Mead

Instructions

1. Dissolve the honey in as small a pan as possible on a low heat, stirring constantly. The temperature should not exceed 40 degrees.
2. In a second, large pan, heat the water to 40 degrees.
3. When dissolved, add the honey to the apple juice and water. Allow to reduce to 20 degrees.
4. Now, when everything has reached 20 degrees, add the yeast and the nutrient salt.
5. Pour into the fermentation container and seal with the fermentation cap with water lock.
6. Leave to ferment for approx. 7 - 21 days until it stops forming gas.
7. Carefully pump out the brewed mead with a hose into a large pot, you don't want to pull the yeast sediment at the bottom of the vessel with it.
8. Add additional honey to the mead. This gives the finished mead a stronger honey flavour. Stir vigorously until completely dissolved.
9. Now decant into boiled glass bottles and leave to mature in the cellar for at least 1 month.