Mead (Honey Wine)

makes 6 gallons

9 lb Honey
12 c. White Grape Juice
12 c. White Granulated Sugar
6 tsp. Acid Blend
6 tsp. Yeast Nutrient
6 Campden Tablets, crushed
3 tsp. Pectic Enzyme
1 pkg Wine Yeast (I used Red Star Cote des Blanc)

Mix all ingredients EXCEPT wine yeast in primary fermentor. Specific gravity should be between 1.092-1.099, if below add sugar as necessary. Cover primary. After 24 hours, add yeast. Cover primary and attach airlock.

When ferment is complete (specific gravity has dropped to 1.000 - about 3 weeks) siphon into clean secondary. To aid clearing, siphon every two weeks for the next two months or until wine is clear. Bottle. Can be enjoyed immediately or aged to mellow.

*If preferred slightly sweetened, add 1/2 tsp. Stabilizer per gallon, followed by 1/2 c. sugar per gallon.

Formula for wine alcohol percentage:
(Starting SG - Ending SG)/0.8 = Alcohol Percentage!