Dessert Sack Mead
A strong, sweet traditional meant for sipping. Big honey character and a long finish, like a dessert wine.
Dessert Sack Mead is a sweet traditional made with wildflower or meadowfoam honey and Lalvin D47 yeast, fermented from an original gravity of 1.140 to 1.030 for about 14.4% ABV. It is drinkable in 12–18 months.
- Original gravity
- 1.140
- Final gravity
- 1.030
- ABV
- 14.4%
- Drinkable in
- 12–18 months
Ingredients
Amounts are for a 1-gallon batch.
| 4 lb | HoneyA characterful one: meadowfoam for marshmallow notes, or a dark wildflower. |
| to volume | WaterTo 1 gallon total. |
| 2.5 g | Lalvin D47 yeast |
| 4 g | Fermaid-OHigh gravity means hungry yeast. Split into four additions. |
Method
MixDissolve the honey and top up. Expect about 1.140.
Pitch bigRehydrate the yeast in Go-Ferm and pitch at 62–64 °F. A healthy start matters at this gravity.
Feed and degasFeed on the usual schedule and degas daily for the first week. High-gravity musts hold a lot of CO2.
Age longRack when it finishes, then age at least a year. Sack meads are harsh young and remarkable later.
Brewer's note. If fermentation stalls high, don't add more yeast right away. Warm it slightly and gently rouse the lees first.
Recipe by White Shed Meadery, Chehalis, Washington. ABV is estimated from gravity: (OG − FG) × 131.25. Scale every ingredient in proportion for larger batches.