Vanilla Mead (5 Gallons)

• 9 lbs of mesquite honey
• 1 tblsp gypsum to harden up the water a bit
• 4 ounce bottle of Madagascar vanilla extract
• 6 tsp yeast nutrients
• Champagne yeast

Hydrate the yeast in a cup of lukewarm water. In a separate container, dissolve the
yeast nutrient in another cup of lukewarm water. Mix the honey in two gallons hot water
in a primary and stir well to dissolve the honey. Then add three gallons minus two cups
of cool water and stir some more to mix ingredients and oxygenate the water. Add the
yeast and yeast nutrient. Cover and ferment 7 days. Transfer to a glass carboy and
fit airlock. Allow to ferment out (30-45 days). Taste. If too dry, stabilize and add
another cup of honey, stir, and taste again. Wait 10 days and rack and top up. Allow
to bulk age 60 days and rack into bottles. Age 1-2 years (the improvement between one
and two years will astound you). [Adapted from a traditional recipe]