorant statement. Well done! Monsieur Charlatan.

[@kutchskorner3471]

This Old House has come into a total different direction from what I remember as a kid watching it on PBS. Bob Vila was the host, however I'm not sure this is affiliated with the same production! Yes, we get PBS in Canada!

[@bobbg9041]

Its the same. And Bob velia sucked. He didn't show hands on. Just concept.

[@Faylengames]

I love the 1634 meadery SO MUCH! It's where I always go, they're in Ipswich MA and if you're in the area I highly recommend them. The mead is fantastic and this man is passionate. You can take a tour where he will show you the process live, and taste some of the meads he has available. I'm so happy that when I searched how to make mead this video came up.

[@ragnargenericsson3171]

I'm so glad this appeared on my feed!

[@abigailsaoirsefinnegan]

What is life's greatest illusion?

[@freespeech8030]

How hard was it to clean your camera, after dumping 5 gallons of honey on it? LOL

[@Meadery-uc3iq]

It was a go-pro. Just ran hot water over it!

[@rud]

I remember drinking mead here in Denmark, it briefly became a thing but I don't see it that often now. Microbreweries, thankfully, are still popular so I have started drinking beer again, now that there so many interesting options. :) Besides from that, great video. :D

[@tribulation138]

I made something similar to this but instead of honey. I bought some frozen concentrated grape juice. Mix water, yeast and juice. cheap wine

[@barelyfree9427]

Can also add mashed grapes to a mead and make a grape mead.

[@onlylivingicon]

Fun fact, the building that guy has his shop in was a motorcycle repair shop, a two way radio shop, and a construction/carpenter's office in Ipswich Massachusetts. Not historical though in any way.

[@CineSoar]

If you "don't want to expose the mead to oxygen", dropping marbles into the jar, appears to be aerating it pretty well.

[@SilvaDreams]

Lol I was thinking the same thing. Every marble falling it was dragging air wit hit bubbling up from the bottom exposing even more of the product to air.

[@monicasp3454]

So what do you suggest then?

[@KonadanJ]

@@monicasp3454 add marbles before fill with honey..simple! or as in wine making, top it with water.

[@jham5630]

how about honningbrew mead :D

[@JeffThePoustman]

Black-briar, you milk drinker! ;)

[@amazinggrace863]

Jham they all use surillie grapes.

[@immortalillumination5122]

sargoth mead rule.

[@moto_jojo]

I am two days into my first home brew. I'll let you know.

[@carolinaj3082]

whats happened so far?

[@tristanstanton7064]

Drinking game: take a shot every time when he says that's correct

[@enterthehunter7336]

it would have been good to know all this when I was 17 as I was making homemade booze and I always had a lot of yeast in it and I even had some containers explode from pressurization

[@curiosity2314]

I'm going to give it a try.

[@fdgruntpd0]

Never heard the marble technique. Interesting. Might try that with my next batch of hard cider, rather than racking into smaller containers.

[@chrissiemanionzaerpoor2216]

I've been watching This Old House for 25 years, and have been making mead for 20 years. I was just so excited to see you do this segment. Once you've MADE mead, you can start pairing it with food, and even making specific meads for the purpose of pairing with foods (like homebrew oregano or basil meads for pairing with Italian food!) Check out The Art of Mead Tasting and Food Pairing, www.amazon.com/Art-Mead-Tasting-Food-Pairing/dp/0578188953/ref=sr_1_1?ie=UTF8&qid=1486748705&sr=8-1&keywords=mead+tasting

[@hajjibarbara2900]

How to Make Mead at Home. Step 1) Spend about $50,000 on equipment.

[@ruebenblades2823]

I spent $ 90 and im making 5 gallons of sweet mead just waiting now

[@fmgmailaccount2445]

It even has the shopping list in the description for under $100.

[@IDNeon357]

You can make a gallon of 20%abv mead using apple cider for base..cost = $30. Will kick you off your feet

[@gabemando7823]

$10 worth of honey, $1 gallon of water, $2 for a packet of balloons,

[@kebby8251]

Mead kits on Amazon for $11 including yeast, nutrient, bottle, bung, and air lock

[@Briantan1911]

Could have at least commented on how it tasted.

[@TheHellSpawn000]

for the most part it depends on your recipe. if you want a kind of sweet beer taste then you would make it with grain mash, if you want a mix of bitter and sweet then do the straight water and honey method. totally up to you really.

[@stupidburp]

Some are close to a sweet white wine in taste.

