The books / Mead Making / chapter 4 of 21

Honey and gravity

All chapters
  1. Honey, water and yeast
  2. Why mead goes wrong
  3. Never boil the must
  4. Honey and gravity
  5. The alcohol is the gravity you lost
  6. Choosing a yeast
  7. Feed it in thirds
  8. Sanitise everything it touches
  9. The cellar through the year
  10. Three steady readings
  11. Racking off the lees
  12. Faults and what caused them
  13. A stuck ferment and the restart
  14. Clearing, fining and the second racking
  15. Stabilise before you sweeten
  16. Dry, semi-sweet and sweet
  17. Bottling
  18. Varietal meads
  19. Patience is a technique
  20. Selling mead, and the licence
  21. 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.