Mead Clone Recipes

Rabbit’s Foot Meadery’s Sweet Mead clone
(5 gallons/19L, honey)
OG = 1.110
FG = 1.030
ABV = 12%

The following recipe is for our award-winning sweet mead.

15 lbs. (6.8 kg) wildflower honey
5 tsp. yeast nutrient
5 tsp. DAP
(diammonium phosphate)
5 tbsp. bentonite
2 pkg. Lalvin EC-1118 yeast

Step by Step
Use the finest wildflower honey that you have available. Blend your 15 lbs. (6.8 kg)  of wildflower honey with about 2 gallons (7.6 L) of boiling water and stir well. Do not boil the mixture. Add the additional water (2–3 gallons/7.6–11 L) a little at a time until the specific gravity reaches 1.110. You should end up with around 5 gallons (19 L), but you may have a little more or less depending on the density of the honey. For this recipe, you should use two packets of Lalvin EC-1118 yeast. More yeast to start is better. Rehydrate the yeast in a cup of 104 °F (40 °C) water for 30 minutes, then mix it into the honey and water mixture. Pour the contents of the batch back and forth into an additional sanitized fermentation bucket to aerate.

Add 5 tsp. of yeast nutrient and 5 tsp. of DAP. Add 50% of your nutrients now and allow to begin fermenting. The next day you should see signs of fermentation. Add the remainder of your nutrients.

Ferment until the specific gravity reaches 1.030-1.035 and add 1 tbsp. bentonite per gallon mixed into a slurry. Allow this mixture to settle out and the following day stir it up again. Following this, the mead will clear rapidly but still continue to ferment. Watch the gravity for the next few days until it reaches 1.030 and then rack it off the lees (sediment). If you have the ability to filter the mead, go ahead and do it now. Ideally, you would bulk age this mead for a month or two before drinking, but it should be quite nice right away.

Bottle the mead still (without bottling sugar for carbonation)  The final alcohol content will be around 12% ABV.

Redstone Meadery’s Vanilla Bean / Cinnamon Stick Mead clone
(5 gallon/19 L, honey
and spices)
OG =  1.102
FG =  1.012
ABV = 12%

One of the traditions I started early in my meadmaking career was producing Winter Solstice Mead. Every December 21st, I make mead. For many years I would make a 10-gallon (38 L) batch leaving half of it traditional and half with either vanilla beans or vanilla beans and cinnamon sticks. I would age it two years and then serve it at the annual Winter Solstice party from a special bottle. Serve 3-6 ounces at a time, very cold or mulled.
— David Myers

8 lbs. (3.6 kg)  alfalfa honey
4 lbs (1.8 kg) wildflower honey
1 tbsp. yeast nutrient or 1 tbsp. extra light malt extract
3-4 whole vanilla beans
3–4 cinnamon sticks
Red Star Montrachet yeast

Step by Step
Bring 4 gallons (15 L) of water up to 180 °F (82 °C) in your kettle and then add 12 pounds (5.4 kg) of honey.

Cover for 20 to 30 minutes at around 150 to 160 °F (66–71 °C). Now is a good time to start your yeast. For mead, I like to use dry yeast. Take a few packets of Montrachet yeast. Mix with a tablespoon of extra light malt extract. Stir vigorously so as to introduce oxygen.

Primary fermentation most likely will take three to four months. Try to keep the fermentation temperature between 70  and 78 °F (21–26 °C) if possible. After primary, transfer to a 5-gallon (19 L) carboy that already has the vanilla beans and cinnamon sticks in it. Just toss the cinnamon sticks in whole. Cut the vanilla beans into thirds before adding. The vanilla beans in particular need the alcohol in the mead to help extract the flavor. Let it sit for three months or so. Transfer off the spices. Keep racking until you are pleased with the clarity of the mead. Bottle still (without bottling sugar).

Wild Blossom’s Blanc de Fleur clone
(5 gallon/19 L, honey, wine and flavorings)
OG = 1.095
FG = 1.005–1.010
ABV = 12%

This mead is best when aged six months or more. Bottle the mead still (uncarbonated).

12 lbs. (5.4 kg) light honey
4 tsp. DAP (diammonium phosphate or good yeast nutrient)
1/4 tsp. grape tannin
1 tsp. elderflowers
2 pkg. Red Star Côte des Blanc yeast
1/4 tsp. potassium metabisulphite
3 tsp. potassium sorbate
Quick Clear to fine
1 cup honey (to back sweeten)
1/2 gallon (1.9 L) dry white wine
2 tsp. acid blend

Step by Step
1.  Bring honey and water to boiling and cool.
2.  Add DAP, grape tannin and elderflower.
3. Mix well to aerate.
4. Rehydrate yeast and pitch.
5. Ferment 15 to 25 days in primary. 30 to 50 days in secondary.
6. Rack and add potassium metabisulphite, 3 tsp potassium sorbate and acid blend.  Let stand10 days.
7. After 10 days add dry white wine, honey to taste.
8. Let stand. Top up with N2 gas until clear.
9. When clear, bottle.

Issue: November 2005