Did you know that the yeast that makes wine and mead is also a fungus? I typed this out for someone else, but figured some of you might like this as well.

A SIMPLE TRADITIONAL MEAD
2.5 to 3 pounds of raw honey.

12 cups of water

1/2 a pack of yeast (I suggest LALVIN EC-1116 or 71B)

1-gallon carboy

1 airlock

sanitizer

Add a half-gallon of clean filtered water to the large pot and bring it to a warm temperature, but do not bring it to a boil. Add 2-3 lbs of raw honey (2 pounds for a dry mead or 3 pounds for a sweet mead) to the pot. Stir until it is well blended but do not bring to a boil. Heating the honey and water may produce foam on the surface, called a ‘must’; you can skim it off or leave it as it will not affect the recipe. Once the honey and water are thoroughly combined, remove them from the heat and let the mixture cool until it reaches room temperature. Using a funnel, carefully pour the honey water mixture (or “must”) into the 1-gallon carboy, to which you may optionally add spices or fruits. This infusion creates the base of your mead’s flavor profile. I suggest a plain regular mead at first. Fruit juice, berries, and herbs all make great flavor options. Put the lid on the carboy and give it a little swirl to mix everything well.

The next crucial step involves adding the yeast to initiate fermentation. Before pitching the yeast, ensure the must’s temperature is below 90°F (32°C). You can use a thermometer to confirm. Once the temperature is suitable, add ½ package of yeast (see above) to the jug. Secure the jug’s lid tightly and shake it gently for a few minutes to distribute the yeast evenly.

Yeast doesn’t do well with temperatures over 90° Fahrenheit. Ensure it’s no hotter than that when you pitch the yeast into the must.

Lastly, attach the airlock to the carboy’s lid. Fill the airlock with water or a neutral spirit to the specified line and place the rubber stopper into the carboy’s opening. This apparatus prevents contaminants from entering the jug while allowing carbon dioxide to escape during fermentation.

Bubbles should begin forming in the airlock within a few hours, indicating that fermentation is underway. After about 4 to 6 weeks, primary fermentation should be complete. Stir it up well once a week to make it off-gas more CO2, but be careful not to mix more oxygen into it. If you do, the acetobacter will activate and your mead will become vinegar.

Siphon off all that mead and bottle it! I good trad like that is best if you let it age in the bottle for 2 or 3 years first.