This small-batch traditional mead is ideal if you’re new to mead making or just don’t want to commit to a full demijohns-worth straight away. It uses simple ingredients, minimal equipment, and produces a smooth, lightly sweet mead that improves dramatically with a bit of patience.
Because the batch size is manageable, it’s also a great way to test different honeys or experiment without tying up a fermenter for months.
Batch Details at a Glance
This is a still, unspiced traditional mead designed to highlight honey character.
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Batch size: 4.5 litres
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Estimated ABV: 11–12%
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Colour: Pale gold
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Sweetness: Medium-dry to medium
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Difficulty: Beginner
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Boil: None
Ingredients
For a recipe this simple, honey quality matters more than anything else. Choose the best honey you can reasonably source.
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1.45 kg raw honey (wildflower or clover recommended)
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1 packet of Demijohn Yeast and Nutrient
- Water
If you’re just starting out, this recipe works perfectly with one of our Mead Kits
Equipment Needed
You don’t need specialised gear for this batch, which makes it very beginner-friendly.
You’ll need a fermenter or demijohn that can comfortably hold 5 litres, an airlock and bung, a large spoon for mixing, a hydrometer, sanitiser, and a thermometer.
For bottling, this batch you'll need either 6 Wine Bottles with corks and a hand corker or 9 500ml Swing Top Bottles
A good clean bottle makes a huge difference to final quality, especially with swing tops, so having a dedicated bottle brush for your bottles and demijohn is strongly recommended.
To accurately measure the ABV a Hydrometer is the best tool for homebrewers. If you need a guide on how to use it check out this blog post
Making the Mead
Start by placing your honey container in warm (not boiling) water. This loosens the honey and makes it much easier to pour without damaging aroma or flavour.
Add about half your total water volume to the fermenter, then pour in all of the honey. Stir thoroughly until the honey is fully dissolved. Once mixed, top up with cold water to reach 4.5 litres total volume.
Check the temperature and aim for 18–22°C. If you’re taking gravity readings, your original gravity should land somewhere around 1.095–1.100.
Add the yeast, seal it up and give the fermenter a gentle shake or stir to introduce oxygen yeast needs this at the start of fermentation.
Fermentation
Keep fermentation steady and cool, ideally between 18 and 20°C. Primary fermentation usually takes two to four weeks for a batch this size.
Once bubbling slows significantly, you can rack to another vessel if you like, but it’s perfectly fine to leave it in primary for this recipe.
Conditioning and Bottling
After fermentation finishes, allow the mead time to clear and mature. Two to three months is a good minimum, but longer is always better if you can wait.
This mead is best bottled still. Once clear, bottle into clean, sanitised swing-top bottles and store somewhere cool and dark.
What to Expect
Young mead can taste hot or sharp this is normal and fades with time. After a few months, you’ll have a smooth, gently warming drink with soft honey sweetness and a clean finish.
Typical results for this batch:
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Final gravity: ~1.010–1.020
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ABV: ~11–12%
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Flavour: Floral honey, light sweetness, warming alcohol
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