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Ultimate 1-Gallon Mead Kit – Orange Blossom Honey

Original price $111.99 - Original price $111.99
Original price
$111.99
$111.99 - $111.99
Current price $111.99

Ultimate 1-Gallon Mead Kit - Orange Blossom Honey

Small-Batch Traditional Mead with Clear, Practical Instructions

The Ultimate kit is the full 1-gallon setup for making, transferring, clearing, and bottling a traditional Orange Blossom mead with fewer missing pieces. It includes dual fermenters, transfer gear, cleaner, sanitizer, yeast, nutrients, and honey.

Download the Ultimate Orange Blossom 1-Gallon Mead Kit instructions PDF.

What This Kit Helps You Make

Expect a still traditional mead built around 3 lb of Orange Blossom honey and Lalvin 71B, a reliable yeast for approachable fruit and honey character. The included Go-Ferm and Fermaid O schedule gives the yeast a better start and helps avoid the rough, stressed-fermentation flavors that can make young mead taste hot or sharp.

What Is Included

  • (2) 1-gallon glass fermenters with airlocks
  • Orange Blossom honey - 3 lb
  • Lalvin 71B-1122 dry yeast - 5 g sachet
  • Go-Ferm Protect - 2.5 g
  • Fermaid O - four 1 g nutrient portions
  • Five Star PBW cleaner - 1 lb
  • Five Star Star San sanitizer - 8 oz
  • 3/8 in mini auto-siphon
  • 3/8 in ID silicone tubing - 4 ft

What You Still Need

  • Bottles, corks/caps, capper/corker, labels, and packaging supplies
  • Hydrometer or refractometer, though a hydrometer is strongly recommended
  • Potassium metabisulfite and potassium sorbate for stabilizing before backsweetening
  • Extra honey, fruit, acid, tannin, oak, or flavor additions

What to Expect

  • Hands-on time: About 30-45 minutes on day one, then a few short check-ins for degassing and nutrients during the first week.
  • Fermentation: Usually 2-4 weeks around 62-66 F.
  • Clearing and aging: Plan on 4-8+ weeks to clear, with flavor continuing to improve after bottling.
  • Style: Still traditional mead. Sweetness depends on fermentation, stabilization, and any backsweetening you choose after fermentation.

Important: Do not bottle cloudy, actively fermenting, or unstable mead. If you want to backsweeten with honey, stabilize first with potassium metabisulfite and potassium sorbate, sold separately.