Dry mead
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Recipe by: laurenzelle
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
3 lb Clover Honey 1/16 oz Tannin
1/4 oz Tartaric acid Steinberg yeast (or any goo
1/2 oz Malic acid Wine yeast)
Yeast nutrients as required Water (to 1 gal)
Dissolve the honey in 2 liters (1/2 gal) warm water together with the
nutrients, acid, and tannin. Make the volume up to 4.5 liters (1
gal) with cold water and add 100 ppm sulphites. After 24 hours add
the yeast starter and allow to ferment to dryness. Thereafter follow
the basic procedure.
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