Strawberry & Lemon Balm Mead – One Gallon Recipe – Pixie's Pocket (2024)

FAQs

How long does 1 gallon of mead take to ferment? ›

The fermenting process depends on various factors, like temperature, the amount of honey, the type of yeast, and the presence of additives and nutrients. Depending on how active the yeast is, it will take around 2 to 6 weeks.

A good starting point with most fruits is about 3 pounds of fruit per gallon of mead, though I have been known to use 5 or even 6 pounds of fruit. Fruit blends can produce some great-tasting meads.

If those words are gibberish to you, primary means the initial fermentation. Usually this is between 1 week and 4 weeks. However long it takes for the yeast to get an ABV up to about where you want it (anywhere between 11%-14%). The Strawberry-Banana Mead in the picture above went from 0-14.3% in a week.

We'll go over it in further detail later, but we recommend using between two and three pounds of honey per gallon of mead — 2 pounds if you want it on the dryer side, and 3 pounds if you'd like it to be sweeter.

I recommend using a thermometer before adding the yeast to be sure. Once it is less then 90° F you can pitch the yeast into the jug. You don't need to use the whole package of yeast for one gallon, 1/2 package is enough (it doesn't have to be an exact measurement).

Stirring twice a day is generally sufficient (if you have a fast fermentation, you might want to stir three or four times a day). Stirring does a couple of things: It blows off carbon dioxide, which lowers potential yeast stress, and it adds oxygen to your mead when the yeast can use it best.

If there are still bubbles in the airlock after 14 days let it sit for another few days, or at least until there is no bubbling for at least a minute or two. Once there is no activity in the airlock, fermentation is complete.

Yes, you can drink it as soon as it is clear, or you can drink it at nine months and have a fine wine. Or, you can wait 12-18 months and have an excellent mead.

Mead, unlike beer, benefits from degassing during fermentation. Honey, being largely composed of sugar, can ferment very rapidly in the first stages of fermentation and build up a significant amount of CO2 in the form of carbonic acid. This carbonic acid can slow fermentation.

You can use fresh, frozen or canned fruit depending on availability.

Does mead get better with age? ›

Aging mead enhances desirable qualities and subdues undesirable flavors. Whether aged in carboys, barrels, or bottles, this guide delves into the nuances of mead aging.

Smoothing out, over time, to make a mellow, less dry experience, letting the latent sweetness emerge. If you want to create an experience for yourself or your friends, we suggest storing a few bottles of mead, out of the sun at room temperature, for 6 months to a year.

Yes, mead improves with age. As mead sits aging in the bottle it will undergo a type of mellowing that will allow some of the subtle flavors to come forward while other less desirable flavors will retreat. It will still remain the same for the most part, but some flavors move forward while others retreat.

Turn off the heat, add the honey, and stir to dissolve. You can put some hot water back into the empty honey container and shake a bit to get all of the honey out. Use a funnel to pour the honey water mixture into the glass jug (it will not fill it completely). Add the strawberries and raisins.

Recipe for an 80 oz Infused Water Pitcher: 1 organic lemon with rind removed + 5 organic strawberries. Slice the fruit and layer intermittently. Combine with purified water and let chill for 4 hours or more.

One pound of strawberries is 15 to 20 medium berries.

Strawberries grown on plastic beds in warm climates require about 18 in. of water over a 200 day growing season - after they have become established. This is the equivalent of about 22 gal per plant per season.