A traditional dry mead made from Keith's honey attempting to be more like a wine.

A standard, traditional mead. I used 2 2-liters of honey from Keith. It had a good amount of sugar but I decided to add more. I'm targeting a more wine-like style here so I pushed the potential alcohol up a little using white sugar. I added extra grape tannins to hopefully give it more body. I am going for a 75°F fermentation temperature.

It looks like the primary fermentation ran at about 70°F so it went slower than expected. I'll try to pump up the temperature for the secondary fermentation.

Secondary fermentation went well. I let it go a long time. It needed a few weeks. It is still very cloudy.