Mannaz Mead is our lightest mead and the first product we ever made.

Mannaz Clone Recipe
5 Gallon/19L
OG = 1.035
FG = .998
ABV = 4.9% abv.

Ingredients:

• 5 lbs Raw Wildflower Honey
• 4.5 Gallons Water
• 1 oz. Wyeast Wine Yeast Nutrient
• 5 Campden Tablets (if desired)
• 1 Packet of Wyeast Dry Mead

 
Step by Step
Combine the first four ingredients at 104°F (40°C) stirring vigorously to aerate. 
Wait 24 hours for the sulfites to do their thing, then sprinkle the dry yeast over the top of the must.
Maintain the fermentation at about 62°F (17°C).
Bottle (with priming sugar) or keg when bubbling has completely stopped (should be 14 days).
Enjoy in a week or two!

For general brewing principles and practices please visit our article: How We Brew Everything We Brew

Fire-Drake is a mead based on classical Mexican mole spices. It's amazingly easy-drinking for a beverage with peppers!

Fire-Drake Clone Recipe
5 Gallon/19L
OG = 1.050
FG = .998
ABV = 6.9% abv.

Ingredients:

• 7.25 lbs Raw Wildflower Honey
• 4.5 Gallons Water
• 1 oz. Wyeast Wine Yeast Nutrient
• 5 Campden Tablets (if desired)
• 2 oz. Guajillo Pepper Flakes
• 2 oz. Ancho Pepper Flakes
• 1 oz. Cocoa Nibs
• 5 packets Lalvin D-47 yeast

 
Step by Step
Combine the first four ingredients at 104°F (40°C) stirring vigorously to aerate. 
Wait 24 hours for the sulfites to do their thing, then sprinkle the dry yeast over the top of the must.
Maintain the fermentation at about 82°F (28°C).
Add the pepper flakes and cocoa nibs and wait 1-2 weeks.
Bottle or keg and enjoy in a week or two!

For general brewing principles and practices please visit our article: How We Brew Everything We Brew

Bitter Bee is a delightful hopped mead from Havoc. In-house, they use a complicated low-temperature steep of their hops with multiple additions... you can get almost the same effect with dry-hopping.

Bitter Bee Clone Recipe
5 Gallon/19L
OG = 1.050
FG = .998
ABV = 6.9% abv.

Ingredients:

• 7.25 lbs Raw Wildflower Honey
• 4.5 Gallons Water
• 1 oz. Wyeast Wine Yeast Nutrient
• 5 Campden Tablets (if desired)
• 2 oz. Falconer's Flight 7C's Hop Blend
• 5 packets Lalvin D-47 yeast

 
Step by Step
Combine the first four ingredients at 104°F (40°C) stirring vigorously to aerate. 
Wait 24 hours for the sulfites to do their thing, then sprinkle the dry yeast over the top of the must.
Maintain the fermentation at about 78°F (26°C).
Add the hops after when bubbling has completely stopped (should be 8-10 days).
Wait another week and bottle (with priming sugar) or keg. 
Enjoy in a week or two!

For general brewing principles and practices please visit our article: How We Brew Everything We Brew

Psychopomp is Havoc Mead's sour cherry mead and, due to the fact that they use fermentation cherries from Poland, is difficult to replicate at home. But, when has that stopped a homebrewer from trying?

Psychopomp Clone Recipe
5 Gallon/19L
OG = 1.050
FG = .998
ABV = 6.9% abv.

Ingredients:

• 6.75 lbs Raw Wildflower Honey
• 1/2 Gallon Sour Cherry Juice
• 4 Gallons Water
• 1 oz. Wyeast Wine Yeast Nutrient
• 5 Campden Tablets (if desired)
• 5 packets Lalvin D-47 yeast

 
Step by Step
Combine the first five ingredients at 104°F (40°C) stirring vigorously to aerate. 
Wait 24 hours for the sulfites to do their thing, then sprinkle the dry yeast over the top of the must.
Maintain the fermentation at about 88°F (31°C).
Vigorously degas your mead before carbonating. This is absolutely essential to prevent your final product from smelling like eggs.
Bottle (with priming sugar) or keg when bubbling has completely stopped (should be 8-10 days).
​Enjoy in a week or two!

For general brewing principles and practices please visit our article: How We Brew Everything We Brew

Root of All Evil is Havoc Mead's very popular Ginger Mead. It's surprisingly well-balanced between the dry honey flavor and the ginger spice.​

Root of All Evil Clone Recipe
5 Gallon/19L
OG = 1.050
FG = .998
ABV = 6.9% abv.

Ingredients:

• 7.25 lbs Raw Wildflower Honey
• 4.5 Gallons Water
• 1 oz. Wyeast Wine Yeast Nutrient
• 5 Campden Tablets (if desired)
• 1/8 Cup Lemon Juice
• 1 oz. High Quality Ginger Powder
• 5 packets Lalvin D-47 yeast

 
Step by Step
Combine the first four ingredients at 104°F (40°C) stirring vigorously to aerate. 
Wait 24 hours for the sulfites to do their thing, then sprinkle the dry yeast over the top of the must.
Maintain the fermentation at about 82°F (28°C).
Add lemon juice and ginger powder after 4 days.
Bottle (with priming sugar) or keg when bubbling has completely stopped (should be 8-10 days).
​Enjoy in a week or two!

