Latest News

Bee Pollen as a Yeast Nutrient

As with grape wine, the fermentation and maturation process of mead can vary considerably due to multiple factors. Yeast has specific nutrient requirements for reproduction, with nitrogen (particularly yeast-assimilable nitrogen; YAN) being one of the most important. Other major factors that influence mead fermentation are low pH and low mineral content (lighter honey).

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The Market for Mead is Growing Fast

Mead might be the oldest fermented beverage around but it is relatively unknown nowadays. That might be changing really soon now that mead is that fastest-growing alcoholic beverage in the U.S. today.

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Making Jun Tea and Boozy Jun

Jun tea is a fermented beverage made with green tea and honey. It is closely related to kombucha and is not considered an alcoholic beverage if it is at or under 0.5% ABV. If it’s non-alcoholic, then why are we writing about it on a website about mead? Because it doesn’t have to be non-alcoholic and can be made more like a mead, that’s why. Plus it’s delicious and has possible probiotic and other health benefits.

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The BeeCraft Mead Company Opening

The BeeCraft Mead Company in Dawsonville is having their grand opening this weekend!

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Clearing Cloudy Mead

When I started making mead at home, I didn’t concern myself much with a cloudy batch. It still tasted good and would usually clear in the bottle over time, so why bother?

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A Yeast for Every Season

Yeasts are small single-celled microorganisms classified as members of the fungus kingdom. More importantly, the species Saccharomyces cerevisiae loves to convert carbohydrates (sugars) into carbon dioxide and alcohols (ethanol mostly). There are also some other yeast species and bacteria that are utilized to make mead, wine, beer, etc., but Saccharomyces cerevisiae is king.

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Why Georgia Mead?

Georgia Mead is the culmination of more than 10 years of promoting sustainable agriculture in this state.

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