[@aaronhapgood6383]

Brian T you know when you have whiskey and its like fire in your throat ? like that but more gentle and nourishing also pretty sweet alcholic drink

[@wwsuwannee7993]

Well from experience I can say that plain mead tastes like thin cough syrup. It is much better with a fruit added to the brew....which is then called melomel, or some kind of spice, which is then called metheglin......the best I ever had was a raspberry melomel.

[@Faylengames]

I've been here and tried almost everything and I can tell you this meadery provides the best mead I've ever had.

[@tallgeese7620]

This is all you need. I watched countless amount of videos and this guy tells me everything in 10 minutes. Actually less than 9 minutes

[@serbialive]

I agree with you

[@JuggaloGoldDigger]

I love the idea of using marbles to fill the dead space; Ive been using nitrogen in all my wines to fill the head space; which can be costly. I'm going to give the marble idea a shot on my next round!

[@jacobreimann5607]

I liked this video specifically because of the epic camera angles of the honey pouring lol

[@ryakinbarton8151]

3:47 Mead recipe

[@lamelane2762]

Ryakin Barton thank

[@tarkov_gamer9474]

Best episode of this old house ever

[@FRANK45CASTLE]

Ive had high quality apple mead from a micro brew meadery and i think it is by far the best alcohol ever made. If you have never tried mead amd your reading this, it taste like it sounds delicious honey sweet and no alcohol taste. Gets you suprizingly drunk fast. Very happy drunk.

[@vizslaerick8850]

I love watching This Old House. I would love to have Norms carpentry skills.

[@baljeetyeet6530]

Sobjorn is crying in prison rn

[@stupidburp]

Mead is so good.

[@Jack-qv6je]

I like to put a bit of pine sol in my home brews for that outdoorsy taste. Will this work for mead as well?

[@CigsInABlanket]

.

[@BigSleepyJoeCooking]

Fuck why have I never thought of this. Fucking genius.

[@Sapphiresenthiss]

Definitely one of the most delicious alcohols on my list! And being incredibly picky, and discovering it just a few days ago - a 26 years old one in my grandparents' house - I quickly fell in love XD

[@barelyfree9427]

Fermentation can take waaaaaay longer than 2 weeks. Mine lasted 3 months. My 3 gallons going right now have already been going a week and willing to bet it will keep going for a few months too. Lots of these steps are not needed, but he's commercial so he does them. And 9mo to 1yr is also nuts, can drink it as soon as it's done fermenting if you like. Letting it sit longer just dulls out some of the sharper flavors that may or may not be present.

[@IDNeon357]

Having done it both with wine and cider yeast. Cider yeast makes a much better tasting mead. Put the honey in cider if you want variety

[@RavenBlaze]

You can also use a balloon with a few pin holes for the air lock.

[@CDaisy-tp7hw]

Question. You tell us that in our home brew operation that oxygen must be kept out, thus an air lock and care taken when racking. But on your commercial tank you pump must up from the bottom into the air above the top of the must, all this with the lid wide open?

[@opnavesea]

maple flavored mead is my fav

[@ninjaslash52_98]

Definitely doing some mead with ginger to see if I can get something close to spiced beer I know it won’t be exact but I’d like the taste of spiced beer without how complicated it is to make beer

[@robtoe2]

Should you touch sanitized marbles with bare hands?

[@OnePermutation]

Rob T Exactly what I was thinking. Sanitized marbles...until he grabbed them with his bare hands, lol.

[@Ravaxr]

I wouldn't be surprised if the mead being used was colored water, or crappy mead that is going to be disposed of anyway. The point is to demonstrate the process for viewers rather than have a perfect result.

[@hyperguyver2]

Rob T as long as he sanitized his work station and his hands prior to handling the marbles the risk of contamination is minimal.

[@willkraft2809]

Mead is more acidic than beer and usually has a way higher starting gravity so it does not get infected as easily. It is possible, but you need to be careless or really half-ass your sanitation to get an infected batch. It's most likely to happen before the yeast can get started. Once you have a ferment going, the risk is minimal because the yeast easily out-compete anything else that is in there.

[@djevlhelvete]

Will Kraft What does 'gravity' do? I'm new to this so any info is welcome.

[@Emp4th]

I'd put more emphasis on sanitation and aeration... without proper oxygenation in the reproduction phase of the yeast the cells will become stressed and have difficulty producing a good tasting mead. It may also mean the difference between a month and 6+months of aging.

[@elvrro]

Must to try meads from Poland, wow.

[@rickprice407]

Instead of marbles, just add a cheap white wine to top it off. We usually rack once at 4 -5 weeks and then at 5 months and 10 months. StarSan is our sanitizer.

