Mead
| Honey (avoid strong honey) | 1.5Kg |
| Tartaric Acid | 1 tsp |
| Malic Acid | 1.5 tsp |
| Super Yeast Nutrient | 2 tsp |
| All Purpose or Port Yeast | |
| Wine Tannin | ¼ tsp |
| Water to 5 litres |
METHOD:
Dissolve the honey in 2 litres of hot water in a bucket and add 2 crushed
Campden Tablets. Make up to 5 litres with cold water and add the acids, tannin
and nutrient, and transfer to the fermentation bottle. Allow a period of 12 to
24 hours before adding the yeast. Keep in a warm place and allow to ferment
until the hydrometer reading is about 990. The first racking should be done soon
after adding one crushed Campden Tablet. Meads are generally slow to ferment and
slow to clear, but racking should be done at least every one to two months until
completely clear. Once clear you may stabilise with Potassium Sorbate, sweeten
to taste if necessary and bottle.
With compliments
Tasmanian Home Brewing Supplies 222 Liverpool Street Hobart 62 346230