Makes: 5 Gallons
13 Pounds of Honey
2 Tablespoons Yeast Energizer
6 Tablespoons Acid Blend
1 Teaspoon Wine Tannin
5 Campden Tablets
Water to Total 5 Gallons
1 Pkg. Lalvin ICV-D47 Yeast
NOTE: If unprocessed honey is being used, it would be best to first cut the honey with water then heat it on the stove to about 180 degrees Fahrenheit for approximately 5 minutes. This is to allow the pollen, wax and bits of bee to float to the top so that you can skim them off before using the honey in a recipe.
Methods / Steps
- Mix together all the ingredients listed above, EXCEPT for the yeast, in an open container (primary fementer). Be sure to crush and dissolve the Campden tablets. Cover with a light towel and let sit for 24 hours.
- After 24 hours, add one package of Lalvin ICV-D47 yeast and allow to ferment 4 to 5 days or until your hydrometer reads around 1.030 to 1.040 on the Specific Gravity scale.
- After 4 or 5 days, carefully siphon the Mead into a Secondary Fermenter so as to leave most of the sediment behind. This is called “Racking”. The Secondary Fermenter should be some type of food-grade container that allows you to attach an Air-Lock to it.
- Allow the Mead to ferment another 2 to 3 weeks under air-lock, or until the hydrometer reads .998 or less on the Specific Gravity scale. Now the mead needs to clear. This usually takes at least and additional 2 to 3 weeks, sometimes as long as 2 months.
- Once the mead has completely cleared, siphon it into a clean container and add a second dose of Campden Tablets at the rate of 1 tablet per gallon. It is then ready to be bottled and aged.