Equipment List for Medium-Scale Mead Making

Fermentation Vessels:

• Primary Fermenter: A 5 to 10-gallon food-grade plastic or glass container with a wide mouth for initial fermentation.
• Secondary Fermenter: A 5 to 10-gallon glass carboy or demijohn for secondary fermentation and aging.

Airlocks and Bungs:

• Airlocks (multiple) to fit the fermenters, allowing CO2 to escape while preventing contamination.
• Rubber bungs or stoppers for sealing the fermenters with the airlocks.

Hydrometer and Test Jar:

• For measuring specific gravity to monitor fermentation progress and determine alcohol content.

Thermometer:

• To ensure the correct temperature range for fermentation (ideally between 60-75°F depending on the yeast strain).

Sanitizing Equipment:

• Food-grade sanitizer (e.g., Star San) for sanitizing all equipment before use.

Mixing Spoons:

• Long-handled, food-grade plastic or stainless steel spoons for mixing the must (honey and water mixture).

Racking Cane and Tubing:

• A racking cane with tubing for siphoning mead from one container to another, avoiding sediment.

Auto-Siphon:

• An auto-siphon pump to make the transfer process easier and more efficient.

Yeast Nutrients:

• Products like Fermaid O, Fermaid K, or DAP (diammonium phosphate) to provide essential nutrients for healthy yeast fermentation.

Degassing Tool:

• A degassing wand or tool to remove CO2 from the fermenting mead.

Bottling Bucket:

• A 5 to 10-gallon bucket with a spigot for easy bottling.

Bottles:

• Swing-top bottles or standard wine bottles with corks (500ml to 750ml size recommended).

Bottle Filler:

• A bottling wand or filler to easily transfer mead into bottles without spillage.

Corks and Corker:

• Corks (for wine bottles) and a hand corker or floor corker for sealing bottles.

Caps and Capper:

• For swing-top bottles, ensure you have enough gaskets and caps.

Bottle Brush:

• For cleaning bottles before and after use.

Carboy Brush:

• A long brush for cleaning the inside of fermenters.

pH Strips or Meter:

• To monitor and adjust the pH of the must, ensuring an optimal environment for yeast.

Fruit Press:

• If you plan to use whole fruits in your mead, a fruit press can help extract juices.

Refractometer:

• An alternative to a hydrometer for measuring specific gravity, especially useful for quick readings during fermentation.