Never made it before. But I have recently made some beer batches that have turned out well. So I think I can do mead. What recipe should I follow that's easy and detailed for mead? And say I wanted to add POM juice as well. Idk if that's a thing with mead but I love POM. Anyways whatever advice you have or recipes I could follow and adapt would be appreciated.
How to start making mead
- Thread starter jnetzel
- Start date
Help Support Homebrew Talk:
Also to add the main reason is I have carboys sitting doing nothing and I want to diversify my brewing skills
My advice:
Start simple, just honey.
Use a TOSNA regimen.
Keep your abv in the 11-13% range.
Age is at least 6 months.
Mead is very easy if you treat it kindly and give it time.
Start simple, just honey.
Use a TOSNA regimen.
Keep your abv in the 11-13% range.
Age is at least 6 months.
Mead is very easy if you treat it kindly and give it time.
And of course, there's always the JAOM for beginners... 
I’ve never made JAOM but reading through the threads, I can’t imagine it’s good, especially when compared to a basic TOSNA mead.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
It's unique. At 8 months it's very tasty. My avatar pic is my first mead, a JAOM.
There's a podcast episode out there somewhere in which 'Joe' talks about his JAOM recipe.
https://gotmead.com/blog/gotmead-li...mattioli-creator-of-joes-ancient-orange-mead/
https://gotmead.com/blog/gotmead-li...mattioli-creator-of-joes-ancient-orange-mead/
I'm in the same boat, never made mead but would like to try it. I also have an empty carboy just collecting dust. I've made around 20 batches of beer, 5-10 gallons each, and want to expand my selection and knowledge. I prefer sweeter beverages, so does anyone have any recommendations for a sweet mead? Maybe a fruit mead? Any suggestions would be appreciated.
I asked ai and idk how accurate this would be so im open to suggestions. But here is the recipe it gave me:
This is a 5-gallon traditional mead recipe targeting a medium-sweet mead (~12% ABV) with 12 lb honey, ~4.5 gallons water, Lalvin D-47 or 71B yeast, and a nutrient schedule, fermented in a 6-gallon glass carboy. Below, I’ll outline how to incorporate pomegranate juice (POM) into this recipe, ensuring the flavor complements the honey while maintaining balance. I’ll adjust the recipe for a 5-gallon batch, keeping the process beginner-friendly and compatible with your equipment (42-quart pot, induction cooktop, auto-siphon, etc.).
### Modified Recipe with Pomegranate Juice (5-Gallon Batch)
**Goal**: Create a pomegranate melomel (fruit mead) with a vibrant, tart pomegranate flavor that enhances the medium-sweet honey profile without overpowering it.
#### Updated Ingredients
- **Honey**: 13–13.5 lb (increased from 12 lb to balance the tartness of pomegranate juice and maintain medium sweetness). Use clover, wildflower, or orange blossom honey for a complementary flavor.
- **Pomegranate Juice**: 2–3 quarts (64–96 oz) of 100% pomegranate juice (e.g., POM Wonderful, no added sugars or preservatives like sorbates). Use 2 quarts for a subtle pomegranate note or 3 quarts for a bolder flavor.
- **Water**: ~3.5–3.75 gallons (reduced from ~4.5 gallons to account for the juice volume, targeting a total volume of ~5 gallons).
- **Yeast**: 1 packet (5 g) Lalvin D-47 (crisp, clean finish) or 71B (softens acidity, good for fruit meads). 71B is slightly preferable for handling the fruit’s malic acid.
- **Nutrients**: 1.5–2.5 tsp Fermaid-K (or 3–5 tsp DAP) and 1.5 tsp yeast energizer, divided into staggered additions (increased slightly due to higher nitrogen demand from fruit sugars).
- **Optional Additives**:
- 1 tsp pectic enzyme (added at the start to improve clarity, as pomegranate juice can cause haze).
- 1–2 tsp acid blend (post-fermentation, if needed, to enhance tartness).
- Potassium carbonate (if pH drops too low, e.g., below 3.2, after adding juice).
- **Stabilizers (for medium-sweet mead)**: 5 crushed Campden tablets (potassium metabisulfite) and 2.5 tsp potassium sorbate (if back-sweetening or ensuring no refermentation).
#### Updated Equipment
- Same as original: 42-quart stainless steel pot, induction cooktop, 6-gallon glass carboy, auto-siphon, wort chiller (optional), hydrometer, thermometer, sanitizer (Star San or Iodophor), airlock, stopper, bottling bucket, bottle filler, ~25–30 12-oz bottles or 12–15 750-mL wine bottles, caps/corks, capper/corker.
- Optional: pH meter to monitor acidity (pomegranate juice lowers pH).
### Modified Step-by-Step Process
#### Step 1: Preparation and Sanitation
- **No changes** from the original recipe. Clean and sanitize all equipment (pot, carboy, siphon, airlock, stopper, spoon, funnel, hydrometer, bottling gear) with Star San or Iodophor.
