Modern Australian Made Mead Recipes

We are open and honest about our practises and techniques for our modern Australian made mead and that's why we've decided to put our recipes online for all and forever.

If not for the sole selfish reason that the more good mead that gets made, the greater the possibility people will be inclined to search for mead commercially and even better yet, theres' always the chance that if you make a mead and love the results, you might feel compelled to sling us a sample down the line. After all, we enjoy great meads just as much as you do!

So browse, take notes and make sure you return as we add our process and our exact tailored recipes to make modern Australian made meads that best suit our climate and culture and highlights our county. All we ask is that Hunter and the Harp be recognised if you follow our recipe or use them for inspiration (credit where credit's due basically).

Couple of disclaimers; We prefer meads that are dry and sparkling and served chilled. We excel and delight in making sour meads and using flavours/ingredients that pay homage to our endemic flora. So where possible, most of our meads will either contain a variety of bacteria and yeasts or fruit and spices indigenous to Australia. 

Some more important info;

Sanitation should be your No.1 concern. Make sure all equipment used is thoroughly clean with PBW (as an example) and that you adequately sanitise before and after using your gear. Just follow the manufactures recommendation depending on what brand you have.

No 2 concern is temperature monitoring and control. Keeping a yeast within its parameters is vital for a successful end result. If you follow everything we outline in a recipe except for temperature control ie: it gets a lot hotter than we state, then your result will dramatically differ from ours and won't be the same, so do your best. 

No 3 we are big proponents of using high purity oxygen (O2) to ensure the yeast are well prepared for the fermentation, if you don't have O2 then definitely stir it as much as you can to get as close as possible to our recommendations. 

No 4 and then we'll get onto the recipes is nutrients. Rehydrating yeast sufficiently and maintaining their nutrient requirements through-out is a non-debate for us. This isn't about adding 'chemicals', it's about getting the sterols, amino acids, magnesium, zinc, biotin etc etc through the cell wall membrane as well as allowing a successful metabolic transfer of sugar once fermentation kicks off and all the way to the end.

Recipes

Fingerlime Sour

Ingredients

  • 8kg Orange Blossom Honey
  • 300 grams instant oats and a handful of grain
  • H20 to make 45 lts
  • WLP630 yeast 
  • Fingerlimes

Notes

OG 1.051 Original pH 4.3 Required YAN 150ppm O2 No

FG 1.000 Final pH 3.5 Nutrient (Fermaid A) 50 grams ABV 6.3%

Process

  • Make a 1 Lt starter a day or two prior with 100 grams of honey and H20 at 30 C and a pinch of nutrients then pitch yeast. This is a lacto (LAB) and sacc (German) yeast.
  • In 3 lts of H20 at 70 C add 300 grams of oats and grain and let steep for 15mins. Drain. Use liquid to add to must.
  • Mix honey, liquid from oats and H20 to make 45 lts. Aim for 26 C and pitch yeast. Blanket with CO2, cling wrap overnight or until fermentation starts. 
  • After lag is complete, add 16 grams of nutrients. Add 16 grams another 12 hours later and another 12 after that up til the 1/3 sugar break and no later. 
  • Keep temp at 20 C approx. Cold crash when fermentation is complete for 3 to 5 days then rack on to 1-2 kg of fingerlimes (remove peel).
  • Age on fingerlime for as long as you like. 2 to 6 months should be fine. 
  • Rack into kegs and force carb to 2.6 VOL. 

 

Dangerous Temptation

Ingredients

  • 13.5 kgs Red Gum honey
  • 16 kg strawberry’s (fresh or frozen)
  • H20 to make 60 lts
  • WLP644 yeast
  • 20 grams Coriander
  • Ethical Nutrients IBS Support capsules
  • Potassium Bicarbonate K2CO3

Notes

OG 1.070 Original pH 4.5 Required YAN 150ppm O2 No

FG 1.000 Final pH 3.3 Nutrient (Fermaid A) 80 grams ABV 9.0%

Process

  • Make a 1 Lt starter a day or two prior with 100 grams of honey and H20 at 26 C add a pinch of nutrients and 1g K2CO3 then pitch yeast and 10 capsules (split open and discard outer shell).
  • Mix honey, 10kgs of strawberry’s and H20 to make 60 lts. Aim for 25 C and pitch starter. Blanket with CO2.
  • After lag is complete, add 1/3 of nutrients. Another addition at 12 hours later and another 12 after that up til the 1/3 sugar break and no later. 
  • Keep temp at 22 C approx. Cold crash when fermentation is complete for 3 to 5 days then rack on to 6 kg of strawberry’s. 
  • Age for 1 month then cold crash again and rack. Let clear. 
  • Rack into kegs and force carb to 2.4 VOL. 

 

Honey Gone Gose

Ingredients

  • 8 kgs Orange Blossom honey
  • WLP644 yeast
  • H20 to make 60 lts
  • 50 grams Coriander
  • Ethical Nutrients IBS Support capsules
  • Potassium Bicarbonate K2CO3
  • 18 grams Rock Salt

Notes

OG 1.062 Original pH 4.4 Required YAN 150ppm O2 No

FG 1.000 Final pH 3.3 Nutrient (Fermaid A) 80 grams ABV 8.3%

Process

  • Make a 1 Lt starter a day or two prior with 100 grams of honey and H20 at 27 C add a pinch of nutrients and 1g K2CO3 then pitch yeast and 5 capsules (split open and discard outer shell).
  • Toast on the stove then crush coriander.
  • Mix honey and H20 to make 45 lts. Aim for 25 C and add coriander then pitch starter. Blanket with CO2.
  • After lag is complete, add 1/3 of nutrients. Another addition at 12 hours later and another 12 after that up til the 1/3 sugar break and no later. 
  • Keep temp at 20 C approx. Cold crash when fermentation is complete for 3 to 5 days then rack on to 9 grams of salt.
  • Age for 1 month then cold crash again and rack. Let clear. 
  • Rack into kegs and force carb to 2.4 VOL. 

 

 

 

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