Mead

If a true mead is to be made, try to use an English single-blossom honey - acacia, clover, orange, lime-blossom and rosemary are outstandingly good, and all will mature fairly early, but if you have the patience to wait 8 years, heather must be near the top. The honey and water mixture must first be sterilized by adding a Campden tablet or by boiling (for quality use the Campden tablet). Adjust the must by the addition of the acid and tannin as in the recipe and also add plenty of nutrient salts. Finally add the yeast starter at the correct temperature. During the fermentation, rack carefully, keep the jar topped up with water, and add a Campden tablet at each racking. Be sure that airlocks are filled.