Spice or Medicinal Mead (Metheglin

[Tanuj Barai]

Hello Forum,
Recently, my brother and I started a new project to make medicinal mead/spice mead. We used Lalvin 71B yeast initially. We added around:

1. 6.7Kg of Honey (Saffola - Multi Floral)
2. Cinnamon Stick (10cm long)
3. Grated Nutmeg (2gm),
4. Cloves and black pepper (8 each), and
5. Grated ginger (35gm)

We have previously made rose mead (~14% ABV), sparkling mead(~6.5% ABV), and traditional mead (~10% ABV).

While making the medicinal mead, we added Fermaid O (8 gm) and Go Fern (6 gm) as nutrients. (Date - 13/08/2025)

Now the scene is, for straight one and a half days we did not see any CO2 getting released in the 20-liter carboy. Yes, we have used a stopper as well. We searched for why it must have happened. So we came to know that the yeast might be old, and yes it was 5 years old. So chatgpt guided us to add fresh yeast. So we added around 5.5 gm of Bakers Yeast, which was available locally. (Date - 14/08/2025)

Later, in the evening we saw small bubbles rising above the top of the water. Please take a note that we have added all the spices in a sanitized muslin cloth tied with a rope. And the rope is coming out from the side of the stopper. (Date - 14/08/2025)


We thought as the small rope is coming out from the stopper, CO2 might be escaping from that gap. So we even changed the stopper. But we are out of luck. No major bubbling is seen in the stopper. (Date - 15/08/2025) and (Date - 16/08/2025)


Currently the yeast is just eating the nutrinets and releasing the CO2, but no sign of CO2 releasing from the stopper.


So here comes my question, what should i do next, or imagine that you are in this situation, what would you have done in this stage? As of 18th August 2025, there are still no sign of CO2 releasing through the stopper.

Your guidance forum will be appreciated. Love from India! <3

OG on 13th August was 1.1500, I will update the FG on 23rd September 2025.

 

[wsmith1625]

Let me say I've never made mead, but I've brewed a lot of beer and some wine. The krausen on top of the mead is caused by the release of CO2 as the yeast consumers the sugars and creates alcohol and CO2. You stopper is probably leaking which is why you're not seeing bubbles. Monitor the yeast activity by the krausen. As the yeast slow down, the krausen will drop and the yeast will fall to the bottom of your fermenter. When you notice this and don't see any change, you should measure the gravity with a hydrometer. Then wait a few days and take another hydrometer reading. If the number doesn't drop any lower, fermentation is done. I don't know about aging or clearing time for mead, hopefully you know that part already. And hopefully you have a hydrometer, otherwise you'll need to give it maximum fermentation time and rely on taste to see when it's finished.

I hope this helps, and someone with more experience chimes in. Good luck!

 

[Tanuj Barai]

Let me say I've never made meade, but I've brewed a lot of beer and some wine. The krausen on top of the meade is caused by the release of CO2 as the yeast consumers the sugars and creates alcohol and CO2. You stopper is probably leaking which is why you're not seeing bubbles. Monitor the yeast activity by the krausen. As the yeast slow down, the krausen will drop and the yeast will fall to the bottom of your fermenter. When you notice this and don't see any change, you should measure the gravity with a hydrometer. Then wait a few days and take another hydrometer reading. If the number doesn't drop any lower, fermentation is done. I don't know about aging or clearing time for meade, hopefully you know that part already. And hopefully you have a hydrometer, otherwise you'll need to give it maximum fermentation time and rely on taste to see when it's finished.

I hope this helps, and someone with more experience chimes in. Good luck!

Thank you for the guidance, it means a lot. The CO2 might be getting released through the thread which is coming out from the must.

The krausen has been cleared out completely for now. I do have a hydrometer, because is the easy to measure than refractometer. I will update my readings soon.

Thank You!

