Mead is a fermented drink made from honey, water, and yeast. The fermentation vessel, perhaps the most important piece of fermentation gear you use, holds the mead while the yeast changes sugar into alcohol and carbon dioxide.

You can make mead in many types of vessels. The best choice depends on batch size, cost, cleaning, temperature control, and how you want to handle the mead.

Glass Carboys

A glass carboy is a common choice for mead makers. Glass does not absorb odors or flavors and is also easy to see through. You can watch the mead as it ferments!

Glass carboys are available in many sizes. Common sizes include 1 gallon, 3 gallons, 5 gallons, and 6 gallons.

Advantages of glass

• Clear glass lets you see the mead
• Glass does not absorb most odors
• Glass does not react with the mead
• Glass is easy to clean

Disadvantages of glass

• Glass can break, sometimes for seemingly no reason
• Glass is heavy – especially at 5-gallons and higher
• A full carboy can be difficult to move
• A broken carboy can cause injury and waste

Use care when you move a glass carboy. Do not move a full glass carboy by the neck.

Plastic Buckets

A food-grade plastic bucket is one of the simplest fermentation vessels. Buckets are remarkably useful for primary fermentation. The wide opening makes it easy to add honey, fruit, yeast, and other ingredients. It also makes cleaning easy. A bucket can also hold a large volume of mead at a low cost.

The main disadvantage is that plastic can scratch. Scratches can make cleaning more difficult. And some plastics can also absorb odors over time.

Always use a only a bucket made from food-grade plastic. Do not use a bucket that held chemicals or other materials that are not safe for food.

Plastic Carboys

Plastic carboys provide some of the benefits of glass without the weight. They are lighter than glass and do not break as easily. This makes them useful for large batches.

Plastic carboys are not all made from the same material. Check that the vessel is made for food use and fermentation.

Some plastic can absorb odors or become scratched. Follow the manufacturer’s instructions for cleaning or use a brewing cleaner like PBW.

Stainless Steel Vessels

Stainless steel is a common material for professional fermentation vessels, though stainless fermenters for home use are becoming more common. Of course, kegs (or kegmenters) are an obvious choice as well.

Stainless steel is strong and does not break like glass. It is also easy to clean when the surface is smooth and in good condition.

Stainless steel vessels can also work with temperature-control equipment. This can give the mead maker better control of fermentation temperature.

The main disadvantage is cost. Stainless steel vessels usually cost more than plastic or glass vessels.

Conical Fermenters

A conical fermenter has a cone-shaped bottom. Yeast and other solid material collect at the bottom of the cone for simple removal. Most conical fermenters have a valve at the bottom. The valve can remove yeast and other solid material without moving the mead to another vessel.

Conical fermenters are available in plastic and stainless steel.

Because a conical fermenter can combine several functions in one vessel, it can reduce the need to move the mead between vessels until packaging.

Stainless Steel Unitanks

A unitank is a stainless steel vessel that can perform more than one fermentation function. A unitank can ferment, condition, and store mead in the same vessel. Some unitanks can also hold pressure! Pressure control can allow closed transfers and other processes that reduce contact with air.

Unitanks are more common in commercial production than in small home batches. They can also cost much more than a bucket or carboy.

Open Fermentation Vessels

An open vessel does not have a sealed top.

An open vessel can make it easy to add fruit, honey, or other ingredients. It also gives the mead maker easy access to the mead.

Open fermentation has a higher risk of contact with air and unwanted microorganisms. For this reason, many mead makers use closed vessels instead. Though, for the adventurous among us, open fermentation can have a certain allure.

An open vessel can still be useful for some parts of the fermentation process. It requires good sanitation and careful control of the fermentation area.

Stainless Steel Milk Cans and Other Food Containers

Some food-grade stainless steel containers can work as fermentation vessels. These containers can provide a low-cost way to ferment a larger batch. They can also be easy to clean.

Before you use one, check the material, seals, fittings, and lid. Make sure all parts that contact the mead are safe for food use.

Do not use a container only because it is made from stainless steel. The complete container must be suitable for fermentation. Don’t end up poisoning yourself just because you found a good deal!

Glass Jars

Small glass jars can work well for micro mead batches.

A glass jar can be useful for test batches, yeast experiments, or small fruit additions. The jar must have enough space above the liquid for foam and gas.

Do not seal a fermenting jar without a way for carbon dioxide to leave the vessel, as excess pressure can build up inside.

Wooden Barrels

Wooden barrels can ferment or age mead.

Oak is the most common type of wood used for mead barrels. The wood can add flavor, color, and aroma to the mead.

Barrels require more care than glass, plastic, or stainless steel. Wood is porous. It can hold microorganisms and can dry out if it is not maintained correctly.

A barrel also makes it more difficult to see the mead.

For these reasons, a barrel is usually not the best first fermentation vessel for a new mead maker. It can be a useful tool after you understand how fermentation and sanitation work.

Which Vessel Should You Use?

There is no single best fermentation vessel for every mead.

For a first batch, a food-grade plastic bucket or glass carboy is a good choice.

• Choose a plastic bucket when you want low cost, easy cleaning, and easy access to the mead.
• Choose a glass carboy when you want a clear vessel and do not need to move the vessel often.
• Choose a plastic carboy when you want a lighter alternative to glass.
• Choose a stainless steel fermenter when you want durability and easier temperature control.
• Choose a conical fermenter when you want to remove yeast and other solid material without moving the mead.
• Choose a unitank when you want fermentation, conditioning, storage, and pressure control in one system.
• Choose a barrel when you want the effects of wood and are ready to manage the extra cleaning and maintenance.

The Most Important Part

The vessel is important, but sanitation is more important.

Clean the vessel before you sanitize it. Use a sanitizer that is suitable for brewing equipment. Make sure the vessel, lid, airlock, valve, and other parts that contact the mead are clean and sanitized. Keep the vessel closed when the process requires protection from air and unwanted microorganisms.

A simple vessel can make excellent mead. A complex vessel does not guarantee better mead.

Start with a vessel that fits your batch size, your process, and your budget. As your process changes, you can change the vessel too!