This is my Orange Cream mead:
I've had several people ask how I get my mead so clear. There are a few effective methods, depending on what tools you have available.
Cold crashing is a great option if you can do it. By dropping the temperature of your mead to around 33–40°F (0.5–4°C), most particulates will naturally fall out of suspension. However, this requires a large enough refrigerator or a controlled cold space, which isn’t always practical.
My preferred method, especially when I don’t have access to cold crashing, is using Super-Kleer. It’s fast, efficient, and gives great results. I’ve had excellent clarity in just 36 hours.
Here’s a breakdown of what you can expect:
Start: Add Super-Kleer as directed.
12 hours: Slight clearing begins.
24 hours: Noticeable drop in haze.
36 hours: Mead is clear and ready for the next step, although I will wait for about a week before racking.
You can check out Super-Kleer here: https://a.co/d/b4iNkSX
I've had several people ask how I get my mead so clear. There are a few effective methods, depending on what tools you have available.
Cold crashing is a great option if you can do it. By dropping the temperature of your mead to around 33–40°F (0.5–4°C), most particulates will naturally fall out of suspension. However, this requires a large enough refrigerator or a controlled cold space, which isn’t always practical.
My preferred method, especially when I don’t have access to cold crashing, is using Super-Kleer. It’s fast, efficient, and gives great results. I’ve had excellent clarity in just 36 hours.
Here’s a breakdown of what you can expect:
Start: Add Super-Kleer as directed.
12 hours: Slight clearing begins.
24 hours: Noticeable drop in haze.
36 hours: Mead is clear and ready for the next step, although I will wait for about a week before racking.
You can check out Super-Kleer here: https://a.co/d/b4iNkSX
❤11
I'm starting a new batch of one of my original three creations-a flavor pairing I've always enjoyed: blueberry, mint, and lemon. This mead has a starting gravity of 1.082 and is made with orange blossom honey. I used 4 gallons of water and 1 gallon of honey to begin the fermentation.
I will be doing a staggered nutrient feeding where I add Fermaid O, Fermaid K, and DAP over the course of several days, and aerate daily for about the first week.
I will be doing a staggered nutrient feeding where I add Fermaid O, Fermaid K, and DAP over the course of several days, and aerate daily for about the first week.
⚡4🔥1👏1
Tomorrow is the start of the judging for the Mead Stampede contest! I would like to wish those who entered the best of luck. On Friday the 11th the winners will be announced starting at 9:00 AM CDT.
I have three entries that I sent in and I am excited to get some feedback on what to do to make it better.
Cheers!
https://meadstampede.org/
I have three entries that I sent in and I am excited to get some feedback on what to do to make it better.
Cheers!
https://meadstampede.org/
Mead Stampede
A simple and approachable homebrew mead competition
👏3❤1
For those who want to try a simple Traditional recipe I have posted the process below. I'm going to try following the TOSNA 3.0 which requires only Fermaid O and removes the need for Fermaid K and DAP. Remember the process and ingredients is what makes a great mead.
Traditional Mead Recipe
Style: Traditional Mead (M1B – Semi-Sweet)
Batch Size: 5 gallons (19 L)
Target OG: 1.105–1.110
Target FG: 1.012–1.018
Estimated ABV: ~13%
Final Gravity Sweetness: Semi-sweet
Clarity: Brilliant
Ingredients:
15–17 lbs Orange Blossom Honey (or high-quality varietal like Tupelo, Meadowfoam, or Clover)
Water: Enough to reach 5 gallons total volume (typically ~3.5–4 gallons water + honey)
Yeast: Lalvin 71B-1122 (preferred for fruit/floral expression, ester production, and mellowing acidity)
Yeast Nutrients:
Go-Ferm Protect or Protect Evolution: 1.25 g per g of yeast
Fermaid O: Use TOSNA 3.0 schedule (see below)
0.25–0.5 tsp FT Blanc Soft (for mouthfeel and structure)
1 drop vanilla extract per gallon (post-fermentation for complexity)
TOSNA 3.0 Nutrient Schedule (for 5 gal):
Assuming OG ~1.110 (needs ~250 ppm YAN):
Total Fermaid O needed: ~9–10 grams
Split into 4 equal additions:
2.5 g @ 24 hrs
2.5 g @ 48 hrs
2.5 g @ 72 hrs
2.5 g @ ⅓ sugar break (~1.075)
Yeast Rehydration (before pitch):