 

[Tanuj Barai]

Let me say I've never made meade, but I've brewed a lot of beer and some wine. The krausen on top of the meade is caused by the release of CO2 as the yeast consumers the sugars and creates alcohol and CO2. You stopper is probably leaking which is why you're not seeing bubbles. Monitor the yeast activity by the krausen. As the yeast slow down, the krausen will drop and the yeast will fall to the bottom of your fermenter. When you notice this and don't see any change, you should measure the gravity with a hydrometer. Then wait a few days and take another hydrometer reading. If the number doesn't drop any lower, fermentation is done. I don't know about aging or clearing time for meade, hopefully you know that part already. And hopefully you have a hydrometer, otherwise you'll need to give it maximum fermentation time and rely on taste to see when it's finished.

I hope this helps, and someone with more experience chimes in. Good luck!

We changed the stopper, and guess what, the previous stopper was leaking CO2. The new stopper is working like a charm and aggressive bubbling is being observed. So now in the next month we will take the FG.

 

[Miraculix]

Let me say I've never made meade, but I've brewed a lot of beer and some wine. The krausen on top of the meade is caused by the release of CO2 as the yeast consumers the sugars and creates alcohol and CO2. You stopper is probably leaking which is why you're not seeing bubbles. Monitor the yeast activity by the krausen. As the yeast slow down, the krausen will drop and the yeast will fall to the bottom of your fermenter. When you notice this and don't see any change, you should measure the gravity with a hydrometer. Then wait a few days and take another hydrometer reading. If the number doesn't drop any lower, fermentation is done. I don't know about aging or clearing time for meade, hopefully you know that part already. And hopefully you have a hydrometer, otherwise you'll need to give it maximum fermentation time and rely on taste to see when it's finished.

I hope this helps, and someone with more experience chimes in. Good luck!

Nice of you that you want to help, but this is the typical beer protocol which does not apply to mead.

There is no real kräusen on mead, sometimes there's some foam but not what you're used to see on beer so this is not a reliable indicator here. The foam can disappear way before fermentation finishes.

There's also no residual sugar in mead, as long as the yeast does not hit it's alcohol tolerance as all the available sugars are fully fermentable. So this hydrometer check can result in a stable 0.98 or 1 for conclusive days but there's still potential for more fermentation if more sugar or honey is added.

Regarding the air lock, you're probably right. It's not air tight and the system is leaking somewhere. Replacing it with a rubber bung might help.

In this stage it's not important that it's air tight. After fermentation finishes, you don't want oxygen to get inside, it needs to be air tight before fermentation finishes.

 

[Tanuj Barai]

Nice of you that you want to help, but this is the typical beer protocol which does not apply to mead.

There is no real kräusen on mead, sometimes there's some foam but not what you're used to see on beer so this is not a reliable indicator here. The foam can disappear way before fermentation finishes.

There's also no residual sugar in mead, as long as the yeast does not hit it's alcohol tolerance as all the available sugars are fully fermentable. So this hydrometer check can result in a stable 0.98 or 1 for conclusive days but there's still potential for more fermentation if more sugar or honey is added.

Regarding the air lock, you're probably right. It's not air tight and the system is leaking somewhere. Replacing it with a rubber bung might help.

In this stage it's not important that it's air tight. After fermentation finishes, you don't want oxygen to get inside, it needs to be air tight before fermentation finishes.

Yes.
Today we changed the stopper, and guess what, we saw vigorous bubbling in the stopper.
The stopper was leaking CO2, and hopefully, we had two extra stoppers.
Most probably, I will not add extra honey once the fermentation is over.
I have added like 6.7kg of honey to it.
I am hoping to see the sedimentations in 2-3 weeks, till then let the yeast have feast on sugars, LOL!
According to your FG observation, which is 0.98, we might make a spice mead with an ABV of 22.31%, which is quite strong.
I will update you the FG and ABV%.
Thank you for your valuable information.

Keep Brewing, That's The Only Way!

 

[Miraculix]

Yes.
Today we changed the stopper, and guess what, we saw vigorous bubbling in the stopper.
The stopper was leaking CO2, and hopefully, we had two extra stoppers.
Most probably, I will not add extra honey once the fermentation is over.
I have added like 6.7kg of honey to it.
I am hoping to see the sedimentations in 2-3 weeks, till then let the yeast have feast on sugars, LOL!
According to your FG observation, which is 0.98, we might make a spice mead with an ABV of 22.31%, which is quite strong.
I will update you the FG and ABV%.
Thank you for your valuable information.

