water to one gallon
1/4 tsp. tannins
1 tsp. yeast nutrient
wine yeast (I recommend pasteur champagne)
Combine honey and water in a large pot. Stir to dissolve the honey, and bring to a boil. When it begins to boil, a foam will come to the top of the liquid, skim this off and discard it. (This saves having to do very frequent racking, as without this step your mead will naturally produce sediment over time). This step also kills wild yeasts in your honey, so that no sulfur compounds are needed to kill them off! Allow the liquid to cool to at least 80 degrees Fahrenheit while covered, then add in the tannins, yeast nutrient, and yeast. Place in fermentor, fit with a cover and an airlock, and you're on your way to a dark, strong, sweet mead!
Tips: For an easy way to get your tannins into the must (the juice you're fermenting) see Tannin Tip , and for more information on mead, some helpful tips, and some fun variations, visit my medium mead page: Mead Tips.
Related Recipes: meddyglyn, light mead, medium mead, apple cider, pear cider