A mostly traditional dry mead made from Keith's honey. Some citric acid was added to give it a more refreshing taste.

A mostly standard, traditional mead. I used over a gallon of honey from Keith. It seemed somewhat watery which made it easy to remove from the jar but also meant I added a little sugar. I a little grape tannins to give it a bit more body. I am currently letting it ferment at room temperature.

Primary fermentation ran quickly. I don't know the exact temperature as we had wonderful weather that fluctuated by about 20 degrees during the week. For secondary fermentation I'm shooting for a temperature a bit above 70°F