Notes for Winemakers

Honey doesn't contain many of the nutrients that yeast need that are present in most fruits. I've found that when I use more than about 30% fruit for the fermentables, everything is fine, but less than that, and I need to add yeast nutrient.

Other than that, making mead is much like making wine. You don't want to boil most of the ingredients, but warming the water makes it easier to dissolve the honey and helps bring the things you don't want to the surface. These things include beeswax and little-bitty-bee-parts.

Beyond that, I don't have much winemaking experience, so this is a short section.


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