Today I started my next batch of mead. No flavoring or spices yet, as I’ve learned that that’s best saved for the secondary fermentation.

carboy for fermentation (it’s only dirty on the outside)

15 lbs of star thistle honey, and some cane sugar for yeast nutrient (honey is apparently nutrient poor for yeast growth). Nice strong flavor makes for a good traditional mead. My second time using it!

Yeast setting up. It’s Lalvin EC1118: hearty and can make up to 18% ABV.


15 minutes later the yeast has awakened!

Add the honey, 3.5 gallons of distilled water and the yeast after the honey cools and seal with an airlock and we’re done! In about a month I’ll rack this to another fermentation vessel and add fruit and spices! I forgot that this whole process only takes two and a half hours from start to finish. Now I have to find something else to do with my day.