4 Ib. light honey in about 6 pints of water to make up to 1 gallon, S.G. 1.110

Champagne yeast

1/2 cup cold strong tea

9 oz, citric acid

1 1/2 nutrient tablets

Make as for table mead, rack and keep for three months. Then rack into champagne bottles, add a large teaspoonful of honey to each bottle, cork with cylindrical corks and wire them down. Mature for at least one year, preferably three.