🍯 Making Mead: Fermentation, Stabilisation and Bottling

A practical walk-through of turning honey and water into mead: choosing gravity and yeast, managing nutrients and temperature, then clarifying, stabilising and bottling safely.

Biology & Life3DModerate60 FPS

A honey-and-water must ferments in a carboy as yeast convert sugar to alcohol and CO₂, then the mead is racked to clarify before residual or priming sugar carbonates it in the bottle.

🔬 What It Demonstrates

Specific gravity falls exponentially from the starting gravity toward a final gravity as yeast metabolise honey sugars; ABV is derived live from that drop, and temperature plus nutrient dosing set how fast and how completely fermentation proceeds.

🎮 How to Use

Pick a stage, set the must temperature and starting gravity, and toggle yeast nutrient on or off. Watch bubbling activity, sediment settling and bottle carbonation respond, while the stats panel tracks day, gravity and ABV.

💡 Did You Know?

Unlike beer or wine, mead has no starch or grape sugars to convert — honey is already almost pure fermentable sugar, so its final ABV is set almost entirely by how much honey went into the must.

⚙ Under the hood

An interactive 3D fermentation vessel where you set must temperature, starting gravity and yeast nutrient dosing, then watch specific gravity, ABV, CO2 bubbling, sediment settling and bottle carbonation respond across three linked stages: primary fermentation, secondary/clarification and bottling.

meadfermentationhoney-winehome-brewingbottlingfood-science

3D · Three.js / WebGL renderer · 60 FPS target · runs fully client-side, no install