Recipe
1 qt/part honey3 qt/parts water
1 tsp lemon juice
Dry Mead: champagne yeast (will be very dry, try lower abv yeasts)
Sweet Mead:
* wine/ale yeast
* add 2/3 honey, then final 1/3 after 7-10 days
Procedure
boil water (to sterilize)cool to 170F
pour over honey (do not overheat honey)
pasteurize honey water for 30-60min @ 170F
bring volume to 1 gal (or 4 parts)
cool to 80F and pitch yeast
2-3 weeks rack to secondary
age at least 3 mo
bottle and age as long as you can stand
