Hey Guys and Gals! A traditional mead: wildflower honey, water and yeast, nothing else. This is the one to make first, because every other mead builds on it. Makes one gallon.
Ingredients
3 pounds wildflower honey
1 gallon water
1 teaspoon yeast nutrient
1 packet wine yeast (Lalvin D47 works well)
Directions
1. Warm half the water, without boiling, and stir in the honey until dissolved. Boiling drives off the aroma of a good honey.
2. Pour into your sanitized primary and top up to one gallon with cool water. Shake or stir hard to get air into it.
3. Stir the yeast into half a cup of warm water and let it stand 15 minutes until bubbling. Once the must is below 80F, add the yeast and nutrient.
4. Fit an airlock. Bubbling should start in 24 to 48 hours.
5. After about 2 weeks, when the bubbling has slowed, rack to a secondary carboy.
6. Ferment 2 months or more, until clear. Bottle with a siphon, leaving the sediment behind, and age at least 3 months. It keeps improving for a year.