Ingredients

• 6 lbs - Red Seedless Grapes
• 2.5 lbs - Cotton Candy Grapes
• 2.5 lbs - Raw Honey
• 1 packet - EC-1118 Yeast
• 1 tspn - Yeast Nutrient
• ½ tspn - Pectic Enzyme
• 1 - Crushed Campden Tablet (or equivalent Potassium Metabisulfite)
• 1 tspn - Bentonite Clay
• ½ tspn - Potassium Sorbate

Procedures

Create Must

1. Sanitize equipment
2. Prepare Grapes
   • Wash, de-stem, and crush all grapes into juice and pulp in a large pot
   • Pour into fermentation jar
3. Mix Must
   • Warm honey and mix in well
   • Add in pectic enzyme
   • Measure specific gravity
   • Add in yeast nutrient
4. Pitch Yeast
   • Follow instructions on the bag to prepare the yeast
   • Add to the jar and stir well

Ferment

1. Primary Fermentation
   • Seal jar with an airlock and place in a dark area
   • Wait one day, then unseal and shake for several minutes to release air. Reseal.
   • After 4 more days, unseal and shake again to release air then reseal and put away
2. Wait for Clearing
   • After 20 more days, you should see it begin to clear up. Once it is totally clear, check the final gravity.
   • When final gravity stabilizes (should reach 1.000), you are ready to stabilize. Siphon into a new sanitized jar

Stabilize and Bottle

1. Stabilize
   • Add Campden tablets to mead and stir well
   • Follow instructions on bentonite clay to form a paste, then add and mix well
   • Wait one day
   • Add Potassium Sorbate and stir
   • Wait more days until mixture clears up again
2. Back Sweeten
   • Slowly add sugar in 50g doses and stir until you raise the specific gravity no higher than 1.010
3. Bottle
   • Siphon into bottles and jars, avoiding any sediment
   • Drink then or age for 3 months or so for final flavors
4. Enjoy!