This is a really basic recipe for 1 gallon of butterscotch mead that we're making for christmas this year.
You will need -
1.36 kg honey
3/4 gallon of water
Yeast (I used english ale yeast from a shop near me)
1 gallon demijohn
2 large bags of Werther's Original
A large pan
Sterilize everything. Including the airlock and the pan.
Mix the honey with water (1 part honey, all of it, to 2 parts water) and then heat until dissolved. Keep stirring!!
Make sure to use the honey container to pour the water, you want all of the honey.
Smash the Werther's to pieces, then add to the honey water. Really.. the smaller the pieces the better.
Stir this, A LOT, it sticks badly, until all of the pieces have dissolved. This takes a fair while, but keep stirring and scraping the bottom of the pan.
Prepare the yeast - there should be instructions on the packet.
If not, generally, add the yeast to luke warm water with a small amount of sugar (I used the honey water, make sure it's not too hot) and 2 teaspoons of the yeast nutrients, and leave for 15 mins. Stir, a fair amount.
WAIT UNTIL THE HONEY WATER HAS COOLED!! I did not do this the first time, there was no fermenting at all.
Then, add the yeast to the honey water.
Pour the honey water + dissolved Werther's into the demijohn.
Leave some room at the top, roughly just before the start of the neck.
Shake, a lot (carefully), and then seal.
Be sure to put a little water in the airlock.
Now leave until there is about a bubble every minute (probably about 2 weeks), and then syphon it off into bottles. If you want to add carbonation drops, don't use wine bottles. Use bottles that will hold the pressure. I will be carbonating this, and bottling with reusable beer bottles.
If after 2 days or so, there is no sign of fermentation (bubbles, foam etc), try adding a little more yeast and giving it a shake.
(The darker coloured bottle is a batch of plain mead made with greek black honey, it tasted treacley)