Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Stephen Kilburn of Bonita, CA, won a gold medal in Category #35: Traditional Mead with a Dry Mead during the 2021 National Homebrew Competition. Kilburn’s Dry Mead was chosen as first out of 70 entries in the category.
Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Stephen Kilburn of Bonita, CA, won a gold medal in Category #35: Traditional Mead with a Dry Mead during the 2021 National Homebrew Competition. Kilburn’s Dry Mead was chosen as first out of 70 entries in the category.
Ingredients:
- MALTS & ADJUNCTS
- 4.4 lb. (2 kg) leatherwood honey
- 1.1 lb. (500 g) orange blossom honey
- 1.1 lb. (500 g) raw sunflower honey
- YEAST
- Wyeast 4184 Sweet Mead
- ADDITIONAL ITEMS
- 1 tsp. Wyeast Beer Nutrient Blend, dissolved in 4 cups (950 mL) boiling water)
- WATER
- Bottled spring water
Specifications:
Yield: 3 US gal
Original Gravity: 1.13
Final Gravity: 1.023
ABV: 14%
SRM: 3
Directions:
Prepare a yeast nutrient mixture by boiling 4 cups (950 mL) water and dissolving in 1 tsp. of yeast nutrient.
Stir honeys and about 2 gallons (7.6 L) water, together to reach the 3-gallon (11.4 L) mark on your fermenter. Add 1 cup (237 mL) of the yeast nutrient mixture. Check pH and adjust to between 3.7-5.5 if necessary. Add yeast and stir.
Ferment 10 days at 67°F (19°C). Check pH on days 2, 4, and 6, each time adding another cup (237 mL) of the nutrient mixture.
Rack to secondary and age 120 days at 63°F (17°C). Rack to tertiary and age another 90 days at 60°F (16°C). Bottle and store in a dark, cool place to condition. This mead ages well.
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