SAMMA

Making Mead is a fairly simple process if you have access to honey and a good water source. However, as simple as it is, you still need to gain a certain amount of control to avoid undesirable flavours.   

Water; being a large component of your mead production, if you are able, collect rain water, it is best and most economical. Rain water can be filtered through a coffee filter then almost boiled raising it to 80°C.   

Honey in South Africa is wonderful for making Mead, it not only comes from a variety of plant sources it also comes from various areas with varying weather conditions giving distinct flavours and aromas to Mead. However there are just a few honeys to avoid for instance, Euphorbia ingens, Naboom, and Agave sisalana, Sisal. Always check the taste and aroma of the honey to be used, as the process of making Mead accentuates those flavours and aromas.   To achieve outcomes of your preferred taste keeping records of your experimentation is of paramount importance. Keep in mind too that everyone has their likes and dislikes. If your mead is not to your preferred taste don’t be too hasty to discard it as there may be someone who thinks it is wonderful.   

Another important factor for a successful ferment is good Yeast. There are a number of yeasts that can be used such as Instant Bread Yeast (Anchor yeast makes a good mead). Red and white wine yeasts also available are great for making mead. Brewers yeast, used in the production of Beer, is perfect for making honey beers being a top fermentation yeast, which will invariable cause your fermentation to froth.**   

Nutrients are required to enable the yeast to have food while converting the sugar into alcohol. Nutrients are available at most brew suppliers. For the mead maker that is also a beekeeper, Pollen straight out of the hive makes a superb nutrient.

You might also need tannin to give texture in your mead. Here simple Ceylon tea is fine.

It is good to have a fairly low pH (acidity) level of around 4, to start with. To help here the squeeze of a lemon can do wonders.   

Finally, choose the fermentation receptacle carefully. Glass is best, but when producing quantities larger than 50 litres, glass containers are not available. Plastic buckets can be used for the fermentation process, but as soon as the fermentation is complete the mead must be racked into a container suitable for aging as the alcohol will leach some of the plasticisers out into the mead. Wood (Oak) is a good option provided it has been previously used. Glass is always good. For the beginner stainless steel is prohibitively expensive.   

Sanitation is important. Use a no rinse sanitiser obtainable from a brewing shop.