Contributors: armagh, ScottS, Matt the Mead MakerThere are, no doubt, many variations on the “no-boil†approach to mead making.
Like a lot of mazers, armagh and Matt the Mead Maker use the following technique:[*]Place two 1 gallon jugs of water in the refrigerator a day in advance or in the freezer for an hour or two prior to preparing your must. These cold jugs of water will be used for cooling the must after adding the honey. This is technique is helpful in hot climates where cooling to 65-70F can take time. [*]Heat 1 to 2 gallons of water to around 120F. The exact temperature doesn't matter, as long as it's steaming a little. [*]Remove the water from the heat source and stir in the honey. Make sure you've stirred the must very well and don't have any honey at the bottom of the kettle you've used to heat the water.[*]Pour the water/honey mixture into your carboy and add the 2 gallons of chilled water plus any additional amount of water required to reach the desired initial volume of must. For most people, the total volume of must will be 5 gallons.[*]Add nutrients and yeast.[*]Shake well.[/list]ScottS uses the following technique:[*]Fill a container with water straight out of the tap.[*]Slowly pour the honey and stir it vigorously with a whisk.[*]Pour the must into your carboy[*]Add nutrients and yeast.[*]Shake well.[/list]