Keep Brewing, That's The Only Way!

There are not many yeasts that can go that high. The yeast will most likely end fermentation at around 16% abv and you'll end up with a sweat mead.

 

[Tanuj Barai]

There are not many yeasts that can go that high. The yeast will most likely end fermentation at around 16% abv and you'll end up with a sweat mead.

Umm, we are happy with 16%, but what do you think about the spices we have added in it?
How will be the taste of it?

 

[wsmith1625]

Nice of you that you want to help, but this is the typical beer protocol which does not apply to mead.

I was trying to reassure the OP that his mead was fermenting and that his suspicions on the stopper leaking were probably correct. I have no experience at all with mead protocol. I'm glad you jumped in with some good advice.

 

[Raptor99]

Umm, we are happy with 16%, but what do you think about the spices we have added in it?
How will be the taste of it?

I have made similar meads with the same spices. One was an orange spice mead, which was very good. The amount of spices that you use depends on how strong you want the spice flavor to be, which is a matter of personal preference. After you taste it, you can decide if you want to make some adjustments for the next batch. I usually aim for an ABV of around 12%, so that the alcohol does not cover up the other flavors. But your preference might be different.

You mentioned medicinal meads, which I have also tried. What medicinal herbs do you have available where you live? I have tried yarrow, meadowsweet, and juniper berry, which is inspired by historic Viking mead recipes. I think that you said that you lived in India. If you are looking for medicinal properties, not just the flavor, you might want to try some traditional Indian medicinal herbs.

 

[Tanuj Barai]

I have made similar meads with the same spices. One was an orange spice mead, which was very good. The amount of spices that you use depends on how strong you want the spice flavor to be, which is a matter of personal preference. After you taste it, you can decide if you want to make some adjustments for the next batch. I usually aim for an ABV of around 12%, so that the alcohol does not cover up the other flavors. But your preference might be different.

You mentioned medicinal meads, which I have also tried. What medicinal herbs do you have available where you live? I have tried yarrow, meadowsweet, and juniper berry, which is inspired by historic Viking mead recipes. I think that you said that you lived in India. If you are looking for medicinal properties, not just the flavor, you might want to try some traditional Indian medicinal herbs.

Thank you for sharing your experience. In India, we do have a large varities of spices. We thought of adding ginger, cinnamon, nutmeg, cloves and black pepper in it. Not exactly the traditional viking medicinal mead, but a more touch of Ayurvedic Mead. Because in Ayurved, these spices holds a huge importance for example ginger+honey for cough. All other spices were added for its earthy taste.

Before racking, we will definitely taste first, and then we will add medicinal herbs in it. This time I am thinking to boil these herbs in 2 liters of water, and then add the spiced water (room temperature) to spiced mead. This will be done only after tasting the mead. We don't want to overpower the spices.

Cinnamons taste grows gradually, nutmeg has a strong earthy flavour initially and then decreases over the period of time. Ginger keeps its flavour for a longer period and cloves, black pepper was just a random addition to the mead.

All these spices releases oil, and I fear these oils may interfere with the mead in due course of time. As this is a new experiment, let's hope for the best!

 

[Raptor99]

It sounds like a great experiment! I would not worry too much about the small amount of oil in the spices.

If you add 2 liters of water, after boiling the spices, it will dilute the honey flavor and ABV of your mead. Another way to add more spice flavor after fermentation is to soak some spices in vodka for a few weeks, then use that as an extract to flavor your mead. Put the spices in a small jar, and add just enough vodka to cover them. Keep it in a dark place and shake it up once in a while.

You can store your spice extract for quite a long time, and add it a little bit at a time until the flavor is right.

 

[Tanuj Barai]

Yes, it sounds like the best idea to soak the spices in vodka. Best! We will definitely try this method. I forgot about the change in ABV of mead.
Thank you!