How to Make Mead at Home — A Beginner's Guide to Honey Wine

What is mead and how do you make it at home?

Mead is a fermented drink made from honey, water, and yeast — one of the world's oldest alcoholic beverages. Making it at home is surprisingly simple: dissolve 1–1.5kg of honey per 4.5 litres in warm water, add yeast and Yeast Nutrient, and ferment for 4–8 weeks at 18–22°C. The same equipment used for beer and wine works for mead. The result can range from bone dry to lusciously sweet depending on the yeast and honey quantity.

What ingredients do you need to make mead at home?

The basic ingredients are honey, water, and yeast — nothing more is strictly required. Use approximately 1–1.5kg of honey per 4.5 litres for a standard strength mead (12–14% ABV). Quality honey is the most important ingredient. You'll also need Yeast Nutrient — honey is nutrient-poor and without supplementation fermentation can be sluggish or incomplete.

What is the best yeast for making mead?

For a dry mead that showcases honey's floral character, Lalvin 71B is widely regarded as the finest mead yeast — it enhances fruity esters and softens acidity. For a sweeter, stronger mead, Bulldog Mead Yeast & Nutrition combines a carefully selected yeast with a complete nutrient package. Always use Yeast Nutrient alongside your yeast — it's essential for mead. Read our yeast guide for more on yeast selection.

How long does mead take to ferment?

Primary fermentation typically takes 4–8 weeks at 18–22°C. Mead benefits enormously from patience — a mead aged for 6–12 months is dramatically better than one drunk at 4 weeks. Always confirm fermentation is complete with a hydrometer before bottling. Rack into secondary once main fermentation slows and allow to clear before bottling. Browse home brew yeasts and nutrients at BrewCo UK.