INGREDIENTS:
- 3 pounds honey
- 2 tablespoon acid blend
- 1 teaspoon nutrients
- 2 campden tablets
- 1/2 teaspoon tannin
- 1 package champagne yeast
- water
- Dissolve honey in 1/2 gallon of warm water with nutrients, acid and tannin. Add cold water to make up to 1 gallon. Add crushed campden tablets. Let sit overnight.
- Specific Gravity should be 1.100. Add yeast and place in secondary fermentor. Rack when Specific Gravity reaches 1.020. Rack again when Specific Gravity reaches 1.010. Continue to rack every 3 months for 1 year.
- This method will yield a dry mead. For a sweeter mead, add 1/2 cup honey dissolved in 1 cup mead. Rack every 6 weeks, adding more honey, until fermentation has ceased. Then rack every 3 months for 1 year with no further honey additions.
- Bottle the wine when you are sure it is stable.
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