How to Make Mead Part II - Honey Wine - The Only Mead Recipe You Will Ever Need

Making Mead or Honey Wine is as easy as it gets. In this Part II of making mead or honey wine, we will show you the racking process, filtering and bottling to finish the Mead. This is the only Mead recipe you will ever need and you can make mead like the Vikings did it. Some people call it Medieval Mead because it is oldest form of wine ever to exist. If you follow these simple directions you can be a successful mead maker too. Please Subscribe and like to all my videos.
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Mead Part I
• How to Make Mead Part ...
Ingredients:
2.5 Pounds of Honey
1 campden tablet
1 tsp Yeast Nutrient
1/2 pack wine yeast
Water to get to ABV or Alcohol by Volume to desired liking
WINE MEAD SUPPLIES LISTED BELOW
Links:
Part I Wine Recipe
• How to Make Wine from ...
Part II Racking
• How to Make Wine from ...
Part III Filtering
• How to Make Wine from ...
Party IV Bottling
• How to Make Wine from ...
AlongForTheJourney about Travel
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Corks AND Corking
• Wine Corks and Bottlin...
Sanitizing
• How to Sanitize Homebr...
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This post may contain affiliate links which means I may receive a commission for purchases made through links.
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[@HowToDoneRight]

We now have a store for everything you see in our videos for supplies. www.amazon.com/shop/howtodoneright

[@eddavanleemputten9232]

An easy rule of thumb for meads is to account one month per percent alcohol… give or take a few. At any rate, a minimum of 6 months is what I’d advise. A little trick I’ve started using is to bottle in half-size wine bottles or to bottle a few in 33 centilitre swing tops for early tastings. That way you don’t have to ‘sacrifice’ a full sized 750 ml bottle to find out if you like your wine/mead yet. Yes, it does mean you’re using up more corks if that’s your preferred method of sealing. On the other hand you’ll have more bottles safely ageing and of you plan on giving away some (hampers for the festive season come to mind) you can make more people happy. It’s more work on bottling day but it does pay off in more flexibility. Even when making bigger batches, I will always include a few smaller bottles. I’ll even have a few 125 ml swing tops on hand for small taster-gifts. They hold one wine glass worth of wine, cider or mead. They’ve come in handy quite often! Before anyone asks: most of my friends ask me if I want the empty bottle back when it’s a small size/swing top. I don’t know if it’s a European thing (we’re used to recycling) but I always reply that would be extremely kind, thank you. It’s saved me a lot of money that I can then put towards more brews.

[@johnc8112]

Excellent video never tried Mead, will have to make soom. Keep up the awesome videos

[@HowToDoneRight]

Most definitely. When you make it let me know what you think👍👍

[@johnc8112]

@@HowToDoneRight will do

[@kamikazedude]

I read somewhere glass marbles sterilised will fix too much headspace without diluting, however you need be careful dropping glass marbles into glass bottles (one at a time). My pineapple wine started today and when this one is racked I'm gonna make this mead.

[@HowToDoneRight]

Your exactly correct on that. yes you got to try the mead. 👍👍

[@TheRealdeel73]

the headspace issue with the blueberry after you racked it would you be able to just put more fresh blueberries in it to fill the headspace?

[@HowToDoneRight]

Omg thst is a great idea For sure or any fruit. 👍👍👍👍

[@joelcastillon5869]

Can it be sweetened with honey instead of sugar? Using campden tablets and potassium sorbate I don't think there is any problem, it could still be used at the same ratio of 1 cup of honey dissolved in a cup of water, I hope you understand, my English is not very good, greetings from Mexico City, it's a great channel, your work is admirable.

[@HowToDoneRight]

Oh yeah honey can be used to sweeten wine. Thanks for watching our channel. 👍👍

[@micheleeastmond9552]

🙌🏾

[@zakarybocconcelli7144]

So I've had the must in my cellar the whole time it's a cool place when I pull it out to add the yeast do I want to leave the must out until it gets the room temperature before I add the yeast

[@HowToDoneRight]

Nope you can add it right in.

[@zakarybocconcelli7144]

@@HowToDoneRight okay thank you you have been a massive help and I appreciate that and I really do love your videos

[@HowToDoneRight]

No problem. I want to see you succeed for sure👍👍

[@zakarybocconcelli7144]

@@HowToDoneRight thank you I want to see me succeed too

[@zakarybocconcelli7144]

My meads are looking great

[@HowToDoneRight]

Awesome!!!!!.... Your the mead expert now. 👍👍

[@zakarybocconcelli7144]

@@HowToDoneRight thank you

[@zakarybocconcelli7144]

@@HowToDoneRight but it had help from you also

[@zakarybocconcelli7144]

Do I still use a potassium sorbet

[@corymcgregor5029]

Great video! This will be my next “wine”. I am curious, have you ever done agave wine?

