I am sharing my first experiment with Mead, which was a simple and successful recipe of my own design. (Although it is so simple "design" seems to be too generous of a word).
Experienced mazers will be able to tell that this was the experiment of someone transitioning from beer brewing. In hindsight, the heating and subsequent chilling was unnecessary.
Method:
Heat 1 gal of water to 160f and add 24 oz of honey that was purchased from a farmer's market.
Mixed for about 20 minutes and then chilled. Put into primary with yeast. Racked to secondary after 2 weeks. Could read through the carboy after another week or two. Altogether it was in the secondary for 8 weeks.
I intentionally used less honey than most recipes called for and a yeast that would not require any additional nutrients or energizer.
Experienced mazers will be able to tell that this was the experiment of someone transitioning from beer brewing. In hindsight, the heating and subsequent chilling was unnecessary.
Method:
Heat 1 gal of water to 160f and add 24 oz of honey that was purchased from a farmer's market.
Mixed for about 20 minutes and then chilled. Put into primary with yeast. Racked to secondary after 2 weeks. Could read through the carboy after another week or two. Altogether it was in the secondary for 8 weeks.
I intentionally used less honey than most recipes called for and a yeast that would not require any additional nutrients or energizer.