Mead

1.8 kg  (4 lb) Honey. Clear or set.
4 litres (7 pints) Water.
3 level teaspoons citric acid.
1 level teaspoon tannin.
1 level teaspoon pectic enzyme
2 level teaspoons yeast nutrient. Obtain from Home Brew Shops.
30 gms (1 oz) dried yeast.  
Campden tablets.

Pour the honey and water into a large saucepan, bring to the boil and boil gently for 20 minutes. Skim any scum from the surface as it appears.
Allow to cool to  21° C and pour into a demijohn. Add the citric acid, tannin, pectic enzyme, yeast nutrient and yeast. Insert airlock and bung and allow to ferment to a finish. If a sediment should form on the borrom of the jar during fermentation syphon off into another demijohn, do not disturb the sediment,
add one crushed Campden tablet and refit airlock. Repeat this process if required.
The Mead should be matured for at least 6 months in a demijohn fitted with an airlock.
After 6 months you can bottle or drink but it is best if left for at least a year



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