Ingredients:
- 1.5kg Clover Honey
- 5 grams of yeast
- 5 litres of water
- 1 tea bag
- Juice of 2 lemons
- 1 cup apple juice
Method:
- Dissolve honey in 2 litres of water heating gently. Simmer for 15 minutes with the tea bag, skimming the surface when necessary. Add remaining water and apple juice.
- Add the yeast and juice of the lemons when at room temperature.
- Pour into a bottle making sure to leave 3-4 inches at the top.
- Seal the bottle (airlock) and place in a cool spot for about 6 weeks.
- Your mead is ready when it has settled and clear and is no longer fermenting.