hey guys, im from Auckland.
was wondering if anyone here could possibly help me here.
have tried the mead forum, was helpful somewhat but am still a little confused.
i'll post what i posted on the mead forum and see what you guys think.
mead has always been an interest of mine, however i am an amatuer beer brewer (20 brews under my belt so far) but i have never made mead.
so i decided i would give it a try. however i am a bit stuck on the correct procedures as many people have many different methods it seems (youtube etc).
i plan on making 23L of mead and i have my 23L glass demijohn and a 23L fermenting keg (which i use for my beer, it has been so very thoroughly cleaned and sanitised though) and all the other equipment such as measuring jugs, siphon tube etc.
as for the ingredients, i decided to buy a winemaking kit. the kit includes:
50g potassium metabisulphite (sanitizer)
5g lavlin 71B winemaking yeast
6g GO-FERM protect nutrient
7g Fermaid A nutrient
25g citric acid
1.25 tspoon of tannin
i also have 6kg of honey straight from the hive (friend is a bee keeper) so im assuming honey hasn't gone through proper "factory" pasteurising or whatever. and 20L of spring water.
how do i go about making this mead exactly? i know how to sanitise my equipment but have never made wine/mead before and am at a bit of a loss sadly. can any of you guys/girls help me at all please? some simple, direct instructions would be greatly appreciated.
having these instructions in metric system would also be great as it leaves little room for error, (my metric-imperial conversions are not that great). however not too much of a biggie.
also, i have a lemon tree at home that is laden with fruit at the moment. i thought of possibly adding some lemons to this brew, but have heard that it may a) taste like lemon honey cough syrup afterwards, B) the fruit may begin to rot after racking the mead and making it taste like lemon-ass. any suggestions about if adding lemons to mead is a good idea?