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Dry Mead

Ingredients
 

3 lb clover honey
1/4 oz tartaric acid
1/2 oz malic acid
1 yeast nutrients as required
1/16 oz tannin
1 steinberg yeast (or any goo
1 wine yeast)
1 water (to 1 gal)




 
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Preparation
 
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.

 

 
Servings: 1

 

 

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