| The Celtic tradition has always embraced mead in | | | | wine is bottled even if potassium sorbate is used. |
| both ceremonial and festival use. Indeed, mead is | | | | Sodium metabisulfite is an extremely strong |
| just as Celtic as the Druids. It has been touted as | | | | contact-sanitizer for wine making equipment that |
| the "drink of the gods" for centuries. Even among | | | | can be purchased at most home brew shops. |
| today's pagans a good bottle of mead is often | | | | Any equipment that comes into contact with the |
| just as prized and coveted as some ritual tools or | | | | wine should be thoroughly rinsed in sodium |
| "mystic secrets." You might even be surprised at | | | | metabisulfite. |
| the bartering potential of a bottle of high quality | | | | Sparkloid is a brown powder substance that's |
| mead among some circles of heathen brethren | | | | mixed with hot water and poured into a mead |
| today. | | | | that has stopped fermenting in order to help clear |
| A Brief History of Mead | | | | the mead. The mixture must be thoroughly |
| Mead was quite possibly one of the first | | | | stirred and then allowed to settle for at least 24 |
| fermented drinks mankind developed. Egyptian, | | | | hours. The clear mead may be siphoned off of |
| African, Greek, Roman, Celtic and Norse cultures | | | | the sediment that settles at the bottom. Fining |
| all have recorded history mentioning mead as a | | | | agents must often be administered two or three |
| favorite and preferred drink. Mead is made from | | | | times to achieve optimum mead clarity. . |
| honey, and honey was the only source of sweet | | | | Bentonite is a fining agent used the same way as |
| foodstuff available to biblical and pre-biblical man. | | | | Sparkloid but can be much more effective in my |
| Refined sugar was not to be introduced for | | | | personal experience and ranges in the same price. |
| several centuries. The earliest recordings of mead | | | | If given a choice I choose bentonite over |
| are from the Egyptian culture. We know there | | | | Sparkloid anytime. |
| was not a great abundance of high-sugar fruit in | | | | The Equipment: |
| the Egyptian region. The only abundant source of | | | | Primary Fermentation Container: The best |
| sugar for producing alcohol came from honey, | | | | container to use for primary fermentation |
| which was highly prized in the region at that time, | | | | (discussed later) is a food grade bucket with lid or |
| and still is today. Other early civilizations like the | | | | barrel. The key to selecting an appropriate |
| Romans and Greeks also lacked high-sugar fruit | | | | primary fermentation container is the container |
| and refined sugar sources to make drinkable | | | | having a large surface area exposed to the wine |
| alcohol, but honey was readily available and | | | | (no small openings) and having it at least a gallon |
| cultivated in these areas as well. | | | | larger than the batch you want to produce. If you |
| How did man discover the process for making | | | | want to brew a five gallon batch you probably |
| alcohol? | | | | want to select a six gallon container and leave a |
| Well, more than likely it was accidental. Honey has | | | | few inches of air space at the top for the |
| a tendency to accumulate water derived from | | | | foaming that may occur during fermentation. |
| moisture in the air, and once water accumulates | | | | Secondary Fermentation Container (Carboy): A |
| to dilute the honey at the surface of a container | | | | secondary container should have a very slender |
| the natural yeast present in the honey starts the | | | | opening and should be able to be easily filled |
| process of making mead naturally. More than | | | | almost to the top. As little surface area of the |
| likely, early man just realized that when honey | | | | wine as possible should be exposed to the air. You |
| was combined with water and was left to sit it | | | | should also be able to attach an air lock and |
| would generate what we now know as an | | | | rubber bung to the secondary fermenter making |
| alcoholic beverage called mead. This was a very | | | | it air tight except for the air lock. The most |
| unpredictable cultivation at first because these | | | | widely used secondary fermenter is a glass |
| cultures had no idea exactly how the process | | | | carboy or plastic ozarka bottle. |
| took place or what the catalyst was. Batches of | | | | Siphoning / Racking Equipment: At the very least |
| honey were often simply diluted with water and | | | | you will need some type of rubber or vinyl hose |
| left in the sun to see what happened even up | | | | to move wine from one container to another. |
| until the 1800's. Some mead was successfully | | | | Many home hobbists also use a "racking cane" |
| brewed and other batches were more than likely | | | | which is essentially a J-shaped hard plastic or glass |
