Tupelo Mead

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John Aitchison of Northridge, CA, member of the Maltose Falcons Home Brewing Society, won a gold medal in Category #24: Traditional Mead during the 2011 National Homebrew Competition Final Round in San Diego, CA. Aitchison’s Traditional Mead was chosen as the best among 84 final round entries in the category.

To see other winning homebrew recipes from the 2011 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Tupelo Mead | Mead


  • For 4.75 Gallons (17.98 L)
    • 14.0 lb (6.35 kg) tupelo honey
    • 1.5 gallons RO water
    • Wyeast Sweet Mead yeast


    • Original Gravity: 1.12
    • Final Gravity: 1.023
    • ABV: 12.73%


    1. Bring honey and water to 160° F (71° C). Hold for 20 minutes and cool.
    2. Primary fermentation for 8 months at 60° F (16° C).