DetailsDon’t be fooled by the easy-sipping sweet ambrosial nectar, this sack-strength mead excels in trickery. A devious jester, Skullduggery disguises an unscrupulous 15% alcohol, making it the strongest style of all meads. Juggling sweet, delicate character and notes of the purest honey at the finish, this simple, mirthful mead mocks the faint of heart and only intensifies with age.
- 17.8 lbs. Ames Farm Artisanal Minnesota Honey
- 4 sachets Yeast Nutrient Blend
- Lalvin EC-1118 Champagne Dry Yeast (2)
Original Gravity: 1.120
Potential Alcohol: 15%
Time Until Ready: 4-12 months
Kit makes 5 gallons of finished Mead
- Details & Instructions
Yeast Type Dry Gravity Level High
3.5 / 5.02 ReviewsWakes up your inner VikingMade Mine with a cut up ginger root and oak cubes. It came out great without any adjustments.March 26, 2016Dont know yetStill not sure about this kit. Hardly any fermentation was seen. Little or no bubbling ocurred. Must has some alcohol at present time but not the 15% advertised. Going to wait a couple more weeks and recheck then rack to glass jug and see what happens. Taste is flat and dull right now.June 13, 2018Purchased
3 months ago
- Customer Q&A
Browse 9 questions Browse 9 questions and 27 answersWhat other supplies are needed to make mead besides what's in kit?Has anyone had issues with the fermentation on this kit? This is our second batch as the first one went bad and it's almost been 48 hours and when I checked it this morning there was no activity, foam, anything. Is this normal? I noticed when I made the kit the Lalvin EC-1118 said must be refrigerated but it was sitting on the shelf in the store? Any help, suggestions would be great, we really want this kit to turn out!BEST ANSWER: getting ready to bottle mine this weekend. haven't had any trouble with mine. first try at mead. i have never seen, or bought 1118 that was in the frig. but have had "old" , over a year old not work wellDo I need a permit or license to use this in my home?BEST ANSWER: You should consult the interwebs for local state laws, but there are no federal guidlines that I know of that prevents you from making this at home. However, there are regulations on how much you can keep at one time, and regulations on selling alcohol as well.I see this is using a dry yeast. With the high ABV with this mead, would it be a good idea to use a starter for this mead? How tolerant is this yeast to high alcohol?BEST ANSWER: The kit has you activate the yeast in warm water. If you follow the kit direction it turns out very nice. The kit comes with yeast nutrient that you put in over a 72 hour period. My new batch is still bubbling after two weeks in the fermenter. My first batch is 5 months old and is now in an old whiskey barrel aging for another 5 months it's currently at 16.5%. Hope this helps.Does the fermentation have to take place in the dark as with beer?BEST ANSWER: With any fermentable food, Sunlight and Oxygen can damage them.
The room can be bright, but the container should be shielded and air-locked. (Dress your carboy in a dark t-shirt)why do you recommend to not bottle carbonate?BEST ANSWER: The initial sugar content is so high that the yeast will not be able to ferment all of it. Bottle conditioning/carbonate requires yeast to be able to ferment the priming sugar, which it might not be able to do.My first attempt at making mead and do not know what to think yet. Followed directions and put it together 2 weeks ago. Never saw any foam or head of any type, just some small bubbles like when you open a soda, and not many of them. The must did start out with a very nice sweet taste but now it taste bland with no flavor. What did I do wrong?BEST ANSWER: I don’t know what you could have done wrong, mine is bland and tastes off.We started this mead last week and the temp on our primary is 65-66 degrees and we noticed no fermentation so we thought maybe we needed to put on our fermentation heater? What is the ideal temp for getting the best fermentation out of this Mead with the supplied yeast?BEST ANSWER: The given temperature range for that yeast is said to be 50 to 86 degrees, but it will work much more slowly at the cool end of that range. It may help to bring it to a warmer spot in the house, or to use the heater on it. I'd bring it up to the high-60's, that should work well at that temp. The best meads are made in the mid-to-high 60's, most sources advise keeping it below 70 for the best tasting meads. Fermenting at higher temps can give a bit more of the "rough" alcohol edge that takes a while to age out of the mead. Check with a hydrometer if you're not sure if it's fermenting, it won't have a large cap of foam like a beer will. -Mike W, Midwest Supplieshow much mead can you make from this kit?BEST ANSWER: This kit makes 5 gallons of mead