Bring the honey to the boil in portions with the water (in some places it says not to boil the honey; I do it to be on the safe side to avoid incorrect fermentation), let it cool down to a maximum of 35 degrees and put it in the air balloon.
Mix the wine yeast with a small part of the honey solution according to the manufacturer`s instructions (only use the amount corresponding to the mixture!) And add to the liquid that is no longer too warm in the fermentation balloon; close with an airlock (don`t forget the water in the airlock!) and let it ferment in a warm place.
Fermentation is over after about 6 - 8 weeks; you can tell that there are no more CO2 bubbles emerging from the fermentation bung.
After a further 6-8 weeks the yeast has settled; Then you can pull the mead on the cleanest rinsed bottles and store in a cool and dark place.
It is best to transfer the mead into the bottles using a tube so that as little oxygen as possible gets into the mead.
All equipment used must be meticulously clean, otherwise the mead can tip over.
You can enjoy the mead pure, chilled in summer, hot in winter, or as Viking blood (in my recipes).
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