Makes: 4 Gallons
- Target OG: 1.138
- Appx FG: 1.030
- ABV: 14.5%
- 15 lbs. – light honey (clover, alfalfa or orange blossom)
- 1/4 tsp (0.5 g) – yeast extract or appropriate amount of other yeast nutrient
- 0.1 g zinc-fortified yeas as nutrient
- 3 Tbsp (40 g) dried champagne or mead yeast (Prise de Mousse champagne yeast is excellent)
Add honey, yeast extract and zinc fortified yeast to 1 gallon of water, stir, dissolve and bring to boil for 5 minutes. Skim off coagulated meringue-like protein and discard during the boil. Then add the boiled mixture to 2 gallons of cold water in a sanitized fermenter for total yield of 4 gallons. Mix extremely well, introducing as much oxygen as possible. Original gravity may very depending on the quality of the honey used.
Rehydrate yeast by adding the dry yeast to about 2 cups of preboiled and cooled (to 100 degrees F) water in a covered sanitized glass container. Let stand for 10 minutes before adding to the mixture. When temperature of the mixture is between 72 and 80 degrees F, add re-hydrated yeast and ferment at temperatures above 70 degrees F.
Ferment in a closed primary fermenter until fermentation appears to have stopped and the mead begins to clear. Introducing as little oxygen as possible, carefully transfer by siphoning to a closed second fermenter and let sit for up to a year or until the mead has become crystal clear and there are no signs of fermentation. The mead is now ready to drink or bottle. With careful bottling techniques ad minimizing the introduction of air and oxygen, this mead will age will for several decades, especially if properly corked