Sack Mead (Sweet Dessert Mead)

You will need

• Honey2.2 kg
• Mead or high-alcohol wine yeast1 sachet
• Staggered nutrientsee method
• Lemons, juice of3
• Waterto 4.5 L

Method

1. 1

   Sanitise. A sack mead is a strong, sweet dessert mead — the opposite of the hydromel, and the longest haul in the mead family.

2. 2

   Do NOT boil the honey; warm it just to dissolve. Add the lemon juice for acid.

3. 3

   Use a generous amount of honey for a high OG, about 1.120, and a high-alcohol yeast so it can build real strength and still finish sweet.

4. 4

   Honey this concentrated is very nitrogen-poor and stresses the yeast, so STAGGERED nutrient is essential — dose at pitching, again a day in, again a few days later — or you get a stuck, harsh ferment.

5. 5

   Ferment slowly and cool; rack as it clears. This wants a long bulk age — a year at least, two is better.

6. 6

   A rich, strong, honey-sweet dessert mead that repays real patience.