On Tue, 1 Aug 1995, Carl H. Hovermale wrote:
 
> I have had good luck using honey to make wine.  I take about 3-4
> gallons of water and add honey, until my hydrometer gives me about 15%
> alcohol potential.  I try to end up with 5 gallons of this mix.  I then
> add a generic wine yeast and let it ferment in an open container for
> aboout 4 days.  after that I siphon it into a glass coontainer such as a
> bottled water bottle and seal it with an airlock.  I then let it work
> until the airlock stops bubbling.  this may take months.  I then bottle
> it in old wine bottles, screw on caps or cork is fine.  you can drink a
> little then but it is better if it ages for a year or two.
 
Right on!
 
I've made a lot of this mead over the years, however I find that with our
honey and water at least that it gets 'stuck' about half way thru the
primary ferment.
 
Therefore, I use about 450 ml of dibasic ammonium phosphate as yeast food.
I also add 300 ml of acid blend to adjust acidity for taste and keeping.
This is to make a 45 gallon (55 US gallon) drum full.  These are the only
two chemicals I use, other than the chlorination that comes with the city
water.
 
I add the honey (120 lbs) and wait a few days for the chlorine to
disappear before adding 10 packets of champagne yeast.  Sometimes I add a
few tea bags.
 
The acid is a natural item and the dibasic ammonium phosphate is entirely
consumed by the yeast. Should any remain it is apparently a mild diuretic
- however experimentation has showm that this is the minimum I can use to
get fermentation to finish.
 
I leave it in the drum until the wine is clear.  Sometimes a little
brewers gelatin helps settle it, but usually if the honey is top notch,
the mixture becomes crystal clear over time. Only then do I siphon into
gallon plastic milk bottles to age.  A year is a bout right, although by
storing it in the refrigerator for a few weeks, the drinkability can be
enhanced.
 
Careful decanting before drinking is the secret of enjoyment, because the
dregs are awful.
 
The mead is dry and potent.  For those who like a sweeter wine, at time
of serving, do like the Romans and add a teaspoon of honey in the bottom
of your glass.
 
Allen
 
W. Allen Dick, Beekeeper                        VE6CFK
Rural Route One   Swalwell   Alberta   Canada  T0M 1Y0
Email:   [log in to unmask]    or   [log in to unmask]
Futures, Art & Honey:http://www.cuug.ab.ca:8001/~dicka