Primary fermentation usually takes 28 to 56 days, after which the must is placed in a secondary fermentation vessel for 6 to 9 months of aging. Length of primary and secondary fermentation can vary considerably due to numerous factors, such as floral origin of the honey and its natural sugar and microorganism contents, must water percentage, pH, additives used, and strain of yeast, among others. Although supplementation of the must with non-nitrogen based salts, or vitamins has been tested to improve mead qualities, no evidence suggests that adding micronutrients reduced fermentation time or improved quality. Cell immobilization methods, however, proved effective for enhancing mead quality.
Primary fermentation usually takes 28 to 56 days, after which the must is placed in a secondary fermentation vessel for 6 to 9 months of aging. Length of primary and secondary fermentation can vary considerably due to numerous factors such as floral origin of the honey and its natural sugar and microorganism contents, must water percentage, pH, additives used, and strain of yeast, among others. Although supplementation of the must with non-nitrogen based salts, or vitamins has been tested to improve mead qualities, no evidence suggests that adding micronutrients reduced fermentation time or improved quality. Cell immobilization methods, however, proved effective for enhancing mead quality.