Standard Mead Recipe for 1 Gallon
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3 LB Honey
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Add to ½ Gallon of water in a saucepan.
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Heat on low till foam forms on the top.
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Skim the foam off (Needed if raw unfiltered honey)
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If adding a fruit flavor do it now: anywhere from ¼ to 1 cup depending on the strength.
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Cool down to room temperature put aside ¼ to add the yeast into and mix well.
I recommend 10 g Epernay II, Wine Yeast found at most homebrew suppliers. -
Prepare a 1-gallon bottle that can take a fermentation lock by using a mild bleach solution to sterilize it. Flush with water to remove the bleach residue.
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Pour in the honey solution, add the yeast and enough water to complete the gallon of water.
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Place a fermentation lock on the bottle and place in a cool dark place.
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Check for bubbling in the fermentation lock to see it is active.
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Check the water in the lock and keep it filled at the normal level, if it drys out you can contaminate your Mead and spoil it.
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Check back weekly for activity. If it stops bubbling gently swirl the bottle around to mix up the yeast.
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Once it is done let it sit for about 30 days to let the dead yeast settle to the bottom.
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You can fill up to 6 16oz bottles from this using a simple siphon.