Guava Mead

The first time I made a Costco Mead that didn’t taste like rocket fuel after 2 months. The guava nectar replaces water in a normal recipe.


  • 1 gallon glass carboy
  • Wine Whip
  • 3 lbs organic clover honey (Costco, it was on sale)
  • 1 pack guava nectar (Costco)
  • 1 packet Lalvin ICV D47 yeast
  • 1 tsp yeast nutrient
  • 2 tsp yeast energizer


  1. Pour all honey into carboy.
  2. Pour guava until 3/4 full.
  3. Mix.
  4. Add, yeast packet, nutrient, and energizer.
  5. Mix.
  6. Watch for vigorous fermentation and overflow. (first 12-48 hours)
  7. Let sit until fermentation slows. (Month 1)
  8. Rack off of pulp bed into secondary.
  9. Bottle condition. (Month 1.5-2)


  1. Chill and pour into stemless wine glass.
  2. Consume sooner and store in cool space to slow fermentation and sweetness.


  • Can I strain the pulp out? I don’t think it’s worth it.
  • What happens if I keep it at warmer temps fermenting for 3 months? I feel like it could ferment longer.
  • What is my ABV, I haven’t done a gravity reading at mixing, my guess is use the hydrometer?