• Optional - Stabilize and Back sweeten if you want it sweeter.

• You can stabilize by using 1 of 3 methods.

• Potassium Sorbate (A Chemical stabilizer that halts yeast fermentation)

• Pasteurization (Heating the liquid up to 140 F for 20 minutes to kill off the yeast)

• Letting it age (Eventually the yeast should die off but this takes some serious time)

• Bottling time!

• Sanitize everything extremely well! (Use StarSan or equivalent brewing sanitizer).

• Mix your ingredients.

• Take a gravity reading and write down all mead information.

• Pitch your yeast into the mead and store in a place to start fermenting — Fermentation should take 14 - 28 days.

• Check your gravity and rack (move it into a new carboy) when it's done fermenting.

Steps to make a mead