Makes: 1 Gallon
2 tsp Acid Blend
2 Tbsp Yeast Nutrient
3 Campden Potassium Metabisulphite Tablets
1 tsp Grape Tannin Powder
1 packet Red Star Cote Des Blanc
6 lbs Clover Honey
Steps / Procedure
In a very clean stock pot, combine 1 gallon of bottled spring water (do not use distilled water) with the honey. Rinse honey jar with water from the pot.
Heat the mixture to 180°F. Reduce the heat and hold the temperature between 175° and 180°F for 10 minutes. Stir occasionally and skim any white film (bees wax) off of the surface. Do not allow to boil.
Remove kettle from heat and place it in a sink of cold water to reduce its temperature. Stir occasionally and change the sink water when it becomes warm. Do this until temperature is below 85°F.
Clean and sanitize primary fermenter and airlock.
Place two gallons of bottled spring water in the sanitized fermenter pail. Allow the water to splash around so it picks up oxygen.
Add the pasteurized honey then, using a sanitized spoon; vigorously stir in all the remaining ingredients except the campden tablets and yeast.
Pitch the yeast by sprinkling it on the surface of the must. Close the primary fermenter and attach the airlock. Allow it to ferment at room temperature for 14 days or until the activity in the air lock slows to less than 1 bubble per minute, whichever is longer. Bottle mead.