Bray's One Month Mead (BOMM)
Fast-fermenting dry traditional mead using Wyeast 1388 and a staggered DAP/Fermaid K nutrient protocol, drinkable in about a month. Original gravity about 1.099 sg (~23 brix), finishing dry near 1.000 sg (~0 brix). Primary/secondary/bottling day counts are not specified in source, estimated. Source: https://denardbrewing.com/blog/post/brays-one-month-mead/
Shared Recipe
by Fermo Kitchen
A traditional 1-gallon "kitchen sink" style orange spiced mead adapted from Joe Mattioli, fermented on Fleischmann's bread yeast with no racking until it fully clears. Fermentation and bottling durations not explicitly stated in source beyond "about two months to clear", estimated. https://homebrewtalk.com/threads/joes-ancient-orange-mead.49106/
Units
Day 0 (start)
3.5 lb of Clover Honey
Dissolve Honey: Dissolve the honey in some warm water, then pour it into a clean 1 gallon carboy.
1 pcs of Orange
Add Orange: Wash the orange well to remove any pesticide residue, slice it into eighths, then push the pieces through the carboy opening rind and all.
25 pcs of Raisins
Add Raisins: Add the raisins to the carboy.
1 pcs of Cinnamon Stick
Add Cinnamon Stick: Add the cinnamon stick to the carboy.
1 pcs of Whole Clove
Add Clove: Add the whole clove to the carboy, use two if a stronger spice presence is preferred.
1 pinch of Nutmeg
Add Optional Nutmeg: Add a very small pinch of nutmeg if desired, this ingredient is optional.
1 pinch of Allspice
Add Optional Allspice: Add a very small pinch of allspice if desired, this ingredient is optional.
Top Up Water and Shake: Fill with cold water, leaving enough headroom below the top of the carboy for foam, then seal the lid and shake the jug vigorously to aerate the must.
3 g of Fleischmann's Bread Yeast
Pitch Yeast: Once the must has cooled to room temperature, pitch the bread yeast directly without rehydrating and give it only a gentle swirl.
Set Fermentation Temperature: Install the airlock and place the carboy in a dark spot, fermentation does best at a warm kitchen temperature around 70 to 80F (21 to 27C) rather than a cold basement.
Day 4
Top Off After Initial Foaming: Once the major foaming from the first few days has subsided, top off with a bit more water, then leave the mead completely undisturbed, no racking, no additional feeding, and no further stirring or shaking from this point on.
Day 67
Confirm Fermentation Complete: Confirm gravity has stabilized and fermentation has fully stopped before siphoning, most batches finish and clear naturally within about two months of pitching.
Rack and Bottle: Siphon the clear golden mead through a small cloth filter into a clean vessel or bottles, leaving the sediment, orange pieces, and spices behind, wait longer first if it has not fully cleared yet.
Day 157
Ready to Enjoy: Enjoy the mead after this extended aging period, a dark kitchen cabinet works better than a cold basement for the whole process.
Traditional high gravity bochet (burnt) mead made by caramelizing the honey before fermentation, giving a deep copper color and a toffee-like, sherry-style character. Source: https://homebrewersassociation.org/homebrew-recipe/castle-bochet-mead/ (primary, secondary and bottling durations are not given precisely in the source, estimated here from typical high gravity mead practice)
~695 days totalQuick, fast-clearing grape mead (pyment) made with Welch's grape juice and honey, backsweetened and stabilized after primary. Closest available type is Grape Wine (pyment itself is not one of the 8 listed types). Yeast dose not specified in source, standard 5g packet assumed. Buckwheat honey's exact role is disputed in the source discussion (nutrient boost vs flavor), kept here as a small flavor addition. Backsweetened to a sweet finish by default; for a lighter, semi-sweet result use 4oz honey instead of 6oz at the backsweetening step. Source reports the mead was ready to drink in about 5 weeks. Source: https://www.homebrewtalk.com (Joe's Grape Mead / Pyment / Melomel thread)
~35 days totalFast-fermenting dry traditional mead using Wyeast 1388 and a staggered DAP/Fermaid K nutrient protocol, drinkable in about a month. Original gravity about 1.099 sg (~23 brix), finishing dry near 1.000 sg (~0 brix). Primary/secondary/bottling day counts are not specified in source, estimated. Source: https://denardbrewing.com/blog/post/brays-one-month-mead/
~35 days totalA sweet, still blackberry and orange blossom honey melomel adapted from a public homebrew recipe. Target OG 1.128 sg (about 30 brix), target FG 1.010 to 1.020 sg (about 2.5 to 5 brix). Fermentation and bottling durations not specified in source, estimated. Source: https://wiki.meadtools.com/en/recipes/melomels/0002
~125 days total