Lemon mead recipe

Instructions:

1. Wash

   Wash the demijohn.

2. Sterilize demijohn

   Fill the demijohn with water and sterilizer.

3. Wait

   Wait 30 minutes.

4. Wash stockpot

   Wash the stockpot.

5. Sterilize stockpot

   Pour the sterilized water from the demijohn in the stockpot.

6. Wash extra equipment.

   Wash two spoons, a funnel, a thermometer, a bung and an airlock.

7. Steriliser equipment

   Put the equipment in the stockpot with the sterilized water.

8. Wait

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

9. Slice the lemon.

   Slice the lemon in some slices and remove the yellow and white peel.

10. Dissolve honey

    Dissolve the honey with 3,5 l new fresh spring water in the stockpot. If nessesary heat the water to a max ~32°C to dissolve the honey completely.

11. Fill the demijohn

    Pour the honey water mix in to the demijohn.

12. Add the lemon pieces to the demijohn.

    Add the lemon pieces to the demijohn.

13. Add the yeast

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

14. Fermentation

    

    Let it ferment for at least 4 weeks.

15. Enjoy.

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