Instructions

1. Alright let's get started. Grab all your brewing materials and the sanitizer and it's time to wash some dishes. This is a very important step. Unless you want to get sick with some kind of funky disease, I highly suggest that you not skip this step. DISCLAIMER: I am not responsible for any missed steps, or any sickness that occurrs from improper sanitation.

2. Now that you have everything washed and sanitized, grab your brew pot and fill it with the best water you can get. Water with alot of chemicals in it will produce off tastes. We don't want that. Once the water is in the pot, its time to bring it to a boil.

3. Once your water is boiling, remove it from the heat. Add the gallon of honey to the hot water at this point. DO NOT add the honey to boiling water as it will burn and will ruin the crucial parts of the honey that make it able to become mead. If you want a not so sweet mead, add less honey (half gallon). For a sweeter mead, add the whole gallon. Now you stir it until the honey and water become one.

4. Once the honey and water are good and stired, it's called a "must". Let the must cool down to around room temperature then grab your funnel and carboy that is sanitized. Put the funnel in the mouth of the carboy and pour the must from the pot to the carboy. Try not to spill any. Mead is good stuff. =)

5. Once you have the must transfered into the carboy and it's cooled off, add your wine yeast to it. Once the yeast is pitched in, its time to put your rubber stopper in the mouth of the carboy and put the fermentation lock in the stopper to release the pressure that will happen when the mead starts fermentation.

6. Now it's wait time. Put the carboy in a closet or something, but somewhere where it's neither scorching hot or freezing cold. Around 75 degrees F is just about right. Room temp most of the time. Afer around 3 -4 weeks, your going to want to rack the mead. Racking is when you siphon the initial brew out of the first container to get the sediment and nasties out of it. So, if you have another carboy, get it and make sure its sanitized, and grab your siphon kit. Siphon the mead out of the first container and put it in the other carboy. You can also siphon it straight into your keg. But dont drink it yet, it's not ready.

7. After anywhere from 4-6 months, it can most likly be consumed. Sometimes though it can take anywhere to a year for a mead to become fully matured. So really its just a sit back game from here. Every 1-2 months get a little sample out of the keg or carboy to taste test it to see how it's coming along. Once it reaches maturity or the taste to your liking, if you did everything right, it should be good to drink without any health issues. Happy Times!! Let me know how you turn out if you dont mind. Thanks for reading.