Hey Guys and Gals! A simple lemon and honey mead. A good one to start with.
Ingredients
1 gallon water
2 pounds honey
1 medium lemon, zest and juice
1/4 teaspoon Red Star Champagne yeast
Directions
1. Juice the lemon, then zest it, leaving the white pith.
2. Bring the water to a simmer. Add the lemon zest and juice, then pour in the honey. If the honey is hard to pour, stand its container in warm water first.
3. Skim off the floating scum, let cool, and pour into a carboy.
4. Prepare a yeast starter by stirring the yeast into water and letting it stand 15 minutes until bubbling. Add it once the mead has cooled to the temperature on the packet.
5. Bubbling should start after 24 to 48 hours. Keep the carboy about a third empty for frothing.
6. After 6 to 7 days, when the frothing has slowed, rack to a secondary carboy.
7. Ferment 1 to 2 months or more. Sterilize the bottles and siphon slowly so the sediment stays behind. Cap and let age.