Dry Mead

This traditional dry mead is a sophisticated fermented beverage crafted from pure clover honey, water, and specific fruit acids to balance sweetness. Unlike sweeter varieties, this recipe ferments until the sugars are largely consumed, resulting in a dry, wine-like profile with subtle floral notes from the honey. The addition of tartaric and malic acid provides a refreshing crispness that cuts through the richness, making it an excellent aperitif or pairing for spicy dishes. Ideal for home brewers who appreciate the art of fermentation, this mead requires patience but rewards you with a smooth, complex drink that improves with age. Perfect for special occasions or sipping slowly on a quiet evening.

Cuisine: Global

Courses: Drinks

Difficulty: Intermediate

Servings: 1

Calories: 1035.1

Dietary: Gluten-free, Vegetarian

Description

This traditional dry mead is a sophisticated fermented beverage crafted from pure clover honey, water, and specific fruit acids to balance sweetness. Unlike sweeter varieties, this recipe ferments until the sugars are largely consumed, resulting in a dry, wine-like profile with subtle floral notes from the honey. The addition of tartaric and malic acid provides a refreshing crispness that cuts through the richness, making it an excellent aperitif or pairing for spicy dishes. Ideal for home brewers who appreciate the art of fermentation, this mead requires patience but rewards you with a smooth, complex drink that improves with age. Perfect for special occasions or sipping slowly on a quiet evening.

Ingredients

3 pound Clover Honey
1/4 ounce Tartaric acid
1/2 ounce Malic acid

Directions

1
Dissolve the clover honey in approximately 2 liters (half a gallon) of warm water, stirring thoroughly until the honey is completely liquid and integrated.
2
Add the yeast nutrients, tartaric acid, malic acid, and tannin to the honey mixture and stir gently to ensure even distribution.
3
Top up the mixture with cold water until the total volume reaches 4.5 liters (1 gallon), then add 100 ppm of sulphites to preserve the must.
4
Cover the vessel and let the mixture sit for 24 hours to allow the sulphites to work and the temperature to stabilize.
5
Pitch the prepared yeast starter into the must and attach an airlock to the fermentation vessel.
6
Allow the mead to ferment in a cool, dark place until the fermentation activity ceases and the specific gravity indicates it has reached dryness, which may take several weeks to months.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1035.1kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.4mg1%
Total Carbohydrate 279.2g94%
Dietary Fiber 0.0g0%
Sugars 279.2g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mead, dry, honey, fermented, wine, homebrew, alcoholic, beverage, clover, acid, tartaric, malic, yeast, crisp, traditional, homemade, drink, apertif, smooth, floral

Read it online: https://www.chefs-mate.com/recipe/dry-mead/