Subject: Re: Looking for Mead Recipes
From: ngoforth.boulder.earthnet.net (Nelson Goforth)
Date: Sun, 21 May 1995 23:18:52 -0700
The recipe that I've used several times for yer basic still mead is:
12 lb honey
4 tsp acid blend
5 tsp yeast nutient
14 g champagne yeast (2 pkg)
boil honey, acid blend and yeast nutrient with 1 gallon of water (you don't really have to boil, or really even heat honey, supposedly, but I do). Add to the fermenter with enough water to make 5 gallons. Pitch yeast when the mixture has cooled to 90F or lower. (I start the yeast in a little water and honey). Ferment 1.5 to 2 months. Age 10 months or better.
Also, try the Papazian book on mead for the variations on a theme (melomels, hypocrases, cysers, and a history of the drink. There are some internet resources on mead (and print as well - The Meadmaker's Journal being one) but I don't have the material at hand.