#### Step 2: Prepare the Must
1. **Heat Water (Optional)**:
- In the 42-quart pot, heat ~2.5–3 gallons of chlorine-free water (filtered, spring, or RO) to 100–110°F on the induction cooktop (low setting). Avoid boiling to preserve honey aromas.
- Alternatively, mix cold if sanitation is ensured.
2. **Dissolve Honey**:
- Add 13–13.5 lb honey to the warm water, stirring with a sanitized spoon until fully dissolved.
3. **Add Pomegranate Juice**:
- Add 2–3 quarts (64–96 oz) POM Wonderful pomegranate juice to the pot. Stir gently to mix with the honey-water mixture.
- Pomegranate juice adds ~0.6–0.9 lb of fermentable sugars (assuming ~14 g sugar per 8 oz), slightly increasing ABV (e.g., ~0.5–0.8% higher than the original ~12%).
4. **Top Up Water**:
- Add chlorine-free water to reach ~5 gallons total volume (e.g., ~3.5–3.75 gallons water, depending on juice volume). Account for honey and juice displacement (~0.3–0.4 gallons for 13–13.5 lb honey + 2–3 quarts juice).
5. **Take OG Reading**:
- Cool a must sample to ~68–77°F, then measure with a sanitized hydrometer. Target OG: ~1.095–1.100 (slightly higher than original 1.090 due to juice sugars and extra honey). Adjust with more honey (~1 lb increases OG by ~0.002 for 5 gallons) or water if needed.
6. **Add Initial Nutrients and Pectic Enzyme**:
- Add ¾ tsp Fermaid-K (or 1.5 tsp DAP), ¾ tsp yeast energizer, and 1 tsp pectic enzyme (for clarity). Stir gently.
- Pectic enzyme helps break down pectin in the juice, reducing haze.
#### Step 3: Transfer to Carboy
- **No changes** except for pH check:
- Transfer the must to the sanitized 6-gallon carboy using a sanitized funnel or auto-siphon. Leave ~1–1.5 gallons headspace.
- Aerate by shaking the carboy or stirring for 1–2 minutes.
- **Optional**: If you have a pH meter, check the must’s pH (target 3.2–3.8). Pomegranate juice may lower pH to ~3.0–3.5. If below 3.2, add ¼ tsp potassium carbonate per gallon (~1.25 tsp total), dissolved in water, to raise pH slightly.
#### Step 4: Pitch Yeast
- **No changes**:
- Rehydrate 1 packet Lalvin D-47 or 71B in ¼ cup 95–100°F chlorine-free water for 15–20 minutes, then pitch into the carboy. Swirl gently.
- Seal with a sanitized airlock and stopper (filled with sanitized water or vodka).
#### Step 5: Primary Fermentation
1. **Ferment**:
- Ferment at 65–75°F for 2–4 weeks, as in the original recipe. Pomegranate juice may increase foaming, so ensure sufficient headspace.
2. **Staggered Nutrient Additions (SNA)**:
- Adjust for higher nitrogen demand:
- Day 1 (after pitching): Already added ¾ tsp Fermaid-K + ¾ tsp energizer.
- Day 2–3 (active fermentation): Add ½ tsp Fermaid-K + ½ tsp energizer.
- Day 5: Add ½ tsp Fermaid-K + ¼ tsp energizer.
- Day 7 (if sluggish): Add ¼ tsp Fermaid-K.
- Stir or swirl gently after additions (sanitize tools).
3. **Monitor**:
- Check airlock activity. After 2–3 weeks, take a hydrometer reading. Target FG: ~1.005–1.015 for medium-sweet. Pomegranate’s acidity may result in a slightly drier perception (e.g., FG ~1.000–1.010). Allow up to 4–6 weeks if needed.
#### Step 6: Secondary Fermentation (Optional, Recommended for Clarity)
- **Modified for pomegranate**:
- Rack the mead to a sanitized carboy using the auto-siphon, leaving sediment behind. Pomegranate juice may leave more lees due to pulp or pectin.
- **Optional**: For stronger fresh pomegranate flavor, add 1–2 quarts additional POM in secondary (sanitize the container before pouring). This preserves brighter fruit notes but requires stabilization before bottling.
- Age for 2–6 months at 60–70°F in a dark place. Pomegranate mead often clarifies slower, so consider fining agents (e.g., 1 tsp bentonite per 5 gallons, mixed per instructions) if haze persists.
#### Step 7: Stabilize (Optional, for Sweetness)
- **No changes** except for taste adjustment:
- Check FG (~1.005–1.015). If too dry due to juice fermentation, back-sweeten with 1–2 lb honey (dissolved in warm water, cooled).
- Stabilize with 5 crushed Campden tablets and 2.5 tsp potassium sorbate (dissolved in water) to prevent refermentation. Wait 24–48 hours.
