Herbs-De-Provence Wines, Sherries, and/or Meads

• 3 1/2 lbs Orange Blossom Honey
• 3/4 oz. Herbs de Provence
• warm water to one gallon
• 1 level teaspoon mead yeast nutrient or wine yeast nutrient
• 2 level teaspoons acid blend
• 1/8 tsp grape tannin
• White Labs WLP720 Sweet Mead or Lalvin 71B-1122 Yeast

Tie herbs in piece of nylon with sanitized glass marble and toss into primary. Add honey
to warm water and stir until dissolved. Add nutrient and acid blend and stir some more.
Sprinkle grape tannin on bottom of primary and pour honey/water in primary. Cover primary
and allow water to cool to room temperature. Add yeast in an activated starter solution and
cover primary with sanitized cloth. Stir twice daily until specific gravity drops to 1.030.
Remove bag of herbs and transfer to one-gallon secondary. Top up if needed and affix airlock.
Wait until fermentation stops, rack, top up, and fit airlock. Repeat and two months. Mead
should be clear, but if not wait another two months and rack again. Stabilize with potassium
sorbate and finely crushed and dissolved Campden tablet. Wait 30 days and bottle. Age at
least six months. Longer is probably better. Flavor is complex. [Author’s own recipe]