| spoiled by contamination from other | | | | tube with or without a small cap to keep the cane |
| microorganisms. | | | | above the sediment in the containers. When |
| The father of modern brewing - Louis Pasteur | | | | working with five gallon batches of wine at least 5 |
| It was not until the mid 1800's that the process | | | | feet of hose is required. |
| of making drinkable alcohol from sugar, a process | | | | Hydrometer: A hydrometer measures the specific |
| known as fermentation, was truly understood | | | | gravity (density) of the wine. This allows you to |
| through the research of Louis Pasteur. Pasteur is | | | | judge the sugar content of the wine. A minimum |
| most recognizable to Americans as the scientist | | | | starting sugar content of wine is usually 1.74 to |
| credited with the development of pasteurization | | | | 1.90. When the hydrometer registers 0 all sugar in |
| used to sanitize milk as well as other contributions | | | | the wine has been converted to alcohol. |
| to the field of biology. However, the rest of the | | | | Hydrometers are also effected by temperature |
| world widely recognizes Pasteur for his great | | | | variations in the wine. Refer to the documentation |
| contributions to the field of wine making. He was | | | | that comes with your hydrometer for exact |
| credited for discovering and documenting the | | | | specifications and conversion tables. |
| scientific basis for fermentation used to this day | | | | Levered or Floor Corker: If you are planning on |
| in all forms of brewing. The process seems quite | | | | bottling and corking your wine it's well worth the |
| un-natural until you have an understanding of | | | | $20-30 for a levered or floor corker. Some |
| microbiology. Egyptian and Celtic cultures certainly | | | | models of corkers do not use levers and require |
| had no knowledge of these concepts. More than | | | | you to apply a large amount of direct force to |
| likely a serious spiritual significance was probably | | | | the cork to force it into the bottle. These types |
| placed on the brewing of mead. However, in | | | | of corkers can be extremely difficult to use. If |
| today's world we understand how the process | | | | you are planning on corking your wine then you'll |
| works on a biological level. | | | | want to invest in a relatively inexpensive corker |
| The Ingredients: | | | | that will allow you to quickly and easily seal |
| Other than core ingredients such as honey and | | | | bottles. Remember, a five gallon batch of wine |
| fruit juices there are relatively few additional | | | | can make as many as 25 standard sized (750ml) |
| ingredients. Some added ingredients are to help | | | | bottles of wine so you probably won't be corking |
| with fermentation and others are for flavor | | | | just one or two bottles at a time. If possible, try |
| enhancement and balancing. Here is a basic list of | | | | out the corker before buying it to make sure it's |
| the most widely used ingredients today: | | | | comfortable for you to use. |
| Campden Tablets kill bacteria, molds and wild | | | | Other useful tools: A plethora of other tools can |
| yeast and are essential when making wine from | | | | be very useful when making wine but are not |
| fresh fruit or unpasturized honey. They're not | | | | necessarily "specialist equipment". They are not |
| generally required if using sterile ingredients to | | | | absolutely essential but they can make the |
| being with and should be avoided in these cases | | | | process MUCH easier. These include bottle |
| as they will only unnecessarily slow down | | | | brushes, rinsers, drainers, fillers, long handled |
| fermentation. The normal dose is usually 2 | | | | stirring spoons, thermometers, funnels, hose |
| crushed tablets per gallon. Be sure to cover the | | | | clamps, pulp bags, etc. |
| mixture with a cloth or towel and let vent for at | | | | How Mead is Made - Fermentation & beyond |
| least 24 hours before adding cultured yeast to | | | | Yeast does the work |
| the batch. Otherwise, the tablets will slow down | | | | The whole feat is accomplished using a |
| or kill the yeast that's deliberately introduced to | | | | microorganism known as yeast. These |
| the batch to kick off fermentation. Campden | | | | microscopic life forms are classified as a higher |
| tablets are also often added to wine just before | | | | order of fungus with the ability to consume sugar |
| bottling (and not given a chance to evaporate | | | | and expel drinkable alcohol and carbon dioxide as |
| out) to sterilize the wine and prevent | | | | waste. If yeast is introduced to a liquid with a high |
| fermentation in the bottle. Campden tablets have | | | | sugar content and held at the optimum |
| a mild effect on flavor when used in the | | | | temperature (about 70-75 degrees F) it will quickly |
