- 1,36 kilo Honey for a dry mead or
- 1,8 kilo Honey for a medium sweet mead or
- 2,25 kilo Honey for a sweet meat
- 0,5 teaspoon tanine or one cup of cold tea
- 2 teaspoons citric accid
- 1,5 teaspoon yeast nutrient or 2 nutrient tablets
- 1 sachet sherry type yeast
- In advance, prepare the yeast starter to activate the yeast.
- Place the Honey in the initial fermentation vessel or bucket and make up to 4,5 liters with hot water. Stir well with a wooden or plastic spoon until the Honey is dissolved. Cool down to 21° C and add the tanin, nutrient and accid. Stir well to dissolve. When properly dissolved, add the activated yeast. Cover closely.
- After seven days, rack into a demijohn. topping up to the shoulder with cooled, boiled water if necessary. Fit a bung and airlock and set aside in a warm place to ferment to completion. Rack from the lees in due course when the mead falls star-bright.
- You do not have to use one type of Honey. when you expiriment with different type trough one another, the taste of the mead will be different.