Aronia Dry Mead


Aronia Dry Mead

Servings 1 (any mead recipe will do, but replace the acid with Aronia juice)


  • 2.5 pounds honey
  • 1 tsp (5g) pepctic enzyme
  • 1 tablet Campden (optional)
  • 1 pkg (5-7 g) Montrachet yeast
  • 1 tsp (5g) yeast nutrient
  • 1 cup Aronia concentrate 25 brix
  • 2 cup Fresh Aronia berries (or any desired berries) tied into a sack


  • In a large enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) and 1 cup Aronia concentrate and sack of berries for 10-20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.)
  • Remove sack of berries. Let cool. Add the Campden tablet, if desired, and let the mixture sit, well covered for 24 hours.
  • In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and 1 cup water. Cover and shake vigorously, let stand 1-3 hours, until bubbly; then add to the must.
  • Let the mixture ferment for 5-10 days. It is recommended to rack meads after the most vigorous fermentation; siphon the wine into a 1-gallon sterilized airlocked fermentation vessel. In 3 months, rack into another sterilized airlocked container. After about 6 months, rack into aother sterilized airlocked container.
  • Rack again right before bottling - about a year after fermentation started.
  • Then bottle and cork the finished mead, and store it in a cool cellar.
  • Age for at least six months before opening a bottle.


All utensils should be sterilized before starting this recipe.  Additionally,  siphon and racking activities should involve sterilized equipment.
Tried this recipe?Let us know how it was!