For general brewing principles and practices please visit our article: How We Brew Everything We Brew

Winter Warmer is our very popular winter seasonal; it's based on an 18th-century Wassail recipe. It takes a little longer to age than most of our other meads, so plan ahead!

5 Gallon/19L
OG = NA
FG = NA
ABV = 10.2% abv.

First thing's first: Make Valkyrie's Choice.
 
Next, add the following to your 5 gallon batch of Valkyrie’s Choice.

• 1 tsp. Potassium Metabisulfite
• 2 tsp. Potassium Sorbate (together with sulfites, this keeps the OJ from refermenting)
• 1 lb. Chopped Raisins
• 8 Cinnamon Sticks
• 1/2 cup Orange Juice Concentrate
• 4 cups VSOP Brandy of your choice
• 4 cups of tea made by boiling the following for an hour:
  • 20 Cloves
  • 8 Cardamom Pods
  • 2 whole Nutmeg, crushed (not grated)

To get this carbonated, unfortunately you have to use kegs or some other pressure carbonation system. But, fear not: It's equally good uncarbonated, and it tastes great served warm!
​
For general brewing principles and practices please visit our article: How We Brew Everything We Brew

Old Wayfarer is the world's first true amber mead, and it's surprisingly easy to make at home!

Old Wayfarer Clone Recipe
5 Gallon/19L
OG = 1.062
FG = .998
ABV = 6.8% abv.

Ingredients:

• 6 lbs Dark Honey: a good, inexpensive blend is Baker's Special from Dutch Gold
• 1/2 lb. Demerara Sugar
• 4.5 Gallons Water
• 1 oz. Wyeast Wine Yeast Nutrient
• 5 Campden Tablets (if desired)
• 2 oz. Medium Toast American or Hungarian Oak Chips (not French!)
• 4 packets Danstar Munich yeast

 
Step by Step
Combine the first five ingredients at 104°F (40°C) stirring vigorously to aerate. 
Wait 24 hours for the sulfites to do their thing, then sprinkle the dry yeast over the top of the must.
Maintain the fermentation at about 88°F (31°C). 
Vigorously degas your mead before carbonating. This is absolutely essential to prevent your final product from smelling like eggs. This is a good time to add those oak chips. 
Age on the Oak for two weeks.
Degas again for good measure, then carbonate in bottle or kegs, and wait another week!

For general brewing principles and practices please visit our article: How We Brew Everything We Brew

Nordic Farmhouse is a subtle, complex wild-fermented mead.

Nordic Farmhouse Clone Recipe
5 Gallon/19L
OG = 1.046
FG = .998
ABV = 5.7% abv.

Ingredients:

• 5.5 lbs Raw Wildflower Honey
• .5 Gallons pure Cranberry Juice
• 4 Gallons Water
• 1 oz. Wyeast Wine Yeast Nutrient
• A few packets of saison yeast (if desired)

 
Step by Step
Combine the first five ingredients at 104°F (40°C) stirring vigorously to aerate. 
Add yeast if desired to jump-start the fermentation.
Maintain the fermentation at about 86°F (30°C).
Bottle (with priming sugar) or keg when bubbling has completely stopped (should be 8-10 days).
​Enjoy in a week or two!

For general brewing principles and practices please visit our article: How We Brew Everything We Brew

Chaos Cyser is our apple mead; it's made with  a dose of Vanilla to make it perfect for year-round drinking.

Chaos Cyser Clone Recipe
5 Gallon/19L
OG = 1.050
FG = .998
ABV = 6.1% abv.

Ingredients:

• 6 lbs Raw Wildflower Honey
• 1 Gallon Apple Juice
• 3.5 Gallons Water
• 1 oz. Wyeast Wine Yeast Nutrient
• 5 Campden Tablets (if desired)
• 5 packets Lalvin D-47 yeast
• 4 tbsp. Vanilla Extract

 
Step by Step
Combine the first five ingredients at 104°F (40°C) stirring vigorously to aerate. 
Wait 24 hours for the sulfites to do their thing, then sprinkle the dry yeast over the top of the must.
Maintain the fermentation at about 86°F (30°C).
Add Vanilla Extract after 7 days.
Bottle (with priming sugar) or keg when bubbling has completely stopped (should be 8-10 days).
Enjoy in a week or two!

For general brewing principles and practices please visit our article: How We Brew Everything We Brew

Valkyrie's Choice is just about the easiest Craft Mead to brew.
Essentially, you're simply mixing honey, water, and yeast in the right proportions.

Valkyrie’s Choice Clone Recipe
5 Gallon/19L
OG = 1.062
FG = .998
ABV = 8.5% abv.

Ingredients:

• 9 lbs Raw Wildflower Honey
• 4.5 Gallons Water
• 1 oz. Wyeast Wine Yeast Nutrient
• 5 Campden Tablets (if desired)
• 5 packets Lalvin D-47 yeast

 
Step by Step
Combine the first four ingredients at 104°F (40°C) stirring vigorously to aerate. 
Wait 24 hours for the sulfites to do their thing, then sprinkle the dry yeast over the top of the must.
Maintain the fermentation at about 86°F (30°C).
Bottle (with priming sugar) or keg when bubbling has completely stopped (should be 8-10 days).
Enjoy in a week or two!

For general brewing principles and practices please visit our article: How We Brew Everything We Brew