So I’ve just started two batches of what I consider my most reliable recipe for mead, what is a very close adaptation of my very first mead batch. I’ve had correspondence with Will, the proprietor of the Storm the Castle site, and I can’t stress enough his influence on the very beginnings of my mead exploration.

OH! The contest. I need a name for it. A recipe along these lines may very well be the first kind of mead that I try to mass-market, for whatever that means for a guy who carefully organizes containers of spoiled honey water in his basement. Send me a name for this mead, especially if you’ve tasted it, either the original, the “2nd Gen” or “3rd Gen”. Because here is 4th and 5th gen (or gen 4a and 4b) and I think it needs a name. Comment below, or on facebook, or tweet me, or whatever. Even if you haven’t tasted it, read the ingredients and tell me what you think.

Here is the recipe, one with D47 and one with Wyeast 4632, otherwise identical. The honey has crystallized a bit because I left it in the cool of my basement for too long, but it seemed to dissolve in the water just fine. I’m also trying to make my meads less dry–sweeter and more fizzy if possible. So I’m lowering the honey content a bit now and might try to prime it with some more honey before bottling. We’ll see, if nothing else I just wanted to tinker a bit.

  • 1 gallon wildflower honey
  • 1/2 tsp irish moss
  • 5 tsp fermax yeast nutrient
  • 6 oranges, quartered and boiled to sterilize
  • 5 half sticks of cinnamon (boiled to sterlize)
  • 1/2 cup of raisins (chopped and boiled to sterilize)
  • water up to 5 gallons
  • pitched yeast: one was D47, one was Wyeast 4632 “Dry Mead” yeast (note: the wyeast was about 2 months past the “expiration date”, dunno if it’ll matter, we’ll see over the next few days)


  • Started: 18 Jan 2012