Homemade Mead

Ingredients

• 3 kg honey
• 4 g yeast nutrient salt
• 40 g lactic acid
• 10 g wheat flour
• 1 tsp dry wine yeast (Port wine, Malaga or Burgundy)

Instructions

1. 1.

   Add 8 l water and honey to a pot and heat gently to 50 °C while stirring until the honey dissolves. After cooling to 25 °C add yeast nutrient salt, lactic acid, flour and dry wine yeast, then pour the mixture into a fermentation vessel.

2. 2.

   After 2–3 months fermentation is complete. Cool the mead. Sediment settles at the bottom. Insert a clean tube into the vessel, pull it up and keep it below the liquid level to siphon the mead into ten bottles. Store these cool.