Mead 2016.01

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Much like the mead session from Mead 2014.04, we had a bunch of people who made their own 1 gallon batches. I didn't actually record anything during the event, so now I'm going to try and get it all in from memory (yeah right).


  • Style: Mead
  • Codename: Myriad of Meads, part deux
  • Brewmaster: Justin Conroy
  • Type: Honey Wine
  • Brewed: 2016-01-10

Brew Participants

Those who stuck through thick and thin:

  • Justin
  • Skittles
  • Ron
  • Eric/Donna
  • Kevin
  • Nick
  • Sheila/Carl
  • Jim
  • Corrina
  • Joseph

Other people who hung around to watch but decided to make their mead later:

  • Erik
  • Dan


Each participant had slightly different techniques for their brew. I didn't actually keep track of what everyone was doing for their recipes, so I'm just going to record my own. Other people can add to this if they want to.


Type: Pure Mead. No added flavors.


  • 3 lbs (48oz) Sunny Hill Clover Honey
  • Distilled Water
  • 1 Tsp Yeast Nutrient (Urea and Diammonium Phosphate)
  • 25 mL Wyeast Dry Mead Yeast


  • Place the honey while still sealed in the bottle in warm water to loosen up the honey.
  • Add about 1/2 gallon of room temperature distilled water to the glass carboy that will be used for fermenting.
  • Mix all of the honey in. Shaking was required to get all of the honey to dissolve in the water.
  • Add distilled water to get mixture up to about 1 gallon.
  • Add yeast.
  • Stopper up with an airlock and let sit for 2-3 weeks to ferment.

Fermenting notes:

  • Initial Gravity: 1.090 (that might be a little off. I wrote it on the carboy, but didn't bring the number home with me :-P)
  • Racking Gravity: ???
  • Final Gravity: ???


  • Primary ferment: 1 gallon Carboy
  • 1tsp Yeast Nutrient (Diammonium Phosphate)
  • 25mL Wyeast Dry Mead Yeast

Tasting Notes