Recipes

Still mead:

• 13.5# clover honey
• Lots of yeast nutrient
• 1 vial WLP 715 Champagne Yeast

Honey was pasteurized at 155F for ~5 minutes with about 2 gallons of water and then poured into carboys half filled with cold water. Then topped off to 5 gallons and oxygenated for about 90 seconds. Yeast was pitched once the temperature dropped down far enough.