Traditional Mead

Classification: mead, traditional mead

Source: John Carl Brown (brown@ cbnewsh.cb.att.com) 3/12/92

However, I plan to make this a sparkling mead by priming with 1/2 cup of corn sugar when bottling.

Ingredients:

12--1/2 pounds, honey (6--1/2 of clover, 6 of wildflower)
4 teaspoons, acid blend
5 teaspoons, yeast nutrient
2 packages, Red Star Pasteur Champagne yeast

Procedure:

On process, there is contention about the need to boil honey. I've seen suggestions to use campden tablets, to pasteurize by holding at 170 degrees, and to boil for only 15 minutes. Honey itself inhibits bacterial activity but does not kill organisms. Advocates of non-boiling feel too much flavor and aroma are lost by boiling. On the other hand boiling is said to ensure a clean wort and aid in clearing. I boiled, rehydrated the yeast and pitched at 80 degrees and then have kept the carboy in a 70 degree room.