Dry Mead



INGREDIENTS:

3 lb Clover Honey

1/16 oz Tannin

1/4 oz Tartaric acid
Steinberg yeast (or any goo
1/2 oz Malic acid Wine yeast)

Yeast nutrients as required

Water (to 1 gal)

DIRECTIONS:

1. Dissolve the honey in 2 liters (1/2 gal) warm water
together with the nutrients, acid, and tannin. Make the
volume up to 4.5 liters (1 gal) with cold water and add
100 ppm sulphites. After 24 hours add the yeast starter
and allow to ferment to dryness. Thereafter follow the
basic procedure.



Dry Mead