Dry mead (honey wine)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3.00 | pounds | Clover Honey |
| ¼ | ounce | Tartaric acid |
| ½ | ounce | Malic acid |
| Yeast nutrients as required | ||
| 0.06 | 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.