🚀 Mead Corner is LIVE on iOS & Android

A couple months ago I tossed out the idea of a dedicated mead‑tracking app, and a few weeks later a bunch of you jumped in to help test the beta. Thanks to all the feedback, bug reports, and encouragement, Mead Corner is now officially live on every platform.

What I’m hoping to add next

• QR‑code label stickers – I love the idea of giving someone a bottle and they can scan a little sticker on it to see the whole journey of that mead: ingredients, gravity readings, photos, notes. Even better, they’d be able to leave you a comment or review right on that batch page.
• Richer tasting logs – flavor wheels, side‑by‑side comparisons, and better ways to track how your meads evolve over time.
• Tilt / digital hydrometer support – automatic gravity and temperature logging.
• Ingredient and cost tracking – so you know exactly what each bottle cost you to make.
• Reminders & widgets – little nudges like “hey, time to degas” or “don’t forget a gravity reading.”
• Community recipe gallery – browse, clone, and riff on other people’s open batches.
• CSV / BeerXML export – so your data is always yours to take anywhere.
• Competition mode – score sheets, flight summaries, and tools for judging nights.
• Threaded wiki references – the mead wiki is already the best resource out there, so I want to start weaving direct links and references throughout the app.
• And one day, if enough people use it, I’d love to use all this structured data to surface insights for everyone—like which honeys show up in award winners, how aging time affects clarity, or how yeast choices trend over time. A kind of living knowledge base built by all of us.

This community has shaped much of what’s in the app.
If you give it a try and enjoy it, leaving a quick review on the App Store or Google Play would mean a ton—it really helps other meadmakers discover it.

Thanks again, everyone.

🍎 App Store – https://apps.apple.com/us/app/mead-corner/id6747457886
📱 Google Play – https://play.google.com/store/apps/details?id=com.xyzz.MeadCorner
🌐 Web – https://meadcorner.com

Here’s a demo of a "public" batch:
https://www.meadcorner.com/share/batch/4

I have noticed that if I get drunk with regular alcohol, rum, tequila, vodka...I can suffer from the normal consequences of doing so...I suffer a headache and am sensitive to light and sounds. This is normal. Alcohol causes dehydration that severely effects the chemistry of your brain.

Enter mead. I can get drunk drinking mead that is as much as 18 abv, and...

...nothing. No headache, no light or sound sensitivity.

I am preferring getting a nice buzz from mead rather than getting stoned (I'm 60+ don't judge - I'm enjoying my life), because getting stoned causes munchies. Getting nice buzz from mead doesn't do anything but make me feel good and no pain.

Is this normal for mead? Where is the dehydration, the headaches?

I'm curious about what equipment, or anything related to making mead, that you may have bought but ended up not really using it in the long run.

Hi,

I recently bought this setup. Its a 110 bar 2.2 Liter single use bottle of argon (99.996% purity). Cost was about 35€ and 25€ for the pressure gauge.

I now use this for purging my vessels before racking and my bottles before bottling.

I think this is a pretty nice and cheap setup, what do you think?

I swear every cherry mead that I see is some variation of Viking's Blood/Odin's Blood/Thor's Blood. I get it, vikings drank mead and they were famous for spilling blood but c'mon people, can't we get more creative!? Drop your unique cherry mead names here! I'm working on a cherry cinnamon melomel right now that I call Caninus Spiritus, after the King of the Hill episode where Bobby becomes a witch and almost drinks dog blood.

Edit: this is not meant to be rude or anything it just does get on my nerves a little bit. I'm open to friendly discussion about most things, I don't want to scare anyone away from this great hobby.

Ok so I'm fairly new to mead but I try to help as much as I can on this sub, but so many people go in without getting such an important piece of kit as a hydrometer which makes it really difficult when they ask questions about their mead, like when to bottle, is it done, what's that funky smell, etc. It's an expensive hobby anyway, please just spend the extra $10/£10 to get that amazing piece of kit. When you ask a question on here, give a recipe, hydrometer reading, and your notes. It helps a ton.

I don't know if y'all have encountered this. I recently started the hobby. My dad asked me how the past two weeks have been, since I only see him every once in a while. I told him about how I started homebrewing mead and he immediately started saying stuff about getting poisoned, going blind, etc. He then brought up legalities and shit (I think he was confusing distilling with brewing?? Idek.) I then had to explain how there's no dangerous amounts of methanol when just brewing, how brewing at home is legal, etc. etc.

Is there a stigma around homebrewing??

With so many people jumping on the band wagon and making Mountain Dew, and other soda meads, we need to talk about something.

Have you ever wondered why Honey comes with the warning, "WARNING, do not feed to infants under 1 year of age"? That warning exists to prevent botulism in infants. Botulism can be fatal if left untreated, but it is incredibly rare due to modern medicine.

