* 35 lbs. clover honey
* 5 gals. spring water
* 2 packets of Champagne yeast

Procedure:

Pour water into an 8 gallon ceramic coated pot and cover. Bring to a boil.  Turn the heat down to a simmer and stir in honey. Let simmer for 20 minutes.  Stir occasionally.  Skim foam off the top. Let it cool down for several hours while covered.  When cooled to room temperature or slightly warmer (70-98 degrees farenheit), add yeast.  Siphon into 6 gal. carboy and top it with an air trap. place in a slightly warm, dark place.  It may take 3 to 4 months to ferment. Rack once or twice as needed.  Bottle after 4 months and let age at least 8 months.  For more information about making mead go to The Brewery.

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