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Traditional Dry MeadMead · Classic Mead, Still, Dry

Traditional Dry Mead

E
by @essesser
12.5%
ABV
1.105
OG
1.01
FG
4.5 litres batch
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About this recipe

This traditional dry mead recipe is the perfect starting point for any aspiring meadmaker. Made with just honey, water, and yeast, a dry mead showcases the pure floral complexity of raw honey. Whether you're a beginner or a seasoned home brewer, this easy dry mead recipe produces a crisp, elegant wine-like drink that pairs beautifully with cheese, poultry, and light desserts. Ready in as little as 3 months.

Ingredients

Light wildflower honey1.4 kg
Water4.5 l
Lalvin 71B or EC-1118 yeast1 tsp
yeast nutrient (e.g., Fermaid-O)1 tsp
acid blend (optional, for balance)0.5 tsp
Campden tablet (sodium metabisulphite), crushed1 item

Method

1
Sanitise all equipment thoroughly with a no-rinse sanitiser such as Star San.
2
Warm 1 litre of the water to around 40°C (not boiling). Dissolve the honey completely in the warm water, then top up to 4.5 litres with the remaining cool water.
3
Check the specific gravity with a hydrometer — aim for 1.095–1.105 for a dry mead at ~13–14% ABV.
4
Add the crushed Campden tablet and yeast nutrient. Stir vigorously for 2–3 minutes to oxygenate the must.
5
Rehydrate the yeast in 50 ml of warm water (35°C) for 15 minutes, then pitch into the must.
15 min35°C
6
Fit an airlock and store at 18–22°C. Fermentation should begin within 24–48 hours.
1 day20°C
7
After 5–7 days, rack to a secondary vessel, leaving behind the lees. Repeat after another 4 weeks.
5 days
8
Allow to clear for 6–8 weeks. Taste, and if desired, back-sweeten lightly before bottling.
56 days
9
Bottle and age for at least 2–3 months for best results.

Brewer's notes

Brewer's note: For a sweeter mead, increase honey to 1.6 kg or back-sweeten with additional honey before bottling. Add potassium sorbate first to prevent re-fermentation.

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