To explore the possibilities, we present two examples below from the same starting parameters, but fermenting with a different yeast. ![]() ![]() This means each alcohol percentage point is approximately 7 gravity points when planning your batches. Using these numbers, we can calculate an expected alcohol content and final gravity (to determine sweetness level). But how much honey exactly do you need to make mead? In this post, we’ll answer just that, and point you to a nifty calculator to anticipate the amount of honey you’ll need to make mead.Įach pound of honey added to a gallon of must (the pre-fermentation honey and water mixture) adds about 5% of potential alcohol when fermented completely. Each pound of honey also adds about 35 gravity points, bringing the must original gravity from that of water, 1.000, to 1.035 (specific gravity is a measure of the density of a fluid compared to water). Within a year (maybe less), you have a drinkable mead (although age will continue to improve the mead for many months and years). After a few weeks, you rack to a secondary for aging. You mix together honey and water, rehydrate and pitch your yeast, aerate, and add some yeast nutrient at scheduled times during the first few days of fermentation.
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