17 1/2 lbs. Apricots
12 lbs. Honey (light and delicate)
5 gallons Water
2 oz.. “The Beverage People” Yeast Nutrient for Meads
2 1/2 tsp. Pectic Enzyme
5 tsp. stock Sodium Metabisulfite Solution
3 oz. Tartaric Acid
1 tsp. Grape Tannin
5 grams Prise de Mousse Wine Yeast
Original Brix: 20
Total Acid: .6-.65%
1. Smash up sound, ripe Fruit (removing pits), tie loosely in a
straining bag, and place in open fermentor.
2. Stir Honey into 5 gallons warm Water. Heat to boiling, and add
Yeast Nutrient. Boil and skim for five minutes. Remove from heat,
cool, and pour into the fermentor.
3. Add the remaining Water and other ingredients except Sodium
Metabisulfite and Yeast, mixing well.
4. Test sugar and acid levels of the must. Raise if necessary.
Slightly higher is okay.
5. When must temperature of the must nears room temperature, add
yeast to the surface. In 10 or 12 hours, stir it in.
6. Once fermentation begins, stir or push the pulp down into the
liquid twice a day.
7. After five days, strain and press the pulp. Funnel the fermenting
mead into closed fermentors, filling them no more than 80% full, and
affix a fermentation lock to each. Allow fermentation to finish.
8. When bubbles can no longer be seen rising through the mead, rack
away from the settlings into an open container. Fine with
Sparkolloid, add a teaspoon per gallon stock Sodium Metabisulfite
solution. Siphon into a storage container, top up, and let set for
9. Rack away from the settlings, top up again, and let stand for two
or three months.
10. Carefully rack the mead into an open container, add 1 1/2
teaspoons stock sulfite solution per gallon. Sweeten with Sugar
Syrup, if desired, adding also 1/2 teaspoon Wine Stabilizer per
11. Siphon into bottles, cap, and set aside to age for at least two