Dry Mead (Sparkling Honey Wine)
Cuisine: British
Author: Chief Mixologist
Dry Mead predates Champagne as Europe's bubbly drink choice by a thousand years.
  • 3 pounds Acacia or Orange blossom honey
  • yeast nutrients as required
  • 1/4 ounce tartaric acid
  • Champagne yeast
  • 1/2 ounce Malic acid
  • 1/8 ounce Tannin
  • water to 1 Gallon
  1. Dissolve the honey in 2 liters (1/2 gal) warm water together with the nutrients, acid, and tannin.
  2. Make the volume up to 4 1/2 liters (1 gallon) with cold water and add 100 ppm sulphites (optional).
  3. After 24 hours add the yeast starter and allow to ferment to dryness.
  4. Thereafter follow the basic procedure.
  5. This mead can be made into a sparkling wine if preferred.
Recipe by Epicurus.com Beverages at https://www.epicurus.com/beverages/dry-mead-sparkling-honey-wine/1098/