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/
Shared Recipe
by Fermo Kitchen
Quick, 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)
Units
Day 0 (start)
2 lb of clover honey
Add Clover Honey: Dissolve the clover honey in a small amount of water, then pour it into the fermenter
1 oz of buckwheat honey
Add Buckwheat Honey: Stir in the buckwheat honey for a touch of extra flavor complexity
64 oz of Welchs grape juice
Add Grape Juice: Pour in the grape juice; no need to heat or dilute it first, just make sure it has no preservatives other than added vitamin C
Top Up with Water: Add water until the must reaches the target batch volume, leaving a little headspace below the top for foam
5 g of Lalvin EC-1118
Pitch Yeast: Once everything is mixed, pitch the yeast
Check Gravity: Record the starting gravity before fermentation begins
Day 14
Check Gravity: Confirm the gravity has dropped to about 1.000 sg (0 Brix) or lower before racking; this recipe ferments out fast and dry
6 oz of honey
Add Backsweetening Honey: Rack onto fresh honey to backsweeten the mead
6 oz of Welchs grape juice
Add Backsweetening Grape Juice: Rack onto fresh grape juice along with the honey
0.5 tsp of potassium sorbate
Add Potassium Sorbate: Stir in potassium sorbate to help prevent the mead from refermenting
0.5 pcs of campden tablet
Add Campden Tablet: Stir in a crushed Campden tablet alongside the sorbate for extra stability
Let Clear: Leave the mead undisturbed to stabilize and clear; it should drop bright quickly
Day 28
Check Gravity: Confirm the gravity has held steady and the mead is stable before bottling
Bottle: Bottle the mead now that it has cleared and stabilized
Day 35
Ready to Enjoy: The mead is drinkable right away, but letting it rest a little longer will smooth it out further
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 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 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/
~157 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