Ken Schramm’s Dry Show Mead

Combine the water, honey, yeast nutrient, and yeast energizer in a sanitized fermenter. Optional: sanitize must (i.e. sulfite) to reduce the possibility of contamination.

Add the yeast starter to the mixture when it is 67-70° F (16-21° C). Stir vigorously to oxygenate. Ferment completely, then rack to secondary fermenter, and age until clear.

Add 1 ounce of oak chips for 4-7 days before bottling, if desired. Bottle when ready!

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