Brewing Method: Still Traditional Mead
Yeast: Ale Yeast (Cooper's or Munton's, etc)
Yeast Starter:
Batch Size: 3
Original Gravity:
Final Gravity:
Alcohol Content: %
Pasteurization Time:
Pasteurization Temp:
Total Amount of Honey: 4 lbs (US)
Color:
Yeast Nutrient-Amount: 1/2 tsp
Yeast Energizer-Amount:
Primary Fermentation: 5 weeks (68-72 degrees F)
Secondary Fermentation:
Additional Fermentation:

Honey Bill:

4 lbs(US) honey. Clover honey is preferred but others are okay.

Other Flavorings or Fermentables:

juice of 1/2 lemon (for citric acid)
1 bag of black tea (for tannin)

Brewers Notes:

Bring 1 gallon of water to boil. Boil the tea bag for 5 minutes, then discard the tea bag. Stop heating. Add the honey and lemon, stirring till the honey is dissolved.
Put 2 gallons (US) of cold water into a fermenter (glass or plastic). Allow mixture to cool till it is below 90 degrees F (1-2 hours). Add yeast. Cover fermenter or use a siphon lock.
Every week, rack the mead (transfer the liquid to another container without transferring the sediment) so decomposing yeast won't affect the flavor.
Fermentation should finish in 5 weeks and the mead should be clear. No need for aging.
The flavor should be light and slightly sweet with slight flavor variations depending on type of honey and tea used.

* this recipe was adapted from Mike's simple mead (thanks Mike).