Mead - M.B.
Ingredients
4 lbs honey
0.25 oz citric acid
2 Tbsn of freshly made tea
1 tspn grape tannin
Yeast nutrient
Brewer's yeast
0.25 oz citric acid
2 Tbsn of freshly made tea
1 tspn grape tannin
Yeast nutrient
Brewer's yeast
Methods/steps
Bring half a gallon of water to the boil, stir in honey and simmer for 30 mins.
When cool enough, transfer to your fermentation vessel and add a further 4 pints of water (previously boiled) with the citric acid and tea or tannin.
Allow to cool to 19 - 21 centigrade, (65 - 70 F) and add the yeast with nutrient.
After the main fermentation (7-10 days) rack into gallon container and add air-lock.
When the fermentation has ended rack into bottles and store.
LEAVE AT LEAST 12 WEEKS BEFORE SAMPLING!
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