[@HowToDoneRight]

Thank you... I have not made that one. Would be expensive where I live.

[@zakarybocconcelli7144]

So I have a question do I start counting down the 6 months right at the start or do I start counting down the 6 months when it's the aging process cuz I want to be able to drink it in 6 months

[@HowToDoneRight]

6 months from the aging process.... but Try it out. You might like it a little younger.

[@zakarybocconcelli7144]

Hi it's me again so I have a question about 31st of this month will be time for me to rack the bentonite and my blueberry Mead is still a dark color I don't think it's going to be ready by the 31st so what should I do

[@HowToDoneRight]

Dark but is it clear or cloudy?

[@zakarybocconcelli7144]

@@HowToDoneRight it is clear

[@HowToDoneRight]

You can let sit longer will not hurt. this recipe will be very dark purple and that perfect as long as clear and sediment at bottom.

[@zakarybocconcelli7144]

@@HowToDoneRight okay thank you

[@zakarybocconcelli7144]

So I forgot that I'm not going to be getting the yeast until Wednesday or Thursday of July and I've already made the must is that going to hurt the must to wait till I get to yeast and put it in cuz I know you said wait 24 hours and put the yeast in

[@HowToDoneRight]

That should be Just fine.

[@zakarybocconcelli7144]

@@HowToDoneRight okay thank you

[@HowToDoneRight]

You're doing great and asking all the right questions.👍👍

[@alsrx]

can I back sweeten with more honey instead of simple syrup?

[@HowToDoneRight]

Oh yeah... if i had some good access to honey i would use it. Pricey where i live.

[@zakarybocconcelli7144]

So even if I am not back sweetening some of my mead

[@mikeharris2985]

When you make wine you keep everything room temperature not in a cool place like the mead. Thank you 🙏

[@HowToDoneRight]

Depends.. primary fermentation stage wine Is ok room temperature no direct light. After that you can keep in a cooler dark place. Probably doesn't matter a whole lot until after bottled. Thanks for great advice. I love to hear everyone's techniques. 👍👍👍👍

[@zakarybocconcelli7144]

I know you said to add a half a packet of yeast to the mead but I decided to add a full packet will that hurt the Mead

[@HowToDoneRight]

That will work.

[@zakarybocconcelli7144]

@@HowToDoneRight okay cool thanks for the advice

[@zakarybocconcelli7144]

I put the hydrometer into the must and my first reading it looks like it says 40 is that what I put down for my first reading

[@HowToDoneRight]

Not sure what 40. Is. You need to look at specific gravity or potential alcohol percent. Watch my hydrometer video and will show you how to use hydrometer properly.

[@zakarybocconcelli7144]

@@HowToDoneRight okay sounds good thank you

[@zakarybocconcelli7144]

So I watched your hydrometer video and I don't understand it I have no clue how to read a hydrometer and what if you're using a hydrometer that is 60° f calibrated and you're not in a 60° f area how do I get the reading

[@HowToDoneRight]

To be honest don't need to worry too much about temperature calibration. Not that much of a difference for the normal hobbyist. The temperature is used in the abv calculator it will ask for that.

[@zakarybocconcelli7144]

So after the yeast has been sitting for 24 hours do I stir it once a week

[@HowToDoneRight]

Stir each day until fermentation is completed. Usually 7 to 10 days

[@zakarybocconcelli7144]

@@HowToDoneRight that was supposed to be oops I've only been stirring the yeast once a week

[@zakarybocconcelli7144]

@@HowToDoneRight so when you said to put the yeast in the must you said use half the package well I decided to go ahead and use the whole package is that going to hurt anything

[@eddavanleemputten9232]

@@zakarybocconcelli7144 - I realise it’s a little late but: no, it won’t hurt your mead. It’ll just start a little faster and build its colony a little faster… and you won’t have that half packet left for another batch.

