Ask Dave – Making Mead

Hi Dave,
I am in the process of making my first mead. I used
honey and water to make a 23 Brix batch (adding
only about a teaspone of Super Super Food). So
far, after 2 1/2 days, the yeast has reduced the Brix
by only 3; it’s down to about 20 Brix now. That’s a
lot slower than I’m used to with plain sugar. Is this
pace of fermentation normal for mead? I’m using
Cote de Blancs for my yeast.
– John Weisickle

Hi John!
Meads are known for slow and steady fermentation, so
just kick back and wait. Some stronger meads can take
*months* to go dry, even with a more aggressive yeast
than C

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.