This recipe makes a smooth, full-bodied mead with sweet honey notes, best served neat or on the rocks

Ingredients:

• 3.8L of wildflower honey or honey of choice
• 20L of water
• Distillers yeast or yeast of choice
• Yeast nutrient

Procedure:

• Heat 10L of water to 70°C and stir in the 3.8L of honey until completely dissolved.
• Add an additional 10L of room temperature water to the honey solution.
• Cool to 21°C using an immersion chiller or naturally letting it cool.
• Aerate by pouring mash back and forth between two buckets.
• Add yeast of choice
• Add 2.5 teaspoons of yeast nutrient (Follow the directions on the label)
• Transfer to a glass jar, or fermenter, install airlock and allow to ferment around 21C for at least 2 weeks
• or until it is finished fermenting.
• After fermentation is finished allow to settle for at least 10-14 days.
• Siphon (do not pour) into your still.

Distillation:

• Make sure to toss heads and tails.
• Make extremely tight heads and tails cuts if you plan on drinking un-aged.
• If you are planning to age your mead, be tight with your heads cut but more liberal with tails cuts.

Finishing your mead:

• Age your mead for 2-3 weeks using lightly toasted American oak chips
• Add a tiny bit of honey to the finished product. Note, this will make the final product slightly cloudy. Lightly filter to remove haze (only if you absolutely must).