Making Mead

Yield 1 gallon

3 1/4 lb Honey
7 pts Water
3 tsp Malic Acid
1 1/2 tsp Tartaric Acid
1/4 tsp Tannin
3/4 tsp Energizer
2 tablets Campden, crushed
1 package Sauternes yeast

1. Wash and drain containers. 2. In primary (container) dissolve honey in 1/2 gallon warm water with acid and tanning. Add remaining ingredients EXCEPT yeast. Cover primary. 3. After 24 hours add yeast. Cover primary. 4. Stir daily, check S.G. 5. When S.G. reaches 1.030 (5-6 days) siphon wine off sediment into glass secondary. Attach Airlock. 6. When ferment is complete (S.G. reaches 1.000) siphon off sediment into clean secondary. Reattach lock.