Instructions
Mix the honey with some warm water. Then mix in water more water for a total volume of about 15 liters. (or as much as you wish to achieve a certain OG).

Add the dry yeast. If you want to give the yeast an extra boost, it can be rehydrated with the addition of 1 gram of Go-Ferm per gram of dry yeast.

Ferment at about 17 - 18 °C.

Fermentation
Day 1 (one day into the fermentation)
Gently stir with a sanitized spoon or wine whip to degass the mead. Add 2,5 grams of Fermaid K and 1 grams of DAP.

Day 2
Gently stir with a sanitized spoon or wine whip to degass the mead.

Day 3
Gently stir with a sanitized spoon or wine whip to degass the mead. Add 2,5 grams of Fermaid K and 1 grams of DAP.

Day 4
Gently stir with a sanitized spoon or wine whip to degass the mead.

Day 6
Gently stir with a sanitized spoon or wine whip to degass the mead. Add 2,5 grams of Fermaid K and 1 grams of DAP.

After 3-4 weeks
Rack the mead into a secondary fermentation vessel, such as a PET carboy. The fermenter should be as small as possible to reduce the size of the air pocket. Put the fermenter in a cold, dark place so that it clears faster.

Bottle when the mead has cleared, or when it seems ready. Still mead is the most common. For this we recommend wine bottles and corks.

If you prefer a carbonated mead, you need to add priming sugar before bottling. For this we recommend champagne or beer bottles.