Basic Mead

Ingredients

 * 1,36 kilo honey for a dry mead or
 * 1,8 kilo honey for a medium sweet mead or
 * 2,25 kilo honey for a sweet meat
 * 0,5 teaspoon tanine or one cup of cold tea
 * 2 teaspoons citric accid
 * 1,5 teaspoon yeast nutrient or 2 nutrient tablets
 * 1 sachet Sherry type yeast

Directions

 * 1) In advance, prepare the yeast starter to activate the yeast.
 * 2) Place the honey in the initial fermentation vessel or bucket and make up to 4,5 liters with hot water. Stir well with a wooden or plastic spoon until the honey is dissolved. Cool down to 21° C and add the tanin, nutrient and accid. Stir well to dissolve. When properly dissolved, add the activated yeast. Cover closely.
 * 3) After seven days, rack into a demijohn. topping up to the shoulder with cooled, boiled water if necessary. Fit a bung and airlock and set aside in a warm place to ferment to completion. Rack from the lees in due course when the mead falls star-bright.
 * 4) You do not have to use one type of honey. when you expiriment with different type trough one another, the taste of the mead will be different.