For 5 US gallons of about 17%-20% honey mead.
Equipment: basic brewing equipment. I like using glass carbouys with a fitted boot and a air lock so I can watch the fermentation process, which takes about 3 1/2 months.
Pasturized honey is easier to get started than raw honey, but all the healthy stuff is destroyed during the process.
4 tsp citric acid blend
5 tsp yeast energizer or yeast nutrient
If you don't use this, it is great to get the yeast started in beer also.
5 grams wine yeast
I've used reagular bread yeast in a pinch.
1/3 tsp sodium or potassium metabisulphite
This kills any natural yeast or bacterias in the honey. If using raw honey double the amount.
5 US gallons of filtered or distilled water.
Original Specific Gravity should be~1.110
As with all brewing, everything must be sanitized.
If using paturized honey, add honey, acid blend, and yeast nutrient to a gallon of warm filtered water to blend and dissolve honey.
If using raw honey, add honey to 1 gallon of water and heat to just before a boil. This will help the sodium or potassium metabisulphite to kill any natural yeast or bacterias without destroying the nutrients. Remember honey is one of Mother Nature's cure all.
Add to sanitized fermenter with 4 more gallons of filtered water.
Add sodium or potassium metabisulphite and let stand for aleast 24 hrs. If using a plastic fermenter, just lay the lid across the top of bucket without snapping it tight. If using a carbouy, attach a hose instead of an air lock to the boot. Sulfur dioxide needs to be able to escape. Foam over is a concern, so for this period I put the fermenter in a bath tub.
Add yeast after this 24 hr disinfecting period, and seal with an air lock. Foam over can still be a concern in the intial stages of fermentation.
It can take a couple days to even a couple of weeks for fermentation to begin depending on temp, type of honey, type of yeast. So be patient and don't let anyone throw it out.
The fermenter should be stored in the dark or at least out of any dirrect light, at a temp of 65 to 75 degrees F. Like all other brews, mead can be racked during fermentation process to clear it up. I like the stuff on the bottom, so I don't rack it. When I'm through bottling, the wort on the bottum is what I drink first. MMMMM.
When the mead clears and the air lock levels out it is ready to bottle. Unlike beer, it can sit in the fermenter for a little while after it is done fermenting.
Super easy, any viking can do it.
Bottle in brown bottles or green wine bottles. I bottle in 20 ounce brown beer bottles. This stuff is potent, sweet and smooth. Once you start it's hard to stop, so be careful.