I am new to this mead making and all brewing for that fact, I would just like some input on the correct way to make a good mead. So far from my understanding it goes like this.
1. Heat water and honey so not boiling, 140- 150 degrees, to kill wild yeast.
2. Rehydrate yeast and prepare to add to honey water
3. Cool honey water to 70 degrees, add yeast, nutrient and energizer. Shake
4. Insert airlock and let sit, aerating daily?
5. Once the airlock stops bubbling, rack off the mead leaving the sediment. At this point you can add fruits if desired???
6. Leave sit and rack off once sediment builds up.
7. Once the mead clears bottle and let age more.
This is my understanding on the basic procedure, any tips or advice, or anything else I should know?