Some people call to pasteurize the honey and water mixture beforehand. This gets rid of all the bad stuff that might be in your honey & water. I choose not to for a few reasons. First, and this is obviously going to continue to come up, Mead has been around long before Pasteurization! Not doing it doesn't automatically mean it's going to fail. Second, a lot of people don't LIKE to pasteurize it, because even though you're killing off some of the bad stuff, you're also killing off some of the things that contribute to the honey's flavor. At least for me, considering that the ONLY ingredient in Mead to give it it's flavor (for this recipe anyways) is the honey, and Mead has been made quite successfully without pasteurization, I see no need to jeopardize the flavor just to resolve a fear that something bad might take over. There probably is some wild yeast in the honey, but it is going to be greatly out-numbered with the amount of yeast we are GOING to add, that I don't think it's a likely possibility the wild yeast will take over. And finally, you'd likely need to get a 6 gallon pot to pour all this into to pasteurize it. And those pots are expensive, and take up a ton of space.
What You'll Need:
5 Gallon Carboy ($20, used)
15 Pounds of Honey (Quality matters, and if you can afford it, buy local! Clover Honey from Walmart- $40. Local Orange Blossom $90)
1 Packet of Wyeast Sweet Mead ($8)
1 Bottle of Acid Blend ($2.50)
1 Bottle of Yeast Nutrient ($3)
1 Hydometer ($10)
1 Airlock ($1)
Total = $84.5 with Walmart Honey, or $134.50 with Quality Local Honey
1 Auto-Siphon (Optional, but totally worth it! $12)
2nd Carboy ($20, used)
About 25 750 ml bottles ($50).
Total = $82
This is one of those hobbies where you can kind of get caught up in the price of things and not realize it. Yeah, you're first batch if you go all out can cost you over $200- BUT, if you save the bottles, your second batch can cost you as little as $50! This will make roughly 25 750ml bottles, and will wind up costing half as much as Commercially available Mead, and it is A LOT better. Most people hear of Mead and go, "Uggghh. That's disgusting! Have you ever tried it?" When in reality, they had some commercial Mead that isn't made anything like the way it's traditionally made. If you've ever tasted real Mead, made the real way, it's totally worth it.
Add 15 pounds of Honey
Fill Carboy with Water for a total of 5 Gallons
Add 5 teaspoons of Acid Blend.
Take a reading with your Hydrometer.
Add Wyeast Sweet Mead.
Add 5 teaspoons of Yeast Nutrient.
Shake the Hell out of it.
Store in warm place for 2 months!
Step 1: Sterilize
All of it. The Carboy, the Hydrometer, the Airlock, the Scissors you use to cut open the Yeast packet, everything. I won't go into how to Sterilize in this Instructable as it's been covered elsewhere. But it's really not as much of a pain as it sounds. You don't even really NEED to do it. Remember, Mead has been around much much longer than the idea of Sterilization has. People have been making perfectly fine Mead for thousands of years without sterilizing. But the reason it's recommended is you'll be creating an environment that fosters growth; you want the only thing growing is the yeast you add, not any existing bacteria that could take over the yeast. I want to stress that not sterilizing is not a guarantee for failure. But you're introducing a risk of it not succeeding.