Zocco’s Sweet Mead

Zocco’s Sweet Mead

(5 gallons/19 L)
OG = 1.111  FG = 1.033
ABV = 10.1%

15 lbs. (6.8 kg) honey (your choice)
5 tsp. yeast nutrient
5 tsp. acid blend
Wyeast 3184 (Sweet mead) or White Labs WLP720 (Sweet mead/Wine) yeast (make 1 qt./1 L starter)
0.25 oz. (7 g) Sparkolloid (if needed for clarity)

Step by Step
Heat 2 gallons (7.6 L) of water under medium heat. Stir in honey, then add water to make 5 gallons (19 L). Add yeast nutrient and acid blend. Slowly heat to 160 °F (71 °C) and let honey and water mixture sit covered for 15 minutes. Cool the unfermented mead (called must) to 80 °F (27 °C) and transfer to fermenter. Aerate and pitch yeast. Ferment for about three months at 65-75 °F (18-24 °C), then rack to secondary. Let mead condition and clear. Fine with Spakolloid, if needed. Bottle.

Issue: November 2005

Paul Zocco was the 2003 National Meadmaker of the Year and 2001-2004 New England Meadmaker of the Year.