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Fermentables Used In Sweet Mead (BJCP 2008) Recipes

Name Recipes Avg. Usage Usage Range
Honey 94 86% 10% - 100%
Raw Honey 9 92% 44% - 100%
Brown Sugar 5 45% 29% - 56%
Cane Sugar 5 33% 4% - 50%
Maple Syrup 5 18% 7% - 29%
Raisins (dried) 5 8% 1% - 19%
Blueberry 4 25% 17% - 34%
Molasses 3 39% 2% - 100%
Northern Brewer - Wildflower Honey 3 98% 94% - 100%
Orange 3 11% 8% - 15%
US - Honey - Sweet Clover 2 100% 100% - 100%
Belgian - Biscuit 2 6% 3% - 8%
US - Apple juice 2 25% 24% - 27%
Cherry, dark sweet 2 50% 18% - 81%
Plum 2 19% 17% - 20%
Honey (Buckwheat) 2 38% 24% - 53%
United Kingdom - Maris Otter Pale 2 44% 37% - 51%