When in doubt, taste-test your mead for sweetness, and then go onto the next step when your mead tastes dry enough for your liking. If it still tastes too sweet, let it keep fermenting for several more days until it tastes more dry. You’ll probably have a bit left in the original honey jar, just add some warm water to the jar, shake it up, and pour that into the fermentation jug. Add a little more warm water to the fermentation jug until you have about the same amount of water and honey. DO NOT TOUCH THE NOZZLE WITH YOUR HANDS, EVEN IF THEY HAVE BEEN WASHED THOROUGHLY! This is very important because you have introduced yeast to the mead and your hands may have bacteria on them causing the mead to spoil. When it comes to brewing, creating your very own concoctions is always the best way to go. Try following these simple guidelines on mead brewing, and feel free to modify the ingredients or adjust the amount according to your liking. Who knows, you might end up making your very own foolproof Viking blod mead recipe. Funnel (optional) - A funnel is a useful item to have when doing any form of home brew; it eliminates any form of mess when pouring items into your carboy. However, this is not something that you absolutely need if you are tight on money. It will make it easier to pour the cherry juice into the one gallon carboy. If you do use a funnel, I recommend using a plastic one because there is less of a chance of the mead having an off flavor. Here is a link of the funnel I have: http://www.northernbrewer.com/shop/4-5-funnel.htm...

Your GP team will have been able to access the letters so your care will not have been affected during this time. ... Bottling Wand (optional) - The bottling wand is helpful when bottling your mead; it allows for a clean and easy bottling process. However, you can bottle without the bottling wand; this requires you to pinch off the siphon hose at the top to prevent from spilling your precious mead. Here is a link where you can buy the bottling wand I have: http://www.northernbrewer.com/shop/spring-tip-bot... When the temperature in your fermentation jug has dropped down to no more than 105°F (any hotter and you could kill the yeast), add your spices, raisins, and yeast/oj mixture. Top off the jug with cool water until it is 1″– 2″ below the top.

After a few weeks, you'll have a deliciously alcoholic (usually 10% to 12% ABV) honey wine on your hands!

Here, we have looked at how to enjoy mead, from serving size suggestions to drinking temperature, and even the glassware you are best to enjoy it from! Siphon Hose - I use a 3 foot siphon hose in this instructable. I recommend not going any smaller than 3 feet because it can cause unwanted air to enter your mead when transferring the mead to the secondary fermenter. The larger the siphon hose, the better. Here is a link where you can buy a siphon hose: http://www.northernbrewer.com/shop/5-16-id-siphon... Stir the honey and water mixture well, and let it cool to about 90°F. Make sure it's not too hot — when it's time to add the yeast, you don't want to kill it! Yeast is a living organism, and can only survive at temperatures below 110°F. We hope you enjoy this recipe for basic mead — be sure to experiment with different flavors and ingredients to find what works best for you. Mead is a really versatile drink, and meadmaking is truly an art. Don't be afraid to get creative, and happy brewing! Once the bubbling has slowed down significantly, it's time to get rid of the lees (that's the sediment that has settled at the bottom of your carboy) and prep your mead to be enjoyed!

Nutrient Needs

The flavours of the mead can and often will develop with every sip, and you will notice this most after swallowing and exhaling – known as the ‘tail’. The more sips you take, the more the flavours and sensations develop. Glassware Lastly, consider incorporating additional ingredients like lemon juice, grape juice concentrate, or a vanilla bean to give your cherry mead a unique touch. These are optional, but they can elevate the flavor and give your mead a personalized twist. Choosing the Right Honey and Cherries Add the pectic enzyme. It will further help to break down the fruits and get better extraction out of the fruits. This step is optional, and you can skip it if you like. Water: You’ll need sufficient water to reach your desired volume. Depending on the recipe, you can use tap water, spring water, or carbon-filtered water. Always ensure it’s clean and free from impurities. 12 cups for a 1-gallon batch should work fine.