Re: regarding mead -aging tree can you share your recipe???

This below is the recipe NP gave me and exactly what I did:
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Doubt there is a copyright from the 13th Century although soon all thoughts will be copyrighted. Recipe as dowsed based on the 13th century original from that prior link:

Ingredients
1 Gallon Water
3 lbs Honey (1 quart)
1 Lemon
275-300g Dry Vervaine
1 Epernay II yeast

Add the honey to one gallon of boiling water (RO water as near to 0PPM as possible). Turn off the heat and stir well.
****Let stand covered until cool.
Slice lemon and add along with the Vervaine. Pour into a gallon jug and add the yeast. Epernay II yeast works very well, but champagne yeast or ale yeast are also fine.

Let it ferment for 28 days, and then siphon into bottles. Seal or cap the bottles and let sit at room temperature for two weeks, then put in the refrigerator. You can drink it at any. time now.

***Note the longer fermentation due to the Vervaine.
Also fermentation locks are dirt cheap and so are fermentation vessels of all size.

http://www.beer-wine.com/catalog/wine-making/wine-making-equipment/fermentati...


I would start by making a quart first, easy to divide by 4.

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See, nothing to be scared of and the taste is yummy much better than the one in vodka... Let us know how it goes. Tweet