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Ingredients

	Recipe Info
	Contributor	Jamie Gillies
	Rating

For 3 gallons.

4.5 to 5lbs wildflower or clover honey, preferably raw
4.5 to 5lbs buckwheat honey, preferably raw
2.25 gal filtered water
1 pkg wine yeast, we used Lavlin Narbonne
1 tsp yeast nutrient
1/2 tsp yeast energizer (optional)

Instructions

We came up with this because we wanted a strong charactered, quick, sweet mead. We meant to stop he fermentation early on to keep it weak but didn't and got 7% alc. It came out great, very tasty and smooth, don't expect a great clarity level though. No aging needed - we took it to an event under a month later and our friends drank all 9 bottles. I'd be curious to know what some more time would have done to it.

Chill a portion of the water. Sanitize your equipment.

Mix the honey in a stockpot with half a gallon of water, heat to 140F to 145F, taking care not to overheat, keep it there for 25 minutes. Add yeast nutrient. If you want a stronger alcohol content add energizer.

Pour the must in the fermenter bucket, add water to bring it up to 3 gallons. Rehydrate the yeast 15 minutes before you plan to pitch it, the must needs to be within 5 degrees of room temp.

Stir up and add the yeast once the 15 mins have passed, stir the must vigorously as long as you can stand to, get all the air in it you can. Close it up and add the airlock.

Rack to secondary after 1 to 2 weeks. Bottle after another 1 week to 2 months, the sooner you do the more likely you are to get carbonation in the bottle (use strong bottles).

Enjoy!

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