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Dry Mead

Author/Submitted by:
Servings: 1
Categories: Alcoholic Beverages / Brewing / Mead

3  pounds  Clover Honey
1/4  ounce  Tartaric acid
1/2  ounce  Malic acid
    Yeast nutrients as required
1/16  ounce  Tannin
    Steinberg yeast (or any good Wine yeast)
    Water (to 1 gal)

Dissolve the honey in 2 liters (1/2 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.

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