The books / Mead Making / chapter 4 of 21
Honey and gravity
All chapters
- Honey, water and yeast
- Why mead goes wrong
- Never boil the must
- Honey and gravity
- The alcohol is the gravity you lost
- Choosing a yeast
- Feed it in thirds
- Sanitise everything it touches
- The cellar through the year
- Three steady readings
- Racking off the lees
- Faults and what caused them
- A stuck ferment and the restart
- Clearing, fining and the second racking
- Stabilise before you sweeten
- Dry, semi-sweet and sweet
- Bottling
- Varietal meads
- Patience is a technique
- Selling mead, and the licence
- What the cellar leaves out

A hydrometer floats higher in a sweeter liquid, and the number it reads is specific gravity: water is 1.000. Brewers count the part after the point in points, so a must of 1.100 has 100.
Honey gives about 35 points for each pound dissolved in a US gallon. In metric that is about 292 points for each kilogram in a litre of finished must. So 1.30 kilograms made up to one gallon, 3.8 litres, starts at 1.100, and 6.48 kilograms in five gallons does the same.
The 35 is a convention. Real honeys run from 33 to 39, mostly with their water: honey is 17 to 20 percent water, and water is not sugar.
In this game honey counts at the full 292 points.