Base Hydromel

(5 gallons/19 L)
OG = 1.037  FG = 0.997  
ABV = 5.3% 

Ingredients

5 lbs. (2.3 kg) honey
4.6 gallons (17.4 L) clean, filtered water
6.4 g Fermaid O yeast nutrient
2.5 g potassium sorbate (post-fermentation, if backsweetening)
1.5 g potassium metabisulfite (post-fermentation, if backsweetening)
Honey (if backsweetening)
Other flavors, as desired
Lalvin 71B-1122 yeast (or yeast of your choice)

Step by step

Chill 3.6 gallons (13.6 L) of water. Heat 1 gallon (3.8 L) of water to ~160 °F (~70 °C). Add the honey and stir to thoroughly dissolve. Add chilled water to fermenter, mix in the honey syrup completely. Pitch yeast and add nutrient as dictated by your preferred staggered nutrient schedule. Find more about nutrient staggering in “Modern Meadmaking.”

Ferment for two weeks, flavor, clarify, stabilize, backsweeten, and package.