Larry was kind enough to give them a home on the wiki: https://wiki.meadtools.com/en/recipes/historical

These are close translations, not modernized. No batch sizes, no nutrient schedules, just what the cook or cellar master wrote down back then. There’s a hopped sage mead, the old french bochet, a spiced cherry mead, one where you add water until an egg floats, and a rose and laurel berry mead.

The intro page explains how to read them and what yeast they actually used. Spoiler: they didn’t just wait for wild yeast.

i spent quite a while translating and checking these against the original manuscripts. If you brew one, let me know how it turned out.

Pretty excited about the newest mead I’ve made! I was at a ren faire and found a vender called 559 Honey, and they had different flavors. The samples were amazing!

I got two, one was their orange/lemon and another was huckleberry. So far, these flavors came out super well in the mead and even though the huckleberry is still very young, it’s got a gorgeous red color.

Citrus recipe-
3lbs orange honey from 559 Honey
1 gallon water
K1-V1116 yeast (one packet)
Fed the first three days with Fermaid

For the other, exact same recipe but with 3lbs of their huckleberry honey.

Hey AZ Mead tribe! We have a trial run at Costco the Fri-Sun weekends of 10/31 (Scottsdale on Hayden), 11/6 (Tempe), 11/13 (Gilbert), and 12/4 (N. Phoenix on Beardsley) from 10am to 6pm or until we sell out and we would love your support if you are in the Valley and enjoy our local Mead! Come by and say hi and grab a few bottles of our Unicorn Blood Mead at a silly low price and let's show them that it belongs on their shelves permanently!

Much love and happy fermenting!

I just started my first traditional mead about 2 hours ago (first picture) and now it looks like a collection of a bunch of stuff at the bottom of the carboy (lees? Dead yeast?).

Im really worried and would love to have to help with figuring out what's going on and if i need to do anything to fix it.

Ingredient specifications:

- Batch Size: 2.3 Gallons

- Honey: S&J Produce Farmers Market, 6lbs total + 0.6lbs of store bought "Nate's 100% pure raw honey"

- Yeast: 5g of Lalvin D47, rehydrated in ~6.5g of go-ferm in ~125mL boiled water, cooled to ~104°F

- Starting Gravity: ~1.095

This was then split from my 5 gallon bucket to a 1 gallon carboy and a 2 gallon bucket, put into my temperature controlled fridge.

I've kept my fridge around 65 - 66°, as ive seen that's the ideal temp for Lalvin D47.

After about 2 hours, all this stuff settled at the bottom of both containers. I just shook them, sadly forgot to take a picture before shaking. The layer at the bottom of the 1 gallon glass carboy was about an inch and a half thick.

Help please!

I am making my second fermentation ever and am curious what yeast to use. I am making a Orange Blossom honey traditional and don't know which yeast to use to best capture all of those flavors.

The yeast i have avaliable to me are: K1V-1116, D-47, 71b, and EC-1118.

I do have the ability to make a tempature controller chamber if needed, but I am nervous about picking a yeast that might need a bit more help as Ive never dealt with nutrients before. Though, I do have GoFerm and Fermaid-O avaliable.

Please help me decide, thanks!

Just finished fermentation and used potassium sorbate so I can sweeten. But before I was about to transfer into another bottle, i noticed some things cloudy layer and some ring around the next of the bottle. What is any of this?

I got a homebrew kit for mead this year in February. My first batch of mead (start of ferment was Feb 18, ferment ended on about March 17) turned out incredible sulfur heavy, despite following the directions for the water, honey, sanitization and yeast nutrient (adding nutrients on days 2 and 5). Aging has not helped one bit with this batch.

My second batch (start of ferment was Sept 16, ferment ended on about Oct 16) also smells and tastes strongly of sulfur despite splash racking, but nowhere near as bad as batch 1. I've used Lalvin D47 for both meads and used raw wildflower honey. My gravity reading at the end of Batch 2 was reading near 0, even though I can taste alcohol in the batch. Both batches were kept between 62 and 69 degrees F.

Does anyone have an idea of where I might be going wrong? I desperately want to make this more of a hobby but after 2 months of 2 failed projects, I don't know what to do.

I keep seeing that pH seems to be important, but is there any way to measure it other than buying a $100 pH meter? A lot of people say to not get test strips.

If it stalls can I just add something to raise the pH a bit until fermentation starts again?

The German shepherd is half traditional with green tea and lemon and half pomegranate melomen with Taifi Flowes 11.15%

The chihuahua is half traditional with orange peel and ginger and half pomegranate melomen with vanilla and Taifi Flowers 12%

Taif is a city in my country