Dry mead

1 servings

Ingredients

Quantity	Measure	Ingredient
3	pounds	Clover Honey
¼	ounce	Tartaric acid
½	ounce	Malic acid
		Yeast nutrients as required
1/16	ounce	Tannin
		Steinberg yeast (or any goo
		Wine yeast)
		Water (to 1 gal)

Directions

Dissolve the honey in 2 liters (½ gal) warm water together with the nutrients, acid, and tannin. Make the volume up to 4½ liters (1 gal) with cold water and add 100 ppm sulphites. After 24 hours add the yeast starter and allow to ferment to dryness. Thereafter follow the basic procedure.