Instructions

1. Combine 1 gallon of water and 4 pounds of honey into a 12-quart or larger stainless steel stockpot. Stir with a long-handled spoon to mix the two liquids together.

2. Insert a cooking or candy thermometer into the mixture and heat to 145 degrees Fahrenheit. This will kill any bacteria that may be in the honey without altering the chemical makeup of the honey. Hold the honey mixture at 145 degrees Fahrenheit for 20 minutes.

3. Pour the honey mixture into the brewing vat of your wine-making kit. Cover and allow the mixture to cool to room temperature.

4. Add 1 package of champagne or white wine yeast to the mixture and stir to distribute it throughout the beer.

5. Secure the cover on the vat and attach the air-lock to the lid according to the instructions included with the kit.

6. Place the entire brew vat in an area of your home where the temperature will remain between 65 and 85 degrees and the brew will not be jostled while it ferments.

7. Allow the beer to ferment for 60 to 90 days. The longer you can wait, the clearer the final mead will be.

8. Siphon the beer from the vat into clean bottles with tight-fitting lids. The wine-making kit should include a tube siphon, but any food-grade plastic tubing will work.