1 packet (5g) 71B-1122
~6.25g Go-Ferm in 100 mL warm water (~104°F / 40°C)
Add yeast when water cools to 100°F
Let stand ~20 minutes, then pitch into must
Fermentation Conditions:
Temperature: Maintain at 64–68°F (18–20°C)
Oxygenate: Once at pitch, then again at 12–24 hours
(stirring or using O2 with a wand is great)
Degas daily** during first 3–5 days to remove CO₂ and reduce stress
Monitor gravity — stop nutrients after ⅓ sugar break
Post-Fermentation:
Rack off lees at 1.020 and again at 1.010 or when stable
Cold crash if needed to halt fermentation
Add potassium metabisulfite (K-meta) and potassium sorbate to stabilize
Optional backsweetening: Add ~0.5–1 lb OB honey to reach ~1.015 FG
Fining agent (Super-Kleer or Sparkolloid) for brilliant clarity
Age: Bulk age for 6–12 months
Bottling:
Bottle when absolutely stable and clear
Age another 3–6 months in bottle for peak presentation
Traditional Mead Recipe
Style: Traditional Mead (M1B – Semi-Sweet)
Batch Size: 5 gallons (19 L)
Target OG: 1.105–1.110
Target FG: 1.012–1.018
Estimated ABV: ~13%
Final Gravity Sweetness: Semi-sweet
Clarity: Brilliant
Ingredients:
15–17 lbs Orange Blossom Honey (or high-quality varietal like Tupelo, Meadowfoam, or Clover)
Water: Enough to reach 5 gallons total volume (typically ~3.5–4 gallons water + honey)
Yeast: Lalvin 71B-1122 (preferred for fruit/floral expression, ester production, and mellowing acidity)
Yeast Nutrients:
Go-Ferm Protect or Protect Evolution: 1.25 g per g of yeast
Fermaid O: Use TOSNA 3.0 schedule (see below)
0.25–0.5 tsp FT Blanc Soft (for mouthfeel and structure)
1 drop vanilla extract per gallon (post-fermentation for complexity)
TOSNA 3.0 Nutrient Schedule (for 5 gal):
Assuming OG ~1.110 (needs ~250 ppm YAN):
Total Fermaid O needed: ~9–10 grams
Split into 4 equal additions:
2.5 g @ 24 hrs
2.5 g @ 48 hrs
2.5 g @ 72 hrs
2.5 g @ ⅓ sugar break (~1.075)
Yeast Rehydration (before pitch):
1 packet (5g) 71B-1122
~6.25g Go-Ferm in 100 mL warm water (~104°F / 40°C)
Add yeast when water cools to 100°F
Let stand ~20 minutes, then pitch into must
Fermentation Conditions:
Temperature: Maintain at 64–68°F (18–20°C)
Oxygenate: Once at pitch, then again at 12–24 hours
(stirring or using O2 with a wand is great)
Degas daily** during first 3–5 days to remove CO₂ and reduce stress
Monitor gravity — stop nutrients after ⅓ sugar break
Post-Fermentation:
Rack off lees at 1.020 and again at 1.010 or when stable
Cold crash if needed to halt fermentation
Add potassium metabisulfite (K-meta) and potassium sorbate to stabilize
Optional backsweetening: Add ~0.5–1 lb OB honey to reach ~1.015 FG
Fining agent (Super-Kleer or Sparkolloid) for brilliant clarity
Age: Bulk age for 6–12 months
Bottling:
Bottle when absolutely stable and clear
Age another 3–6 months in bottle for peak presentation
🔥5❤1
Oddly enough my chocolate orange scored the highest during the mead stamped competition. I got great feedback from the judges on what they suggest to do to improve.
If you are a mead maker and want to take your craft seriously, join a competition. The judges provide notes on both the strength and weaknesses that they believe could be adjusted to make your mead that much better.
If you are a mead maker and want to take your craft seriously, join a competition. The judges provide notes on both the strength and weaknesses that they believe could be adjusted to make your mead that much better.
⚡11👍5❤1
I'm getting ready to bottle my Black Cherry mead, which I started back in March.
I gave it a taste and was happy to find it had a pleasant sweetness, a rich cherry aroma, and a beautiful deep color. But to be truly balanced, a mead should also have a touch of crispness and a structured mouthfeel.
To round it out, I added ½ tsp of acid blend and ½ tsp of Soft Blanc Rouge tannins. These additions should brighten the flavor and give it a smoother, more refined finish.
Always be careful when adding acids and tannins, too much can destroy your meads flavor. Start with small amounts and allow it time to emulsify and incorporate before adding more.
Looking forward to seeing how it turns out in the bottle!
I gave it a taste and was happy to find it had a pleasant sweetness, a rich cherry aroma, and a beautiful deep color. But to be truly balanced, a mead should also have a touch of crispness and a structured mouthfeel.