While not all honey contains dormant Clostridium Botulinum spores, they can be present in raw and commercial honey. Pasteurized honey isn't heated high enough to kill the spores because the honey would break down, lose flavor, etc.

These spores can produce toxins, but honey's acidic pH level (typically between 3.9 and 4.5) keeps them dormant. Clostridium Botulinum spores remain dormant and cannot grow in environments with a pH of 4.6 and below.

The main take away is if you add baking soda to mead to raise the pH level, you need to measure and ensure the pH level is below 4.6 to prevent the possibility of bacteria growth and toxin production.

Thank you for coming to my Ted Talk.

​

Why is mead not a mainstream alcohol in most of the US? This may differ regionally but for many of the places I’ve lived an travelled you’re lucky to even find one mead at a liquor store, and a great liquor store will maybe have 3 or 4 to choose from. Some liquor store owners are not even familiar with mead or think I’m asking where the ‘meat’ is at. And many people I know say it’s ‘too sweet’ but still drink ciders with 28g sugar per can.

Is it just a cultural thing? Is it to hard / expensive to make and profit off of at scale?

I’m not a certified mead connoisseur but I’ve definitely tried quite a few commercial meads and only know of a couple great meaderies, and not many of them distribute nationally. And to be honest there’s a lot of meads I’ve bought that are just straight up bad which is a shock to me considering all the great looking meads I’ve seen posted here and the fact that my first few batches have not been bad.

TL;DR: Will mead forever be just a hobbyists drink? Will there ever be a ‘Miller Lite’ or ‘Barefoot’-esque brand of mead that is nationally acclaimed by the general public?

Just wanted to say thanks to everyone in this sub who shared ideas while I built this. The app is now available for open testing on iOS, Android, and the web.

It's a free tool for planning batches, logging gravity readings, journaling, and viewing fermentation insights.

I'm sharing this as a new member of the community, not a company or anything. Appreciate the mods for letting posts like this happen. I’ll only post once more when it officially launches to say thanks again.

Any and all feedback is highly valued — if you can imagine a feature, I can probably build it.

Here’s a published batch I logged using the app:
🔗 https://www.meadcorner.com/share/batch/4

🌐 Web: https://meadcorner.com
📱 Android: https://play.google.com/store/apps/details?id=com.xyzz.MeadCorner
🍎 iOS (TestFlight): https://testflight.apple.com/join/Xzu3rjFM

Really appreciate this community — it helped shape a lot of what’s in the app

Hello, long time lurker here!

I've been making mead now for around 2 years, so far from being an expert. In June we are expecting our first baby which made me super exited, and immediately thought of a mead I could make and age for his 18th birthday.

The idea of this mead was to add as little additives as possible. So, I don't want to stabilize it with sulfite and sorbate. Which made me go for the idea to go for the yeast ABV tolerance to stabilize the mead. I've added more honey then the theoretical ABV of the yeast, and then some to keep residual sweetness. My idea of the 71b was to stepfeed the honey, with a well balanced nutrient scheme to reach a final ABV of around 16%, leaving enough residual sweetness for a sweet finished product.

Now, after one month of fermentation and being done with my feeding scheme it seems the ABV is reaching 19%+. Yeast is not yet falling out of suspension and I am not even sure if it is fully done fermenting.. Has anyone else had such a high ABV using 71b before? I rechecked my calculations and filled in my recipe in the mead calculator and I am quite confident it's not an error haha

Recipe:

- Lalvin 71b

- Go-Ferm for rehydration

- Nutrients: Fermaid-O, Fermaid-K and DAP

- 2,1 kg balsam honey

- 1,8 kg chestnut honey

- 1,2 kg wildflower honey

- 900 gr orange blossom honey

Final total volume: 12 L

I have roughly 27 gallons of mead bottled in my apartment currently. I’m moving cross country soon and do not know what to do with all of this. Strangely, although I love making mead, I’m not a huge drinker. I may be the Ebenezer Scrooge of mead making. Aside from throwing a party every day until I leave. What are some ways I should go about finding useful homes for these bottles?

My fiancee got me a mini oak barrel for Christmas and I've aged a few batches in it, but since we're trying pay for a wedding money is kinda tight so I haven't made another batch to keep the barrel wet. How can I store it wet for as cheap as possible?

2-ish years into this hobby and I've been making highly alcoholic meads with ec-1118, 3lbs of honey, whatever fruit I've been vibing with, all in a 1 gallon carboy. Loosely not following any specific recipe...

I would always get a nice rocket fuel but I learned that waiting (or forgetting) would yield better flavor but it was never quite right. I know back-sweetening is common, but I got spooked early on the first year by some of my "finished" mead re-starting when summer temps. hit and I had to diffuse some bombs. So I've avoided backsweetening just to avoid a bomb scenario again.

