I dug into the raw local honey I bought back in November to begin the second honey-based fermented beverage.   The first one was a braggot which is now conditioning.  The second is a medium show mead.

The thing a homebrewer needs to appreciate is the amount of time needed to make a mead.  I think I was done in less than an hour including cleanup.

If you had some free flowing honey,  you could be done in less than 30 minutes if you were efficient.  I was working with raw  honey and a scale that had a max weight limit of 5 pounds and I need to measure out 13 pounds of honey.

I measured it out in a few batches and then moved it into a stock pot filled with a gallon of water that I heated up to about 90° F (32° C).   The raw honey was in a waxy form.  It was a little difficult scooping it out of the plastic bucket it came in and certainly would have been near impossible to get into the carboy.  With some heat and some water, I was able to get it into liquid state and poured that into my empty, sanitized carboy.

The water/honey mixture came up to the 2 gallon mark and then I poured 3 gallons of water on top of that.   Took a reading and found that the gravity was around 1.086.  I was expecting around 1.096 so I went back to the honey bucket, scooped out a pound or so of honey, mixed with a smaller amount of water – probably around 2 to 3 cups – and worked into a liquid state.

Once I added that addition, I was pushing 1.100 which is where I wanted to be.

Pitched two packets of proofed Lalvin D-47 yeast along with some nutrients and energizer and we were off to the races.

Here are some photos of the festivities.

Raw Honey For MeadMeasuring Honey For MeadMedium Mead Starting Gravity Fermenting Mead