Dry mead recipe

Wash the demijohn.

Fill the demijohn with water and sterilizer.

Wait 30 minutes.

Wash the stockpot.

Pour the sterilized water from the demijohn in the stockpot.

Wash a spoon, a funnel, a thermometer, a bung and an airlock.

Put the equipment in the stockpot with the sterilized water.

Wait 10 minutes and rinse the equipment thoroughly and put them in a dish rack.

Dissolve the honey with 2,5 l new fresh spring water in the stockpot. If nessesary heat the water to a max ~32°C to dissolve the honey completely.

Measure the gravity with a hydrometer.

Fill up with water to desired amount of must.

Pour the honey water mix in to the first demijohn.

Pour the yeast in the demijohn and put on the bung with airlock.

Let it ferment for at least 3 weeks.

Measure the gravity with a hydrometer.

Clean and sterilize the second demijohn.

Rack to second demijohn

Let it rest for at least 3 weeks.

Measure the gravity with a hydrometer.

Clean and sterilize the first demijohn.

Rack back to the first demijohn

Let it rest for at least 3 weeks.

Transfer into bottles. Drink, enjoy and scold in the company of good friends!