Chapter 1
All of the equipment listed below is essential in order to follow modern mead-making practices. To help simplify the equipment required, we have created categories of equipment.
Vessels
10-litre food-grade plastic bucket, with lid (the lid should be tight-fitting and have a hole with a grommet installed for an airlock)
five-litre glass demijohn
Demijohn bung, with a hole to fit the airlock
Airlock for the bucket and demijohn
Measuring Equipment
Triple-scaled hydrometer
100ml cylinder
Stick on thermometer
Probe thermometer
250ml microwave-safe measuring jug
Wine thief or a stainless steel turkey baster
Large stainless steel spoon
Baking scales
Micro-accurate scales, accurate to 0.1g
Transferring and Bottling
Auto-siphon with tubing
Bottling stick
Hand crown capper for 26mm caps or twin lever hand corker
Bottlebrush
