Traditional Mead

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

Day 2

Check Specific Gravity (SP) it should be 1.100

Add yeast and stir to dissolve

Cover and let stand overnight

Day 3

Move to secondary fermenter with airlock

Racking

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.