[@skeets6060]

I never saw Norm brewing stuff !

[@_valuablelemon52_20]

I'm in college.. I ain't waiting 9 months... Flavor is not my concern 😂

[@teamhex]

If you don't care about flavor. Just make cider and wines. Much easier and cheaper way to make your own alcohol. I can make a gallon of cider for $5-$7. That's 5, 750ml bottles of wine. So basically a buck a bottle.

[@barelyfree9427]

Tastes just fine after 3mo, or whenever if actually finishes fermenting.

[@Meadery-uc3iq]

I remember those days...we tried a full tub of beer. Tasted awful!

[@desasf1]

Very nice. Go to Ethiopian cuisine or restaurant and order TEJ. It has been made for as long as human history; before exchanges with Europe. BERZ is the lighter version with only a hint of alcohol.

[@wrongthinker4475]

'We wuz kangz' everywhere, huh?

[@ChrisRedfield--]

hahaha breaking bad came in mind when the entered the brewing area. lol

[@davidgallegoes8283]

Yeah it's great if you want tons of the stuff

[@khonshu1945]

very well said.you answered almost all of my question.this is how you should make a video step by step in making a wine.i am begginer

[@aristotle5698]

“I wonder if Velod is still making that mead with juniper berries mixed in... Funny, when I was a boy Imperial walls and towers used to make me feel so safe.” - Ralof, the true high king of Skyrim.

[@thunderclese69]

I think I'll try this. Looks so simple, thanks 👍

[@benlunn4006]

Need to try this.

[@Oli_Thompson]

Amazing! Definitely want to give this a go...on a much smaller scale :P

[@joaopedroprediger8298]

That's correct

[@aceaspade2000]

Love it, Modern practices all throughout! well done 1634 Meadery.

[@zacstute3018]

i basically threw water honey and yeast in a jug and added honey as i went. hopefully it works

[@Driver1480]

What sort of nutrients are you adding for the yeast?

[@rayallen1671]

Driver1480 it's literally called yeast nutrients. it's pre-blended for the yeast. you can get it many places.

[@b52goats]

What? Theres sugar in honey when yeast eats the sugar the by product is alcohol

[@corvusboreus2072]

Historically, additional nutrients were provided by whatever critters fell into the mead vat and drowned. Rats were a favoured additive.

[@CitySteadingBrews]

You really should use spirits or sanitizer water in your airlock. The idea is to keep bugs and bacteria out. Plain water will not actually do that. Otherwise, great video. What nutrient did you use? Some are just DAP, which is a suspected carcinogen.

[@mazinsalih28]

That's Correct ! .

[@reallivebluescat]

thats correct!

[@sasquatch2316]

That's correct!

[@blindacid1]

Why on his commercial fermenters he's stirring and exposing to oxygen with no airlock while on the home version he uses an airlock?

[@gtg-inspections]

Amazing description thanks TOH!

[@xtralarsproductions]

Just to clarify. We do not drink mead in Denmark per say. Once in a blue moon, someone takes out a bottle of mead, but in general, it's beer.

[@Vivi24283]

Finally a step by step i can understand ive just order almost every i need to try this but yeast and honey.. i wanted a high alcohol content but i dont know which type to get i wanted 18% abv..

[@corvusboreus2072]

In my experience, the best way to increase the potency of mead is to periodically top up the vat with honey to keep feeding the yeasts any time fermentation ceases. 'Champagne' yeast, a hungry feeder, makes for a rapid fermentation with high alcoholic content, but will eliminate much of the sweetness of flavour. Personally, I favour a longer fermentation with a slower 'ale yeast'.

[@KJoe666]

when pumping the must to the top, does aeration not badly affect the flavor, like it would with beer?

[@Meadery-uc3iq]

only do for the first 5 days of fermentation

[@humzilla707]

my favorite is to use champagne yeast and carbonate it. Dont be surprised if bees show up once the smell gets in the air during brewing

[@twentyonetwos3967]

You guys are awesome.

[@brewtubetech]

This was quite cool guys. Cheers!

[@sorganics18]

What do Hippies and mead have in common? They both like the hang around in the sixties.

[@DoomStarRequiem]

are those marbles absolutely necessary?

[@barelyfree9427]

No

[@caleb8002]

Awesome video!

[@wipeoutxl21]

thats correct

[@justinwarembourg]

When you set the bottle down in your basement or crawlspace to ferment, does it need to be at a consistent temperature?

[@LaTigerGenesis]

That's correct.

[@i1bike]

For all those who make any kind of wine at home. Do not let anything ferment or clear, or age on light, cover your glass bottles with dark cloth, or buy them already dark and cover aswell. Light destroys any wine.

