Recipe - Dry Mead

3 pound Clover Honey
One fourth ounce Tartaric acid
One half ounce Malic acid
Yeast nutrients as required
1/16 ounce Tannin
Steinberg yeast (or any goo
Wine yeast)
Water (to 1 gal)

Dissolve the honey in 2 liters (One half gal) warm water together with the
nutrients, acid, and tannin. Make the volume up to 4.5 liters (1 gal) with
cold water and add 100 ppm sulphites. After 24 hours add the yeast starter
and allow to ferment to dryness. Thereafter follow the basic procedure.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini