1 Gallon of good drinking water
3 lbs of raw honey (1 quart)
2 tbls acid blend
1 tsp yeast nutrients
2 campden tables
1/2 tsp tannin
1 pkg KL V1116 Lalvin yeast wine
Dissolve honey in 1/2 gallon of warm water
Stir in nutrients, acid and tannin until dissolved
Add rest of cool water
Stir in Crushed Campden tables until dissolved
Cover with lid and airlock
Let stand overnight in a warm room
Check Specific Gravity (SP) it should be 1.100
Add yeast and stir to dissolve
Cover and let stand overnight
Move to secondary fermenter with airlock
When SP reaches 1.020 Rack
Rack when SP reaches 1.010
Continue to Rach every 3 months (taste each racking) until you are satisfied with the taste
Stable the wind and bottle
For sweeter mead, add 1/2 cup raw honey dissolved in 1 cup of mead.
Rack every 6 weeks, adding more honey until the desired taste and then stabilize and bottle.
Mead takes much longer to ferment than other wines. My first batch took 18 months before it was ready to bottle.