Honey Hydromel Mead

A delicious, honey-forward hydromel with a refreshing finish



  1. Mix 5 pounds honey, 3 grams malic acid, 3 grams wine tannin, and water.
  2. Pitch yeast, add nutrients, ferment dry.
  3. Rack to secondary after fermentation completes.
  4. Clear with sparkolloid.
  5. Backsweeten and carbonate; use 1 pound honey to back-sweeten if kegging (use erythritol if bottle conditioning, along with corn sugar to prime).


Orange blossom honey is crucial! Watch the video to see the process.