water - to 6 gallons
3 tea bags (tannin)
6 tsp. yeast nutrient
1 pkg. wine yeast (Red Star Premier Cuvee)
Add cool water to make 6 gallons volume.
Stir to put honey into solution in water.
Steep tea bags in boiling water. Once steeped, pour into honey/water blend.
Add yeast nutrient and stir. Take Specific Gravity NOW!
Test temperature to throw yeast. Temp should be between 65 + 80 degrees F. A bit over 80 will still be OK. Throw yeast.
Close bucket and add air lock.
When SG = 1.020 - 1.040, rack wine to 6 gallon carboy. What's left behind CAN be used to cook meat and make a GREAT gravy. This may be any time from day 6 through day 30. If mead is fermenting too slow, you can add 1-3 tsp of yeast energizer and reseal with air lock.
When fermentation stops, mead will be fully clarified. This may be any time from 2 to 4 months. You can then bottle the mead. We bottle mead in beer bottles.
To make your mead even better, filter it before you bottle it to remove sediment and winemaking chemicals. This makes the mead smoother and drinkable sooner. It also enhances the appearance of the mead by improving clarity GREATLY.
