Beer Style: Open Category Mead (26C)
Recipe Type: other
Yield: 5 US gallons
Add honey, nutrient, acid and 2 gallons water to the brewpot. Bring slowly to 170 degrees F and hold for 30 minutes to pasteurize. Skim off any white scum from the surface as it forms. Pour into a carboy containing cold water, top off with water to 5 gallons. Pitch yeast when cooled to 80 degrees F. This will take awhile due to sugar content. Ferment at 65-80 degrees F until some clearing is evident (usually 6 months, sometimes as long as a year). High tempratures (up to 80 or so) won't hurt mead (unlike beer). At this point, rack to another carboy. Bottle or keg when mead is CRYSTAL clear. This could take awhile!