To round it out, I added ½ tsp of acid blend and ½ tsp of Soft Blanc Rouge tannins. These additions should brighten the flavor and give it a smoother, more refined finish.
Always be careful when adding acids and tannins, too much can destroy your meads flavor. Start with small amounts and allow it time to emulsify and incorporate before adding more.
Looking forward to seeing how it turns out in the bottle!
❤11
Looking at creating a Halloween inspired mead. Vote on which flavor you would pick. The names are just place holders and would likely be changed later.
Anonymous Poll
22%
Pumpkin spice - pumpkin, nutmeg, cinnamon, clove, allspice, vanilla
22%
Poison Apple - tart apples, caramel, sour reds
20%
Blood moon - cherry, black currant, black pepper, clove
18%
Dark Harvest - blackberry, cinnamon, clove, allspice
9%
Hallowed elixir - Spiced pear, ginger, star anise, cardamom
10%
Nightshades Nectar - Pomegranate, black tea, hibiscus, and smoked oak
👻4🔥3🤯1💯1
In the United States, National Mead Day is celebrated on the first Saturday of August—a time to honor the ancient craft of mead making and the traditions it carries.
It’s more than a drink—it’s a connection to our roots, a celebration of history, community, and the artisans who keep this legacy alive.
Raise a horn, share a toast, and support your local brewers who pour their passion into every drop.
Happy National Mead Day!
It’s more than a drink—it’s a connection to our roots, a celebration of history, community, and the artisans who keep this legacy alive.
Raise a horn, share a toast, and support your local brewers who pour their passion into every drop.
Happy National Mead Day!
❤18
The Rocky Mountain Homebrew Challenge opened Friday, 1 Aug at 9 AM MDT.
Entry link:
https://reggiebeer.com/ReggieEntry.php?CompetitionID=ZUCRNE1000919
https://www.foamontherange.org/rmhbc/
Entry link:
https://reggiebeer.com/ReggieEntry.php?CompetitionID=ZUCRNE1000919
https://www.foamontherange.org/rmhbc/
Reggiebeer
Reggie Competition Software
Register to enter or judge Rocky Mountain Homebrew Challenge 2025
I’ve been asked to create two special mead batches for an upcoming wedding.
The bride and groom requested two flavors:
🍇 Blackberry Lemon
🍇 Blackberry Vanilla
I’ve split the base accordingly and added the flavorings for each. So far, the Blackberry Vanilla is tasting fantastic. I haven’t tried the Blackberry Lemon yet, but I expect it’ll have that same rich blackberry character.
To really make the fruit pop, I’m experimenting with a combination of purees and a water-soluble blackberry extract. I believe this blend will give the meads a bold, vibrant flavor and take them to the next level—perfect for a celebration like this.
The bride and groom requested two flavors:
🍇 Blackberry Lemon
🍇 Blackberry Vanilla
I’ve split the base accordingly and added the flavorings for each. So far, the Blackberry Vanilla is tasting fantastic. I haven’t tried the Blackberry Lemon yet, but I expect it’ll have that same rich blackberry character.
To really make the fruit pop, I’m experimenting with a combination of purees and a water-soluble blackberry extract. I believe this blend will give the meads a bold, vibrant flavor and take them to the next level—perfect for a celebration like this.
❤10
❄️🍯 New Brewing Adventure! ❄️🍯
I’m kicking off a fresh batch — Glacier Vanilla Mead. Creamy, rich vanilla paired with a crisp, icy chill for a truly refreshing twist. I’m experimenting with a few different ingredients to capture that perfect cooling effect, and I can’t wait to see how it turns out. Here’s hoping it’s every bit as good as I’m imagining!
I’m kicking off a fresh batch — Glacier Vanilla Mead. Creamy, rich vanilla paired with a crisp, icy chill for a truly refreshing twist. I’m experimenting with a few different ingredients to capture that perfect cooling effect, and I can’t wait to see how it turns out. Here’s hoping it’s every bit as good as I’m imagining!
❤14🤩1
I’ve been digging deeper into yeast nutrients lately, and one thing I’ve noticed is that the “1.25 g per gallon” Fermaid O rate printed on most packages is aimed at grape wine. Grapes naturally contain plenty of YAN (Yeast Assimilable Nitrogen), but honey has almost none—usually around 30 ppm. That means mead yeast needs significantly more nitrogen to stay healthy and ferment cleanly.
A proven, science-based method is TOSNA 3.0 (Tailored Organic Staggered Nutrient Addition). Instead of dumping it in all at once, the total Fermaid O is split into smaller feedings over the first few days of active fermentation.
