My Mead

For Five Gallons Ver. 3.3



10 lbs. honey
2 cups raw dark brown sugar
27.5 gms. citric acid
3 tsp. yeast nutrients
1/6 oz. tannin
10 sticks cinnamon
all the juice from 2 large oranges
2 tbls. each: ground nutmeg, star anise, allspice
2 envelopes Pasteur Champagne active dry wine yeast

Dissolve all of the ingredients except the yeast in 4 gallons of warm water, then put it in the five gallon jug with ten campden tablets adding cold water to bring to five gallons.

Add the yeast after 24 hours.

Ferment until gravity reaches zero, rack and add five campden tablets.

Let sit for two months, rack and add five campden tablets.

After one month add sparkalloid (five tsp. simmered in three cups of water), let sit another month and rack, adding five more campden tablets.

Do again and you're ready for bottling.

Sometimes I like to put a stick of cinnamon in each bottle at bottling time.

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