INGREDIENTS:
About 4 gallons of
spring water
12 pounds of honey
2 packets of champagne
yeast (see Note at page end)
some acidifier
some yeast nutrient
(Home brew shops just have it as acidifier)
glass demijohn -
at least 5 gallons in capacity
cork and bubbler
DIRECTIONS:
Everything
must be immaculately clean and sterilized with brewers sterilizing stuff
(I think you use campden over in the US) Never use soap.
boil
water and as it starts to cool add honey and mix with sterilized spoon
pour
into demijohn and add yeast and nutrient
cork
with standard brewers bubbler in the top
for about 4 weeks
while it goes mad producing alcohol
bottle
when most of the activity has stopped
leave
for a further couple of months in the bottle
If the climate is
cool you might have to leave it in the main bottle for much longer
cap
with beer tops or use the Grolsch type bottle
If
you bottle too early bottles may explode
If
you get the right time you will get a sparkling mead
You
can also add cinnamon and cloves to the main mix to get a spiced mead
NOTE:
ONLY
use champagne yeast - better taste and more alcohol
Every
couple of minutes the mix should have cooled to about 90F before you put
the yeast into it
