Like I said last week, I was drafting a post about all the equipment that I use to brew mead.

A lot of equipment is involved, so to make things easier I listed the primary equipment I use and divided it into four categories, which correspond to the four phases of mead brewing.


The pot is used to heat up the water, dilute, and pasteurize the honey. Depending on the quantity being brewed, the size of the pot is determined. I recommend that if one exceeds 20 Lt, a small gas burner with a tripod is used to avoid uncomfortable heavy lifting. A measuring jug will help to calculate the amount of liters of water needed to add to the honey. I work on the ratio of 1 kg honey to 5 Lt water.



The glass cup is used to activate the yeast, and an ordinary wine bottle is used for the yeast starter. A large carboy is used to ferment the Must, fermentation plastic buckets can be used, but I prefare glass carboys to avoid any inpurities that can be found in plastic .The Bong and Airlock are added at a later stage to seal the Must and prevent oxygen for entering it during the anaerobic fermentation state.



The siphoning hose, one of the most used piece of equipment, is used mainly to siphon the Must of the yeast residue that accumulates in the of the carboy. The Muslin cloth/ bag is used to filter out small ingredients that may have passed through while clearing the Must, like fruit zest or unintentional added seeds for instance. Finally, the campden tablets are used to stabilize the Mead when it stops fermenting and when it is nearly ready to be bottled. I add 5 tablets (crushed) with every 20 Lt.



Bottles and corks are needed to bottle the mead!

Obviously! One would say… But even the bottles and corks need to be prepared before filling them with mead, they need to be properly washed from dirt and sanitized. I use Potassium Metabisulfite to rinse both the corks and the bottles.


Note that, some of the equipment I mentioned is used in more than just one phase, like the measuring jug, the siphoning hose and the funnel for instance. Since it is obvious that certain equipment will be used in more then one stage, depending on what is needed to be done, like siphoning and measuring ingredient. So I did not include them in every phase they are used to avoid repetition.



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