Small Batch. Every Time.
From honey to bottle. The process behind every small batch of Random Access Meadery craft mead.
Honey is where every batch begins. It provides the fermentable sugars that the yeast needs, but it also contributes flavour and aroma to the finished mead. Different honeys can bring very different characteristics, from delicate and floral notes to deeper, richer, more complex flavours.
Choosing the right honey can therefore have a significant effect on the finished craft mead. We do not see honey simply as a source of sugar. It is the foundation of everything we make.
The mixture of honey and water is known as the must. This is the starting point for mead fermentation. The honey is carefully mixed with the water before the yeast is introduced, and the ratio of honey to water plays a significant role in determining the final strength and character of the mead.
Depending on the recipe, this is also where other ingredients become part of the process. Fruit, spices, and botanicals can all be used to create different styles of craft mead. A fruit-based mead, for example, is commonly known as a melomel, while mead made with herbs, spices, or botanicals falls into the broader category of metheglin. These ingredients are not there simply to make mead taste different. They become part of the character of the finished drink.
Fermentation is the most important stage of mead making. Once the yeast is introduced, it begins converting the sugars in the honey into alcohol and carbon dioxide. The process takes time, and we do not treat fermentation as something to rush. Quality craft mead cannot be hurried.
We monitor our batches as they develop, paying attention to fermentation progress, temperature, and specific gravity. Specific gravity gives us a way of measuring how much sugar remains in the fermenting mead. As fermentation progresses and the yeast consumes those sugars, the reading changes. This allows us to understand what is happening inside the fermenter rather than simply guessing.
Once a batch has finished fermenting and we are happy with how it has developed, it is prepared for bottling. The finished mead is transferred into bottles, sealed, and labelled before becoming part of the Random Access Meadery range.
By this point, the journey from honey to craft mead is complete. What started as honey, water, and yeast has been transformed through fermentation and time into a finished alcoholic drink ready to be enjoyed.
The final step is yours. After all the honey, fermentation, patience, and careful preparation, there is only one thing left to do. Pour it.
Craft mead is made to be enjoyed. Serve it chilled, pour it over ice, or drink it however you prefer. Take a moment to appreciate the colour, aroma, and flavour before deciding what you think. Every bottle is the result of weeks of work, and it deserves to be savoured.
Ready to taste the result?
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