Hi everybody! I am thinking of making a mead for a friend and would like it ready in early January 2026. I am thinking of doing a session metheglin and using a beer yeast to help it finish in about 2.5 months. Spices would be more wintery/ baking such as clove, mace and cinnamon.
I am aiming for a 3 gallon batch and feel that perhaps a beer yeast would be the best option to achieve a full fermentation and provide flavor that I am hoping for. My biggest question is what beer yeast would you recommend? Saison, or IPA, Scottish ale…? (I know Kveik would ferment fast, although I would rather not go that route for this mead. That is a different brewing project I want to do )
Do you know of any good recipes I can use for inspiration?
Thanks for any ideas or tips you can throw my way!
Because you plan for early January, start fermentation now/soon, and maybe bottle or keg by mid‑December to give a little conditioning time. If you want retail‐ready, maybe allow 4‑6 weeks post‐fermentation to mellow.
I just pitched 71B this evening with an OG of 1.070. Tasting my must I did not get the spice flavor I was hoping for, so it may be more of session strength alcohol and session strength spice flavors.
I make a lot of hydromels i.e. session meads. 71B is a great choice, it is known for enhancing mouthfeel which is helpful in preventing a thin mouthfeel.
I recommend transferring into a secondary after fermentation then giving that a week around room temperature then store cold for a month. Then I would use a fining agent before packaging to get it completely clear. I prefer chitosan and kiesesol which takes a few days but other finings are “fine”.
Also, it’s not nearly too late to add more spices.
)