Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Kyle Ducharme of Saint Albans, Vt., a member of Green Mountain Mashers, won a gold medal in Category 38: Specialty Mead in the 2026 National Homebrew Competition Final Round. Ducharme’s mead earned gold out of 78 entries.
Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
Kyle Ducharme of Saint Albans, Vt., a member of Green Mountain Mashers, won a gold medal in Category 38: Specialty Mead in the 2026 National Homebrew Competition Final Round. Ducharme’s mead earned gold out of 78 entries.
Ingredients:
FERMENTABLES
10 lb. (4.54 kg) caramelized wildflower honey
5 lb. (2.27 kg) coconut blossom honey
3 lb. (1.36 kg) lehua blossom honey
2 lb. (0.90 kg) dark miombo honey
20 lb. (9.07 kg) black currants
1 gal. (3.8 L) water
YEAST
3 packs Lalvin Bourgovin RC212 Wine Yeast
WATER
Ca 69 ppm, Mg 3 ppm, Na 15 ppm, Cl 89 ppm, SO4 57 ppm, HCO3 40 ppm
ADDITIONAL ITEMS
6 oz. (170 g) Lapsang Souchong tea
2 oz. (57 g) dried chipotles
2 oz. (57 g) dried pasillas
2 oz. (57 g) dried anchos
1 lb. (454 g) whole cocoa beans
21 g Fermaid O, in primary
6.75 g Opti Red, in must
18.75 g Go Ferm, to rehydrate
0.5 g Lallzyme EX-V, added to fruit
Specifications:
Yield: 5 U.S. gal. (18.9 L)
Original Gravity: 1.160 (36.2°P)
Final Gravity: 1.040 (10°P)
ABV: 16%
SRM: 18
Directions:
Bold sipping mead that highlights layers of black currant, smoked peppers, smoked tea, and a blend of honey. Packs a flavor punch without being too spicy. Inspired by peaty Scotch whiskies and my love for black currants.
Freeze the black currants, then thaw them in a sanitized bucket for a few hours. Add the Lalzyme EX-V to the fruit and then mix in the water and honey. The Lalzyme helps break down the currants and aids with color retention. I find it does a much better job than pectic enzyme, especially on black currants. Try to maximize fruit contact and breakdown as much as possible. Let the mixture reach 60–70°F (16–21°C). Rehydrate yeast in GoFerm, acclimate yeast to the must, then pitch the yeast. Ferment at 75–85°F (24–29°C). Punch down fruit once a day for the first 7 days.
I do punch downs on the black currants throughout the process to aid in extraction and to prevent mold and a temperature spike under the fruit cap. I punch down once a day for the first week only. Add Fermaid O in 1/4 additions on days 1, 2, 4, and 7. Let mead sit for 3–4 weeks, then rack off the currants. Stabilize. Add strong-brewed Lapsang Souchong and cocoa beans. After 2 weeks, add the dried peppers. Rack mead off the adjuncts after another 2 days. Use sensory to guide you the rest of the way.
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