[@TheWOOKiii503]

Excellent video

[@asiantuntijamaki5861]

Sanitized marbles with bare hands 😀😂

[@SilvaDreams]

Remember he's trying not to expose it to anymore air too! *watches all the bubbles of air being dragged down to bubble up*

[@thehoundoftheseabrewery4321]

love this video

[@jimyost2585]

I know a guy who makes mead but he is also a bee keeper. It takes a lot of honey to make mead and I can't afford to buy it. I'm a winemaker and I've been making wine for twelve years, and one thing I've discovered is that the bigger the batch the better the wine turns out. Most winemaking gurus agree that making one gallon batches is a waste of time and fruit. So I always shoot for making five gallon batches. If I'm limited on fruit I'll make a three gallon batch, but I never make a smaller batch than that. And if I was going to make a three gallon batch of mead it would take approx two gallons of honey, which would cost $120 where I live (N. Alabama). And a three gallon batch is actually too small.

[@piperar2014]

Three pounds of honey per gallon.

[@jimyost2585]

@@piperar2014 ~ How much does a quart of honey weigh?

[@piperar2014]

The info I've seen went by weight, and supermarket honey is sold by weight. But I looked it up and a quart is about 3 pounds. That said, I haven't experimented for different sweet or dry products, or for final alcohol content. Just three pounds honey per gallon and go.

[@Beef1188]

This is amazing, and I thought mead was really hard to make, which is why its so expensive!

[@davidcadman4468]

It's the length of time it takes to mature, need some place to store it and keep it at proper temperature, if you are a commercial operation; the cost of honey is going up. Used to get Costco honey for under 12 dollars, went up to 21, then dropped back to17. That's Canadian figures. I make 1 gallon batches now that I'm older, but I used to do 5 gallon carboys. Don't entertain or give away as much as I used to. Mead can be a fun hobby, like wine and beer. The variations are almost endless. Mead making goes back 30-40,000 years as far as archaeology is concerned. Pretty much the same as Wine.

[@snowpython]

Wasn't expecting this on this old house

[@issy4247]

Mead is the most iconic drink in Michigan

[@csle1962]

Cool.

[@zedred6050]

What does mead taste like? I've never done any sort of brewery before and I'm really interested in giving it a go!

[@john-smith.]

Like nectar of the gods...try some rabbit foot mead.

[@314151618]

Correct!

[@elvistwatty]

Be great to see an update on how to do flavors.....like fruit

[@wildcardbbq872]

Great video! Just wondering, with the commercial setup I see the container isn't air tight...I thought it was supposed to be air tight to prevent it from turning to vinegar?

[@stixgrim8064]

Nice video, chill host.

[@Nitro0xide]

thanks

[@maximilienrobespierre7927]

-So how did you get into Mead? -Played too much Skyrim

[@lazygizmo]

It's funny because that is exactly what is going to happen. Never tried mead but I think its going to be a favorite.

[@TheJamlessDodger]

awesome. apart from its escaping not ecsaping.

[@deanw8206]

The best part is where he removes the sterilized funnel and proceeds to squeeze three pounds of honey through that tiny hole.

[@john-smith.]

Right...

[@JohnSmith-df2zc]

Wow, great video!

[@612Tiberius]

Why does one NOT want to use distilled water during the process @ the 3:50 mark?

[@Romansgaga]

I believe it is because distilled water has no minerals that are key in helping the yeast.

[@JerryDechant]

what if you add minerals to distilled water, can you use distilled water then? I don't want to use tap water because it has fluoride in it and bottled water, even though it is filtered, still may have fluoride in it as well. (In case you don't know, fluoride causes the pineal gland to calcify which is not good.)

[@jwestphal2010]

What are the nutrients?

[@700joshr]

What indeed

[@700joshr]

Sugar? More yeast?

[@urbanhaka8251]

Search for Tronozymol Nutrient. There are others :) Happy brewing.

[@barelyfree9427]

Don't need them. Minerals in the water and the honey itself is plenty.

[@joelweidenfeld471]

Knights of the round table . Sure dude

[@Sugarsail1]

Mead is good. If you home brew it you gotta age it for a year though otherwise it tastes a little like medicine. I speak from experience.

[@13shivan]

Is there a chance of methanol production during fermentation and if yes how can it be prevented?

[@MosoKaiser]

Fermentation will always make some methanol, there's really nothing you can do about it. But the amounts produced in home brewing will be so miniscule it's nothing to worry about. Distilling is a whole another thing, however.