| prescribed doses. | | | | consume the majority of sugar in the mixture and |
| Yeast, is the key to making wine, is a | | | | replace it with its natural byproducts, alcohol and |
| microorganism that naturally consumes sugar | | | | CO2. |
| (along with other nutrients) and outputs waste | | | | The more sugar present in a mixture the more |
| and carbon dioxide along with other particles. | | | | alcohol generally produced in the end product. As |
| Yeast occurs naturally in most fruit and in honey | | | | the percentage of alcohol in the mixture (known |
| but this yeast often produces an undesirable or | | | | as "must" in the wine industry) raises the process |
| undrinkable wine and should be destroyed using | | | | of fermentation slowly halts. Alcohol is toxic to |
| campden tablets or boiling before starting | | | | yeast in high volumes. Some residual sugars may |
| fermentation. Several strains of yeast are | | | | remain in the mixture after fermentation is almost |
| available from local brewing shops. Some are used | | | | complete but if more is added the process of |
| for beer, others for wine and others for | | | | fermentation will continue to further raise the |
| Champaign. Each type produces a different type | | | | alcohol content to somewhere in the neighborhood |
| of flavor. Most mead is made with wine yeast or | | | | of 24-25% (50 proof). At this point, the alcohol |
| Champaign yeast if a slight carbonation effect is | | | | content of the mixture is usually too high and the |
| desired. | | | | yeast begin to stop fermentation and die. Quick |
| Yeast Nutrient contains all the essentials for yeast | | | | step-by-step guide: |
| to thrive. Adding nutrient is not absolutely | | | | |
| necessary but without it some fermentations | | | | 1. If using a yeast culture (recommended |
| would become sluggish and take much longer to | | | | especially for fresh fruit batches), buy a bottle of |
| complete. Nutrient should be added in the amount | | | | bottled apple juice and pour out about ½ of |
| of 1-2 tablespoons per gallon before the yeast | | | | the juice. Mix in the dry yeast and cap with an air |
| are added to the wine. | | | | lock and rubber bung. Do this at least a week |
| Yeast Energizer is essentially the same thing as | | | | before you plan on starting the wine batch. Let sit |
| Yeast Nutrient but is especially bended for fresh | | | | in a cool dark place. |
| fruit wines. | | | | 2. Mix all ingredients in recipe except for yeast |
| Acid Blend is a crystallized version of most of the | | | | nutrient/energizer & yeast into the primary |
| acids naturally occurring in fruit (tartaric, maltic and | | | | fermenter. |
| citric acid). This is often added mainly as a | | | | 3. If fresh fruit or un-pasteurized honey is used |
| flavoring agent to fruit wine that is naturally low in | | | | crush and mix 2 campden tablets per gallon into |
| acid such as apple wine. Refer to your wine recipe | | | | the wine, cover with a towel and wait at least 24 |
| for acid blend amounts. | | | | hours. |
| Tannin (grape or other) naturally occurs in some | | | | 4. Whisk wine (optional) and add yeast nutrient |
| fruit such as grapes and is used primarily as a | | | | and dry or cultured yeast. |
| flavoring agent. Tannin increases the "astringent" | | | | 5. Stir thoroughly daily for at least the first week. |
| quality of wine which gives it a fuller flavor or | | | | (remember to sterilize your spoon before stirring |
| "zest". Tannin also aids in clearing/fining the wine | | | | ) |
| and in aging quality. Refer to the recipe for | | | | 6. When air lock bubbling slows to 1 every 2-3 |
| amounts to add. | | | | minutes test with hydrometer. If SG is below 1.34 |
| Peptic Enzyme is added to fresh fruit wines and | | | | then rack switch to secondary fermenter. |
| forces the fruit pulp to release more of the | | | | 7. Freeze and thaw (see instructions below) if |
| natural fruit juice and the natural fruit color. Refer | | | | desired. |
| to the recipe for amounts to add. | | | | 8. Clear with Bentonite or Sparkloid 3-4 times |
| Potassium Sorbate is an additive used just before | | | | 9. Stabilize with Potassium Sorbate & |
| sweetening wine when bottling. The additive coats | | | | Campden tablets |
| any existing yeast cells so that they cannot | | | | 10. Sweeten to taste |
| reproduce even if there is sugar present in the | | | | 11. Bottle in corked bottles, 2 liter or gallon |
| wine. Note, this does not kill any yeast cells, it | | | | containers. |
| simply means that the fermentation will not get | | | | 12. Age as desired (aging can also be done in |
| any more intense than it already is. If there are | | | | larger secondary fermentation containers. |
| still enough living yeast cells in the wine when | | | | 13. |
| bottling you may still have problems after the | | | | |