Day One:    Thouroughly clean and rinse all equipment with a bleach based solution.  In the stockpot, heat 3 quarts of water and add honey,

                                              stirring continuously. 

                                              If you choose to add spices to your mead, you bring 2 quarts of water to boil, add your flavoring ingredients and simmer for  

                                              15 minutes.  Turn down the heat and add another quart of water and your honey.

                                              As the honey breaks down, it will form a white-ish residue, as shown below, that must be skimmed off.  If the residue has a        
                                              more yellow color, reduce the heat.  Once the residue has ceased to form, remove from heat and cover,  allowing it to cool overnight.

       
    Day Two:  Strain your mixture to remove as much of the spices, if any were added, as possible.  You may need to line your strainer with coffeee                                              filters or cheesecloth.  Add the yeast, stirring it in thouroughly and replace the cover.

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Site created by Joshua Marshall, SIUE.  Last revised 4/26/10