MeadMakr
The MeadMakr BatchBuildr
Have you ever wondered exactly how much honey you need to make a batch of mead? Or how much nutrient you need and how to dose your must? The MeadMakr BatchBuildr is here to the rescue.
Simply use the sliders to select the batch volume you want to make, the target alcohol by volume for your mead, and your desired sweetness level. The BatchBuildr will provide your target original gravity (OG) and an estimate for the amount of honey you will need to make the batch.
The amount of honey may very depending on your honey's sugar content (the BatchBuildr assumes a 79.6% sugar content). For consistency between batches, ensure the target original gravity and vary the honey content slightly as needed to meet the OG.
MeadMakr BatchBuildr v1.3.0
Change Log
Units: US Customary Metric
Batch Volume
min: 1 gal
max: 20 gal
6 Gallons
Yeast ABV
min: 0%
max: 20%
ABV: 12%

Sweetness
min: 1.000 Dry
max: 1.050 Sweet

Dry FG = 1.01<br />

Nitrogen Requirement

Medium<br />

Nutrient Regime
Fermaid O (TOSNA 2.0)
Fermaid K / DAP (20%:80% YAN to US legal limit)
Fermaid O / Fermaid K / DAP (Travis Blount-Elliott's)

• Want to tailor your own SNA? Check out the advanced SNA calculator.
  

    Batch Specs<br />
  

  Target OG: 1.1 Starting Brix: 23.7 YAN Provided: 213.3
  Ingredients
  Honey Needed: 17.1lbs
  Dry Yeast Minimum Weight: 12g
  

  Dry Yeast Packet(s): 3 (15g yeast) Go-ferm: 18.75g
  

  Fermaid O: 10.2g
  Fermaid K: 11.4g
  DAP: 9.9g
  General Instructions
  

  1. Clean and sanitize everything that will come into contact with your must.
     
  2. Dissolve honey in small amount of water (leave room to add additional water to reach batch volume).
     
  3. Add water to your batch volume minus volume for rehydration.
     
  4. Aerate the must with a drill stirrer or shake/stir vigorously for 15 minutes.
     
     
  5. Rehydrate, temper and pitch yeast per Go-Ferm rehydration instructions below.
     
  6. Record specic gravity and temperature for future reference.
     
  7. Apply airlock. Ferment per your yeast temperature specs. Low 60 deg F is sucient for most wine yeasts.
     
  8. Degas twice per day for rst week of fermentation.
     
  9. Dose nutrients per nutrient protocol instructions below.
     
  10. Rack when yeast is done fermenting, as evidenced by no drop in SG for two full weeks. Also rack within 3 weeks of sediment layer forming on the bottom of an aging vessel to avoid sur lie or autolysis avors.
      
  11. When mead clears, bottle and enjoy. After 2-3 months, mead should be ready to drink.
      Go-Ferm Rehydration Procedure
      For 3 packet(s) yeast, dissolve 18.75g of Go-Ferm Protect in 375mL hot water (the hotter the better). The warmer the water, the easier it will be to dissolve the Go- Ferm.
      When the water reaches 104 deg F (40 deg C), pour in your yeast. Give the slurry a quick swirl. After 15 minutes, begin tempering yeast by adding 188mL must to the yeast slurry every 5 minutes.When yeast slurry temperature is within 10 deg F of must temperature, pitch yeast into fermenter.
      Fermaid K / Fermaid O / DAP Nutrient Protocol
      The total amount of Fermaid O, Fermaid K, and DAP that will be added to your must are 10.2g, 11.4g, and 9.9g, respectively. The nutrients will be divided into 4 staggered nutrient additions. To avoid mead eruption accidents, degas must and
      
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      dissolve yeast nutrient doses in 1 cup must prior to adding to the fermenter.
      At 24 and 48 hours after you pitch your yeast, add 5.1g Fermaid O to your must.
      At 72 hours after you pitch your yeast, add 5.7g Fermaid K and 4.95g DAP to your must.
      When the must reaches the 1/3 sugar break (1/3 of all available sugars are consumed, i.e. 1.120 starting gravity reaches 1.080 or 21 Brix reaches 14 Brix), but no later than 7 days after yeast pitch, add the last dose of 5.7g of Fermaid K and 4.95g of DAP.
      If mead starts to show signs of yeast stress from low nutrients after last nutrient dose (evidenced by sulfur smells), add 5.1g Fermaid O as needed to supplement for a high nutrient requirement yeast.