A few hundred people, at least, have tasted my mead without complaint, so this recipe works. Since my yeast usually dies of alcohol poisoning, no one notices it's bread yeast. That's my theory.
For 1 gallon, 3 lbs honey, spring water to make a gallon (about 3 quarts, peel of 2 small lemons - pared thin with a veggie peeler, 1/2 tsp yeast, regular fleischmanns (not rapid rise), and I put in the peel of a few grapes for tannin. Slowly bring honey, lemon peels, grape peels, and half the water to a boil, reduce heat, stir and simmer for 20 minutes. Let cool in pan some, then poor into clean bottle, top with extra water to proper level, stir. let cool to about 90 degrees, just cooler than body temp. Add yeast. Cap with breather put in warm closet. Takes 4 to 6 weeks. Siphon off, chill and serve. Discard sediment
Last edited by Gypsi; 01-04-2012 at 09:12 AM.
Reason: out of practice, fixed recipe.
Live and learn. EFB vaniquished and sterilized. Harvested honey. Now heading off the fall swarms.