Mead

This is my first time making mead — and I’m genuinely excited about it. Mead is one of humanity’s oldest alcoholic drinks, with a history stretching back thousands of years across Norse, Celtic, Egyptian, and Greek cultures. At its core it’s simple: honey, water, and yeast. But the results can be extraordinary.

This batch started on 20th September 2023, with an original gravity (OG) reading of 1098 — which should produce a mead somewhere in the 10–13% ABV range once fermentation is complete, depending on how far the yeast attenuates. A higher OG means more fermentable sugars, which in turn means more alcohol and a fuller, rounder body.

The batch started today (20th September 2023), with a starting OG of 1098. Now it’s a waiting game — mead typically takes 4–6 weeks for primary fermentation, followed by a conditioning period of several months to smooth out any harshness. Looking forward to seeing how this one turns out!