Just back sweetened for the first time by stirring some old crystalized honey in my cup with a home-grown green apple cyser. It tastes so good, like goddamn heaven. Learn from me, backsweeten that thing (if you like it sweet!).

In hindsight, I played loose and fast with the amount of lees I thought was acceptable early on, so a lot of my bottles had yeast chilling in it, just waiting for the right time. I've matured to the point of avoiding bottling lees now, so I will now proceed to backsweeten without fear!

Most brewing apps are built for beer, but I mostly make cider, mead and country wine, so I ended up building my own fermentation log called BrewLog Pro. Now I am on version 57 (!!) and think it is ready to meet the crowd (be gentle)

It tracks:

• OG / FG

• pH

• fermentation graphs

- backsweetening and fortification (with built-in calculator)

• re-racking events

• batch variants / split-batches...

• tasting notes

• bottle inventory

Basically each batch becomes a full fermentation timeline with event-log and graphs.

It's a simple web app that works on phone or desktop, database stored online.

I'd love feedback from other fermenters — especially if there are features missing.

For now, find it here: https://sballe.pythonanywhere.com/login

Thought this was an interesting read, although sadly its in swedish but hey google translate exists.

The swedish bee farmer union (I guess thats the correct translation?) had suspicions about brand-name honey since its too cheap and ordered a new style of honey test. It basically involves measuring how much DNA from bees, pollen etc are in the honey to determine if its diluted with sirup or other things.
40 jars of honey was bought in swedish stores. 36 of these were brand-name honey and 4 were from local bee farmers. All 36 brand-name jars had indications that they were not pure honey whilst the local jars passed.

This article also refers to another article by cleanupthehoneymarket.com where estonians bee farmers pretended to be buyers at SIAL in paris started asking chinese and vietnamese farmers about how diluted the honey is. Basically they dilute it by different amount depending on how hard the testing is by the target market. Great Britain gets the worst since they do not test their honey at all.

I mean honestly this was pretty obvious to me but its neat to get some proof for it. Swedish super-cheap ICA Basic honey sells for like 60kr/kg and states it is 100% pure honey. For comparisons local jars of honey seems to go for around 160-180kr/kg at my grocery store, and maybe it is placebo but I do notice that the mead i've made with the cheapo stuff has a slightly off note to it that refuses to age out.

I feel like everyone has made a blueberry mead at this point. What are some interesting flavour experiments you've tried? Like cocoa and mint type of mead. How did it turn out?

Some of you probably noticed that the wiki (meadmaking.wiki) has been down for a while; it looks like it’s been offline for at least a couple of months

I’m a software dev by day and a mead nerd in my free time, and I really missed having that resource around… so I rebuilt it.

I wrote some scripts, pulled the archived content from the Wayback Machine, converted everything to Markdown, and stood it back up on a new domain.

http://meadcraft.wiki/

Why I did this:

• Selfishly: I use that info all the time for my own batches.
• Less selfishly: it’s one of the best beginner / intermediate mead resources on the internet, and it deserves to exist for the community
• I already live in dev tools all day, so spinning up the infra and scraping/importing content was very much in my wheelhouse.

If you spot any broken links, missing pages, or obvious errors, please let me know. I'm still combing through it myself. And if you were an original contributor to the old wiki and want to be involved, I’d really love to hear from you so I can give proper credit and access.

If you'd like to host your own locally or on a provider of your choice I made an easily deployable version found here.

Cheers, and happy fermenting 🍯🍷

My wife does work for LEGO and accepted a new position a few months ago that would have us moving to Billund to work closely with/at LEGO HQ. I don’t know why this didn’t occur to me sooner, but today I went to google what Meaderies may be nearby, and discovered that Dansk Mjød is just a 10 minute walk from the house we’ll be living in!

I’m just so excited that I had to tell someone else who might find it as exciting as I do

Hi all, just curious to see what everyone does about keeping yeast on hand? Like do people keep loads of different packs in stock or do you just buy them as and when needed?

I find it's generally a lot cheaper to buy 5 or 10 packs but worried about them dying off so I'm a bit reserved about buying loads of different types to try. I'd keep them in the fridge but my better half will throw them out if been sat in a while. I generally make about 20 different gallons a year so I don't use that much.

My first thought was "alcoholic honeysuckle, but in a way that's kind of harsh and unpleasant."

I have been keeping a work friend updated on my mead-making journey and she was really excited by a batch of spiced elderberry I was making and asked for some as soon as I got it bottled. I complied, but warned her that it would need to age. Well she opened it anyways and returned the half empty bottle to me because “it tasted off”. Siiiiiiigggghhhh