[@zakarybocconcelli7144]

And when you say between 10 and 15 for the second reading am I going to be using the alcohol by volume one

[@HowToDoneRight]

Between 10 and 15 potential.. upfront reading. Your second reading is after fermentation is done. In 7 to 10 days

[@zakarybocconcelli7144]

@@HowToDoneRight out of the readings that I said my hydrometer does after fermentation is done where am I going to get the second reading from

[@HowToDoneRight]

The first reading you want between 10 to 15... after 7 to 10 days you want to takeyour second reading. You want that to be 1.0 specific gravity. If gets there your abv will be your first reading your starting potential alcohol.

[@zakarybocconcelli7144]

So when do I put the bentonite in it's been a month now will come July it'll be a month

[@HowToDoneRight]

After 60 days if it's clear you can rack and add bentonite.

[@zakarybocconcelli7144]

@@HowToDoneRight okay thank you

[@zakarybocconcelli7144]

If it becomes 3 weeks and the yeast is still fermenting what do I do

[@HowToDoneRight]

Let it go. Don't rush mead. Could ferment a few weeks depending on honey. Your making mead and it will be fantastic. 😁😁😁

[@zakarybocconcelli7144]

@@HowToDoneRight okay will do thank you for the advice

[@zakarybocconcelli7144]

So I am reading the sp.gr at 60F

[@zakarybocconcelli7144]

What ABV calculator do you use

[@HowToDoneRight]

This one works great. But need to use specific gravity. Can look at hydrometer at 10 percent potential alcohol to convert to SG www.brewersfriend.com/wine-calculators/

[@zakarybocconcelli7144]

@@HowToDoneRight thank you for the website and thank you for everything you're doing a great job

[@beautyfox6683]

The minute you put sugar syrup to mead, it's no longer mead, it's just honey wine, still great to drink, but altered non the less, you only backsweeten with more honey,

[@beautyfox6683]

Sorry I'm wrong, I've always been told by my nan, This bull dust, it's only if u use it in primary fermentation. Which you did not. I've been making mead 20 years, to my nan's receipe, She drummed into me, adding any suger to mead makes honey wine, Well she was wrong to. I love your videos. I'll shut up now. Thanks.again

[@HowToDoneRight]

Lol... you are correct.. honey up front makes mead..... I want to start doing more with mead one of my subscribers made coffee mead sounds pretty good. Lol...😁😁

[@beautyfox6683]

@@HowToDoneRight sounds great, I love coffee, coffee alcohol yummy I'm there, I do differant meads by changing the honeys and yeasts, it's different every time.

[@dennistherocker]

Your Nan's Recipe please? @@beautyfox6683

[@zakarybocconcelli5761]

Hey it's Zack we haven't spoken in a while I'm still trying to figure out my hydrometer so on your very first reading of your hydrometer do you want it to be at 1.0000 or do you want to be at something else I'm sorry I'm bugging you about this man I just really want to learn my hydrometer cuz I want to know my alcohol percentage

[@HowToDoneRight]

How you doing Zack. You want your final reading to be 1.000. Yout initial reading should be higher. Watch my hydrometer video might help you. 👍👍

[@zakarybocconcelli5761]

@@HowToDoneRight Okay cool sounds good thanks for the help I'm doing great how about you

[@HowToDoneRight]

Always doing great.. lol... love the holidays. Keep in touch

[@zakarybocconcelli7144]

If my hydrometer is reading 1.000 what does that mean alcohol-wise

[@HowToDoneRight]

Basically means all your sugar had turned to alcohol. Whatever you stated with is what your abv is.

[@zakarybocconcelli7144]

Oops haven't stirring the yeast once a week

[@zakarybocconcelli7144]

The only problem is the sugar water is going to be warm isn't that going to kill the yeast

[@HowToDoneRight]

Let it cool to room temperature

[@zakarybocconcelli7144]

@@HowToDoneRight I got it to 10% alcohol potential

[@HowToDoneRight]

That will work. Your learning alot in this first batch

[@sunnyjones682]

How much honey per gallon of water do you need to make mead?

[@HowToDoneRight]

Recipe in the description. 2.5 Pounds of Honey

[@zakarybocconcelli7144]

So my hydrometer reads BRIX,SP.GR AT 60F, potential Alcohol By Volume which one should I be reading

[@HowToDoneRight]

Potential alcohol Is the easiest. What's that read?

[@zakarybocconcelli7144]

@@HowToDoneRight 5%

[@zakarybocconcelli7144]

@@HowToDoneRight that one's a lower alcohol percentage because I was using that one to practice with my hydrometer

[@HowToDoneRight]

That's low for a wine add more sugar water mixture until get it between 10 and 15.

[@zakarybocconcelli7144]

@@HowToDoneRight problem is I already added the yeast