- Taste for balance. If too tart, add more honey. If too flat, add 1–2 tsp acid blend (dissolved) to enhance pomegranate’s tartness.
#### Step 8: Bottling
- **No changes** except for color and sediment:
- Siphon to the sanitized bottling bucket, avoiding sediment. Expect a ruby-red hue from the juice.
- For sparkling mead, add ¾ cup corn sugar (or 4–5 oz honey) boiled in 2 cups water, cooled, for carbonation.
- Fill ~25–30 12-oz bottles or 12–15 750-mL wine bottles, leaving headspace. Cap or cork.
- Condition sparkling mead for 2–3 weeks at 65–75°F; still mead is ready immediately or can age further.
#### Step 9: Enjoy
- **Modified**:
- Chill bottles for 24–48 hours. Serve at 45–55°F in wine glasses to highlight the pomegranate’s tart, fruity notes and honey sweetness.
- Expect a ruby-red to pinkish mead with tart pomegranate flavors, medium sweetness, and ~12.5–13% ABV (slightly higher than the original due to juice sugars).
### Key Adjustments and Notes
- **Flavor Balance**: 2 quarts POM gives a subtle pomegranate flavor; 3 quarts makes it prominent. For a stronger fruit profile, add 1–2 quarts in secondary instead of primary, but stabilize to prevent refermentation.
- **Sugar and ABV**: The 2–3 quarts POM adds ~0.6–0.9 lb fermentable sugars, increasing OG by ~0.005–0.008 and ABV by ~0.5–0.8%. The extra 1–1.5 lb honey ensures medium sweetness (FG ~1.005–1.015).
- **Acidity**: Pomegranate juice lowers pH (~3.0–3.5). If using a pH meter, adjust with potassium carbonate if pH < 3.2 to avoid stressing yeast. 71B yeast is better for handling the juice’s malic acid.
- **Clarity**: Pomegranate juice may cause haze. Pectic enzyme helps, but extended aging (3–6 months) or fining agents (bentonite, Sparkolloid) may be needed for clarity.
- **Volume**: The total volume (honey + juice + water) should hit ~5 gallons. Measure carefully or use the carboy’s markings to avoid overfilling.
- **Honey Type**: Clover or orange blossom complements pomegranate’s tartness; wildflower adds complexity. Avoid overly strong honeys (e.g., buckwheat) that may clash.
- **Carbonation**: Sparkling pomegranate mead enhances the fruit’s brightness. Ensure stabilization if back-sweetening to avoid bottle bombs.
### Troubleshooting
- **Overly Tart**: If too tart post-fermentation, back-sweeten with 1–2 lb honey or dilute with a small water addition (sanitize water first).
- **Haze**: If cloudy after secondary, use bentonite (1 tsp per 5 gallons, mixed per instructions) or cold-crash (35–40°F for Dolores 1–2 weeks) before bottling.
- **Stuck Fermentation**: Pomegranate juice increases fermentable sugars, so maintain the SNA schedule. If sluggish, warm the carboy slightly (75–80°F for a day) and add ¼ tsp Fermaid-K.
- **Color Fading**: Pomegranate mead may fade slightly over time. Store in a dark place to preserve the ruby hue.
### Example Adjusted Recipe Summary
- **13 lb clover honey**
- **2 quarts POM Wonderful pomegranate juice** (add in primary; optional 1 quart in secondary)
- **~3.75 gallons spring water** (to reach 5 gallons)
- **1 packet Lalvin 71B yeast** (recommended forSusan 1–2 tsp Fermaid-K, 1.5 tsp yeast energizer, 1 tsp pectic enzyme**
- **Staggered nutrients**: Day 1: ¾ tsp Fermaid-K + ¾ tsp energizer; Day 2–3: ½ tsp Fermaid-K + ½ tsp energizer; Day 5: ½ tsp Fermaid-K + ¼ tsp energizer
- **Primary fermentation**: 2–4 weeks at 65–75°F
- **Secondary fermentation**: 2–6 months (optional)
- **Stabilization**: 5 Campden tablets + 2.5 tsp potassium sorbate (if back-sweetening)
- **Bottling**: Still or sparkling (¾ cup corn sugar for carbonation)
If you want a drier or sweeter mead, different honey amounts, or additional flavors (e.g., cinnamon or vanilla to complement pomegranate), let me know, and I can tweak the recipe further. Happy mead-making!
Yes! I have my first mead, using the JAOM recipe in the closet right now. I started it back in early July and it has quit working and is starting to clear up slowly. I’m hoping it will be decent by Thanksgiving or Christmas.And of course, there's always the JAOM for beginners...
I did the same for my first JAOM. Started July 4th weekend, bottled after 90 days in September. Cracked the first bottle at Thanksgiving. The clove and orange were dominant but it was drinkable (and 15%!). Better at Christmas. They continue to improve for about 8 months.
