Craft a Rich and Potent Dessert-Style Mead with This Detailed Guide
Sack mead is one of the richest, sweetest, and most luxurious styles of mead. Characterized by its high honey content and elevated alcohol levels, it is traditionally enjoyed in small amounts much like a dessert wine or sherry. Historically favored by nobility and crafted for special occasions, sack mead is bold, warming, and layered with honeyed depth. If you’ve already brewed traditional or semi-sweet meads, stepping into sack mead territory is your next exciting challenge.
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What is Sack Mead?
Sack mead is a high-gravity style of mead made with an abundant honey-to-water ratio, resulting in residual sweetness even after fermentation. It usually finishes between 12% - 16% ABV depending on the yeast strain and fermentation conditions. The name “sack” may have originated from the Spanish word “sacar,” meaning “to draw out,” and historically referred to fortified sweet wines like sherry. Sack mead is not fortified, but its full-bodied mouthfeel and sweetness make it comparable in drinking experience. It’s excellent as a dessert drink, a celebratory toast, or a long-aging showpiece.
Sack Mead Recipe (1 Gallon)
This recipe yields approximately 1 gallon of sack mead with an estimated ABV of 14% - 15% using Lalvin EC-1118 or a similar high-alcohol wine yeast. Adjust ingredients proportionally for larger batches.
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Honey: 4.5 - 5 lbs (Orange Blossom, Wildflower, or Clover are great options)
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Water: Top off to 1 gallon (preferably RO or spring water)
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Yeast: Lalvin EC-1118 or Red Star Premier Blanc (1 packet)
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Yeast Nutrient: Fermax or DAP (2 tsp total, staggered)
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Acid Blend (Optional): 1/4 tsp (helps balance the sweetness)
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Tannin (Optional): 1/8 tsp (adds complexity)
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Campden Tablet: 1 (optional, for pre-sterilization if not boiling)
Step-by-Step Instructions
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Sanitize Equipment: Sanitize all fermenters, utensils, hydrometers, and airlocks thoroughly.
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Mix the Must: In a sanitized fermenter, add 4.5 - 5 lbs of honey. Pour in about half a gallon of warm (not hot) water and stir gently until the honey dissolves completely. Then top off to 1 full gallon. Target starting gravity: 1.120 - 1.135 SG.
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Optional Adjustments: Add 1/4 tsp acid blend and 1/8 tsp tannin if desired. These help balance the flavor and mouthfeel of high-sugar meads.
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Degas and Oxygenate: Stir or shake vigorously to incorporate oxygen. This is vital for yeast health in high-gravity musts.
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Rehydrate and Pitch Yeast: Rehydrate Lalvin EC-1118 in warm water (95°F - 104°F) for 15 minutes, then add to the must.
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Add Nutrients: Add 1/2 tsp of Fermax or DAP immediately. Add remaining 1.5 tsp in staggered additions every 24 hours for the first 3 days (Staggered Nutrient Addition method).
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Primary Fermentation: Ferment at 65°F - 70°F for 3 - 4 weeks. Use a blow-off tube early on if needed. Monitor with a hydrometer and ferment down to about 1.020 - 1.030 SG for a sweeter finish, or drier if preferred.
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Rack to Secondary: When fermentation slows, rack the mead off the sediment into a clean carboy or jug. Attach airlock and age for 3 - 6 months.
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Stabilization (Optional): To back-sweeten or ensure no further fermentation, use potassium sorbate and Campden tablets following package instructions.
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Final Aging: Continue aging in bulk for a total of 6 - 12 months. Sack mead improves significantly over time.
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Bottle: Once clear and stable, bottle into 375 mL or 750 mL bottles. Store in a cool, dark place.
Key Specs
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Starting Gravity (OG): 1.120 - 1.135
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Final Gravity (FG): 1.020 - 1.030 for sweet mead
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Estimated ABV: 13% - 15%
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pH Range: 3.5 - 4.0
What Does Sack Mead Taste Like?
Sack mead is intensely sweet and aromatic with a full mouthfeel. Expect flavors of rich honey, dried fruit, warm alcohol, and subtle spice depending on the honey used. With age, it gains complexity—oxidative notes like fig, caramel, and sherry can develop, making it even more delightful as a slow sipper.
Honey Varieties for Sack Mead
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Orange Blossom Honey: Floral and citrusy, adds bright top notes
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Wildflower Honey: Bold and complex, changes seasonally
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Clover Honey: Mild and neutral, great for showcasing yeast character
Product Recommendations
Ready for Your Next Challenge?
If you enjoyed making sack mead, consider trying these next:
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Melomel: Mead fermented with fruit (e.g., sack mead with blackberries)
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Cyser: A blend of apple cider and honey
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Pyment: Mead made with grapes or grape juice
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Braggot: Mead made with malted barley and hops
Mastering sack mead gives you a foundation in high-gravity fermentation and flavor balancing. The key is patience—this style rewards aging, and each bottle improves with time. Enjoy the rich, honeyed experience and let your brewing creativity flow.
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