Food & Fermentation

Mead & Cider Making

Brew Mead and Cider You Can Actually Repeat

12 lessons4 modules9h 25m durationbeginner level

Instructor: StretchLearn Faculty

About this course

This course takes you from a sanitized bucket to a finished, bottled mead and cider using real numbers instead of guesswork. You will calculate honey and apple ratios to hit a target gravity and ABV, run a staggered nutrient schedule, and control sweetness and fizz. Every step is framed around the hydrometer reading so your results are repeatable batch after batch.

Curriculum

Module 1: Foundations, Sanitation, and Gravity Math3 lessons

Sanitation and the Beginner Equipment KitPreview45m
Reading the Hydrometer and Estimating ABV🔒50m
Water, Honey, and Apple Sources🔒40m

Module 2: Mead: Honey Ratios, Yeast, and Nutrient Staggering3 lessons

Traditional and Session Mead Ratios🔒50m
Selecting and Pitching Yeast🔒45m
TOSNA 3.0 Staggered Nutrient Additions🔒55m

Module 3: Cider: Juice, Yeast Choices, and Wild Fermentation3 lessons

Apple Juice Versus Fresh Press in Practice🔒45m
Wild Versus Pitched Yeast🔒50m
Running and Finishing Primary Fermentation🔒40m

Module 4: Stabilizing, Backsweetening, Carbonation, and Packaging3 lessons

Stabilizing and Backsweetening🔒50m
Carbonation: Bottle Conditioning and Forced CO2🔒50m
Bottling, Aging, and Troubleshooting🔒45m