Traditional mead recipe

03 Okt 2020 / OscFr
A demijohn of glass fermenting mead.

Required equipment:

I used yeast M05 from and vwp sterilizer.


  • 1 kg Honey
  • 4.5 l Water
  • 10 g Mead yeast


Wash a 4-5 l demijohn.

Fill the demijohn with water and sterilizer.

Wait 10 minutes.

Wash a 4-5 l stockpot and a saucepan.

Pour the sterilized water from the demijohn in the stockpot and saucepan.

Wash two spoons, a funnel, a hydrometer, a thermometer, a bung and an airlock.

Put the equipment in the stockpot with the sterilized water.

Wait 10 minutes and put the equipment on a dish rack.

Dissolve the honey with new fresh 4,5 l water in the saucepan, heat the water to a max ~32°C to dissolve the honey completely.

Wait for the honey water mix to cool down below 25°C and measure the gravity with a hydrometer.

Pour the honey water mix in the demijohn.

Pour the yeast in the demijohn and put on the bung with airlock.

Let it ferment for around 4 weeks.

Pour into bottles. Drink, enjoy and scold in the company of good friends!