Varietal Mead, Dry

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  • 2-2.5 lbs quality varietal honey
  • 1 tsp yeast nutrient
  • 1-3/8 tsp citric acid
  • 1/4 tsp yeast energizer
  • Water to make up 1 gal (about 3 liters
  • 1 sachet Montrachet yeast

Boil the honey in half the water, stirring occasionally until the honey is dissolved. Reduce
heat to simmer for 30 minutes, skimming all scum off top as it forms. Stir in citric acid, yeast
energizer and yeast nutrient. Cover primary and set aside until it assumes room temperature. Add
activated yeast as a starter solution and recover the primary to keep dust and insects out. Stir
daily until fermentation ends – about 2 weeks. Transfer mead to secondary and attach airlock.
Retain in secondary for 60 days from transfer date. Rack to a sanitized secondary, top up and
reattach airlock. Set aside undisturbed for 60 days and rack again. If brilliantly clear, wait
30 days to see if light dusting develops on bottom. If so, wait additional 30 days and rack, top
up and reattach airlock for another 30 days. If not brilliantly clear, wait full 60 days and rack,
top up and reattach airlock. Then follow previous instructions when mead is brilliantly clear.
Sulfite with one finely crushed and dissolved Campden tablet, bottle and set aside to age one year
minimum. [Author’s own recipe]