For most meads, aim for about 4–6 g of Fermaid O per gallon total. Use the TOSNA 3.0 calculator to get the exact number for your batch size, yeast strain, and starting gravity. Split the total evenly into four feedings: https://www.meadmaderight.com/tosna-calculator
24 hours after fermentation starts – ¼ total
48 hours – ¼ total
72 hours – ¼ total
At the 1/3 sugar break – final ¼ total
Healthy mead fermentations generally need 150–200 ppm of YAN. TOSNA uses the yeast’s nitrogen requirement factor to calculate this:
Low = 0.75
Medium = 0.90
High = 1.25
Staggered feeding keeps the yeast strong, reduces stress, and helps prevent sluggish or stuck ferments. Be sure to aerate gently during the first few days, yeast need oxygen early on to reproduce and stay healthy.
Following this method means you won’t need Fermaid K or DAP for a normal, healthy fermentation.
A proven, science-based method is TOSNA 3.0 (Tailored Organic Staggered Nutrient Addition). Instead of dumping it in all at once, the total Fermaid O is split into smaller feedings over the first few days of active fermentation.
For most meads, aim for about 4–6 g of Fermaid O per gallon total. Use the TOSNA 3.0 calculator to get the exact number for your batch size, yeast strain, and starting gravity. Split the total evenly into four feedings: https://www.meadmaderight.com/tosna-calculator
24 hours after fermentation starts – ¼ total
48 hours – ¼ total
72 hours – ¼ total
At the 1/3 sugar break – final ¼ total
Healthy mead fermentations generally need 150–200 ppm of YAN. TOSNA uses the yeast’s nitrogen requirement factor to calculate this:
Low = 0.75
Medium = 0.90
High = 1.25
Staggered feeding keeps the yeast strong, reduces stress, and helps prevent sluggish or stuck ferments. Be sure to aerate gently during the first few days, yeast need oxygen early on to reproduce and stay healthy.
Following this method means you won’t need Fermaid K or DAP for a normal, healthy fermentation.
Mead Made Right
TOSNA CALCULATOR | Mead Made Right
❤4
Having a proper pH level can determine if your fermentation takes off or becomes sluggish. When your pH level drops below 3.0, it becomes too acidic, making it hard for yeast to consume sugars and release CO2. This can effectively kill off your yeast.
Following this guide will help you to produce the best product possible.
Starting pH (before pitching):
Around 3.7 – 4.6 is ideal.
(Honey has very little buffering, so it will drop fast once fermentation starts.)
Active fermentation:
Yeast thrive best between 3.2 – 3.6.
This range keeps the must acidic enough to discourage bacteria, but not so acidic that yeast get stressed.
Danger zone:
Below ~3.0 → yeast metabolism slows, risk of a stuck fermentation.
If it hits this level, buffer with potassium carbonate/bicarbonate.
Finished mead (post-fermentation):
Usually settles around 3.4 – 3.7, depending on honey, fruit, and acids.
Lower pH (3.2ish) = brighter/tarter taste.
Higher pH (3.6+) = softer/smoother taste.
Following this guide will help you to produce the best product possible.
Starting pH (before pitching):
Around 3.7 – 4.6 is ideal.
(Honey has very little buffering, so it will drop fast once fermentation starts.)
Active fermentation:
Yeast thrive best between 3.2 – 3.6.
This range keeps the must acidic enough to discourage bacteria, but not so acidic that yeast get stressed.
Danger zone:
Below ~3.0 → yeast metabolism slows, risk of a stuck fermentation.
If it hits this level, buffer with potassium carbonate/bicarbonate.
Finished mead (post-fermentation):
Usually settles around 3.4 – 3.7, depending on honey, fruit, and acids.
Lower pH (3.2ish) = brighter/tarter taste.
Higher pH (3.6+) = softer/smoother taste.
🙏5👍1💯1
Getting ready to bottle my newest batch called "A Very Berry Lemon". I used strawberry, blueberry, cherry, and lemon with orange blossom honey. It'll be interesting to see how it comes out.
🔥13❤1
From www.mazercup.org
"Mark your calendars. The Mazer Cup will be held again in Milwaukee, Wisconsin, at Central Standard Distillery from 11/06/2025 to 11/09/2025. We are bringing back the mead mixer and educational component, focusing on sensory and judging before the competition. More details will be posted in 2025 as part of our website relaunch."
"Mark your calendars. The Mazer Cup will be held again in Milwaukee, Wisconsin, at Central Standard Distillery from 11/06/2025 to 11/09/2025. We are bringing back the mead mixer and educational component, focusing on sensory and judging before the competition. More details will be posted in 2025 as part of our website relaunch."