2 gal
real cold water in a 5 gal carboy *
12
lbs of Pure LibertyBee Honey *
1 1/2
gallons of cold water
4
tsp of Mead acid mix
3
tsp of yeast nutrient
1/4
tsp of irish moss
Put
honey and water in a large pot and heat until it simmers. I don’t boil my must, just simmer for ˝ hour
and skim off the foam, but the recipe calls for boil 15 minutes to clear.
Fill
5 gallon carboy with 2 gallons of real cold water.
Pour
must into carboy and fill with water if needed to make 5 gallons
When
temperature cools to less than 85 degrees F, add 1 package Champagne yeast
Set
in a cool dark place for 6 weeks then bottle
(note .. my first batch had a
slight aftertaste like “fresh made” bread.
I found out later this is due to setting on the dead yeast that forms at
the bottom of the carboy. You can eliminate this by racking the mead a couple
of times during the first 6 weeks). Ready to drink in 1 more month (just put this
in although I know some of you willhave it ˝ gone by now). At one year it was very
mellow.If you have trouble finding any ingredients send me email at
DaveHamilton@alltel.net.. I have a list of suppliers I can forward to you
*hey, you don’t see the recipe on the back of Nestle Chocolate Chips telling you to use Hershey’s