A Very Ancient Craft
4 to 4 1/2 Ib. honey in about 6 pints of water to make up to a gallon, S.G. 1.120
Maury or sherry yeast
1/2 cup cold strong tea
9 oz. citric acid
1 1/2 nutrient tablets
When fermentation appears to be coming to an end, check the S.G. and if it is 1.010 or below add enough honey or sugar to bring it up to about 1.020. An ounce of sugar or 14 oz, honey raises the gravity about two degrees. If the mead continues to ferment so much the better: continue additions as may be necessary to finish the fermentation about 1.020.
This mead will take longer to mature than the table mead, because it contains a good deal more alcohol.